4 6oz. Halibut Filets

1 C. Oregon hazelnuts
1/2 tsp. fresh thyme, chopped
1/2 tsp. fresh oregano, chopped
1/2 tsp. fresh rosemary, chopped
1/3 C. cornmeal
2 tsp. flour
1/4 tsp. salt
1/4 tsp. black pepper

Purée all ingredients in a food processor until it has a crumb texture.

2 tsp. salad oil
2 C. yellow onion, small dices
1 tsp. garlic, minced
1/2 C. tequila
1 tsp. lemon juice
1 tsp. lime juice
3 tsp. honey
1/4 C. sugar
2 tsp. rice vinegar
1 C. water
4 C. fresh marionberries or blackberries
1/2 tsp. salt
1/4 tsp. black pepper

Caramelize onions in oil in a medium saucepan until browned. Add garlic and tequila and reduce until dry. Add juices, honey, sugar, vinegar and water and bring to a boil. Add half of the berries and return to a boil. Remove from heat and purée mixture until smooth in a blender. Add remaining berries and salt and pepper.

Coat 4 6-oz. halibut filets in the hazelnut crust. Place on greased baking sheet and bake at 350 degrees for 15 minutes. Top with the berry sauce and garnish with favorite starch and vegetables.