For halibut: 4 halibut filets, skinned 2 teaspoons curry powder Salt & pepper 1/4 cup pine nuts 1/4 cup raw almonds, slivered 1/2 teaspoon dried thyme
For sauce: 2 teaspoons curry powder 1 Tablespoon unsalted butter 1/2 gf chicken broth 1/2 cream 1 tomato, peeled, seeded and chopped 2 Tablespoons fresh cilantro, chopped Salt and pepper
Sprinkle tops of filets with curry powder, salt and pepper.
Place nuts and thyme in a food processor and pulse until finely chopped.
Pat nut mixture on top of filets. Refrigerate for 20 minutes.
Preheat oven to 450 degrees F.
In a small saucepan cook butter and 2 teaspoons curry powder over low heat for about 1-2 minutes, or until curry becomes fragrant. Add broth and simmer until reduced by half volume. Add cream and tomatoes; simmering until cream has thickened. Add cilantro and season to taste with salt and pepper.
Place filets on a oiled or buttered baking sheet and bake between 6-10 minutes, depending on thickness of filets; (1/2"=6 minutes, 1"=10 mintues).
Transfer to serving plates and spoon sauce around filets.