Dust the halibut fillets with pepper. In a large skillet on medium-high heat, melt the butter with the olive oil. When hot, place halibut in pan and sear, about 3 minutes. Turn the fillets over and braise with white wine, covered. Cook until wine is reduced to almost a glaze, about 10 minutes. Remove halibut and place on a warm plate.

In skillet, add the hazelnuts and salt. Saute until hazelnuts are quite toasted. Add the liqueur and reduce to a glaze. Add whipping cream and reduce to a thickened consistency. Pour over the halibut.

Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail. Com>