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Tuesday
Sep042012

Almond Crusted Halibut

Almond Crusted Halibut

 

This was a light, refreshing and easy fish dish that I will definitely be making again. It's a recipe from one of my favorite cookbooks, Dorie Greenspan's Around My French Table. She uses flounder and it's called Almond Flounder Meuniere, but I figured it was wrong of me to title a recipe that I couldn't even pronounce so I went with Almond Crusted Halibut.

I made a couple of other minor tweaks along the way and all together this recipe took less than 30 miutes to make. One option is to mix it up is using a different type of nut, I had some almonds on hand so I stuck with them but next time I'll probably branch out. 

I served this with a quinoa salad on the side and we were very satisfied with dinner.

Ingredients
1/3 to 1/2 cup ground almonds 
1 tablespoon all purpose flour
1/2 teaspoon lemon zest
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon cayenne pepper
12 oz to 16 oz halibut fillet, cut into approx 3 ounce pieces
1/2 lemon
1 egg yolk, lightly beaten
2 tablespoons salted butter
lemon wedges, for serving
sliced almonds, toasted, for serving
Fresh Parsley, chopped, for serving

Directions
In a small bowl, whis together ground almonds, flour, lemon zest, salt, black pepper and cayenne pepper.

Pat fish fillets dry, squeeze 1/4 of a lemon over fish. Use a pastry brush to lightly coat fish with egg yolk, and then dip both sides into almond mixture.  Repeat this with all of the fish.

Heat a large non stick skillet over medium heat. Add 1 tablespoon of butter, until it melts and turns slightly brown, about 3 minutes. Add fillets to pan, trying not to over crowd (cook in batches and use more butter if you can't fit it all easily). Cook for about 4 minutes or until nut crust starts to brown. If needed add/spoon more nuts to exposed side at this time. Add another tablespoon of butter to the pan, once it melts flip over halibut and cook, spooning melted butter over the fillets while cooking. Cook for about 3 to 4 more minutes or until fish turns opaque. Squeeze another 1/4 of lemon over fish.

Serve, garnishing with toasted almonds and parsley on top and more lemon wedges on the side to add more lemon if needed.

Reader Comments (2)

This looks great! I feel like I've been in a rut of making the same fish over and over and over again. Can't wait to change it up!

September 5, 2012 | Unregistered CommenterKelli @ The Corner Kitchen

Thank you! I hope you enjoy the recipe!

September 7, 2012 | Registered CommenterCarrie

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