Almond Crusted Halibut Recipes

Steps:

• Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
• Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
• Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
• Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
• Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

Steps:

• Line up three medium bowls on the counter. Whisk the flour, 2 tsp. salt, and 1 tsp. pepper in the first; lightly beat the eggs in the second; and mix the almonds, lemon zest, and 1/2 tsp. salt in the third. Lightly season both sides of the fish with salt and pepper. Dredge each piece in the flour, then the egg, and then the almond mixture, pressing the nuts onto the fish so they adhere. Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the fish and cook, flipping once, until browned on both sides and flaky throughout (cut into a piece to check), about 4 minutes per side. Meanwhile, put the greens in a large bowl. In a small bowl, whisk the lemon juice, shallot, tarragon, 1/2 tsp. salt, and 1/4 tsp. pepper. Gradually whisk in the remaining 1/2 cup olive oil. Toss the greens with enough of the vinaigrette to lightly coat. Season to taste with salt. Divide the greens among 4 plates and top with one of the halibut fillets. Drizzle some of the remaining vinaigrette over each and serve. nutrition information (per serving): Calories (kcal): 590; Fat (g): 47; Fat Calories (kcal): 420; Saturated Fat (g): 6; Protein (g): 32; Monounsaturated Fat (g): 31; Carbohydrates (g): 12; Polyunsaturated Fat (g): 7; Sodium (mg): 390; Cholesterol (mg): 105; Fiber (g): 4

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Steps:

• Heat oven to 500 degrees F.
• Arrange fish in a shallow baking pan.
• Season with salt and pepper.
• Blend together lime juice, garlic and oil and brush over fish.
• Bake for 10 minutes; turn over, baste with juice.
• Lower oven temperature to 425 degrees F and bake 15 minutes longer or until fish flakes easily with a fork.
• Baste several times during cooking.
• Saute almonds in butter until golden brown.
• Serve fish with almonds sprinkled on top and garnished with lime wedges.

Steps:

• For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.
• Add crème fraîche and boil until reduced by half.
• Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan off heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer; it should not get hot enough to separate.)
• Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste.
• Keep beurre blanc warm by setting bowl in a larger pan of very warm water.
• For the halibut: Preheat broiler.
• Pat halibut fillets dry and season with salt and pepper.
• In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sauté fillets in 2 batches 2 to 3 minutes on each side, or until golden and just cooked through.
• Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.
• In a small bowl with a fork stir together breadcrumbs, almonds and remaining tablespoon butter.
• Brush tops of fillets with egg and spread with almond mixture.
• Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned.
• Arrange a fillet on each of 6 plates and spoon beurre blanc around it.