Hazelnut-Crusted Halibut With Apple Salsa

By Sunset
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3/4 cup toasted, skinned hazelnuts

1/8 teaspoon dry mustard

1/2 teaspoon kosher salt

1/4 teaspoon cayenne

1 tablespoon lemon zest

1 teaspoon fresh thyme leaves

4 Pacific halibut fillets, about 6 oz. each

3 tablespoons melted unsalted butter

3 tablespoons roasted hazelnut oil

2 tablespoons minced shallots

1 3/4 cups chopped apple such as Fuji

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon chopped fresh thyme leaves, plus leaves for garnish

1/4 teaspoon kosher salt

1/4 teaspoon pepper

Pinch of cayenne

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