From Jeff Schon, Executive Chef, The Pine Tavern, Bend Serves 4

Hazelnut Crust
1 cup Oregon hazelnuts
1/2 tsp fresh thyme, chopped
1/2 tsp fresh oregano, chopped
1/2 tsp fresh rosemary, chopped
1/3 cup cornmeal
2 Tbsp flour
1/4 tsp salt
1/4 tsp black pepper

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

Marionberry Margarita Sauce
2 Tbsp salad oil
2 cups yellow onion, small dices
1 Tbsp garlic, minced
1/2 cup tequila
1 Tbsp lemon juice
1 Tbsp lime juice
3 Tbsp honey
1/4 cup sugar
2 Tbsp rice vinegar
1 cup water
4 cups 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.

Final Step
Coat 4 6-ounce 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.