Best Almond Crusted Halibut Recipes

ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY

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.

ALMOND-CRUSTED HALIBUT WITH BEURRE BLANC

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.

ALMOND-CRUSTED HALIBUT

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

BERRE BLANC ALMOND CRUSTED HALIBUT

Steps:

• 1. Make beurre blanc: In a small heavy saucepan boil wine, vinegar, shallots, thyme, bay leaf, and pepper until liquid is evaporated. Add creme fraiche 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.) 2. Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste. Keep buerre blanc warm by setting bowl in a larger pan of very warm water. 3. Preheat broiler. Pat fillets dry and season with salt and pepper. 4. In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and saute fillets in 2 batches for 2 to 3 minutes on each side, or until golden and just cooked through. Transfer fillets (once cooked) with a slotted spatula to a baking sheet and cool 5 minutes. In a small bowl with a fork stir together bread crumbs, almonds, and remaining tablespoon butter. Brush tops of fillets with egg and spread with almond mixture. 5. Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Arrange each fillet on a plate and spoon beurre blanc around it.

ALMOND-CRUSTED HALIBUT WITH VEGETABLE CURRY

Steps:

• CURRY BASE: Heat oil in a medium pot over medium-low heat. Add carrots, celery, onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are fragrant and softened, 10-15 minutes. Increase heat to medium-high; add curry paste. Cook, stirring continuously, until paste begins to caramelize, 2-3 minutes. Add carrot juice; increase heat to high. Bring to a boil; reduce heat to medium-low. Simmer until juice is reduced by half, 15-20 minutes. Strain curry through a sieve into a large bowl; discard solids in sieve. Return to same pot; add coconut milk and mixed vegetables. Cook over medium-high heat, stirring occasionally, until vegetables are tender, 8-10 minutes. Season with salt and pepper. ALMOND-CRUSTED HALIBUT: Preheat oven to 350 F. Grind almonds in a food processor until largest pieces are 1/8" (do not grind to a paste). Transfer to a wide shallow bowl. Season both sides of each fillet with salt. Whisk egg white in another wide shallow bowl until just frothy. Dip top of each fillet in egg white, then into almonds, pressing to adhere. Transfer to a plate, crust side up. Heat oil in an ovenproof skillet over medium-high heat. Place fish, crust side down, in pan. Cook until nuts are golden brown, 3-4 minutes. Turn over fillets and transfer skillet to oven. Bake until fish is just opaque in center, 4-5 minutes. Divide curry base among wide bowls. Top with fillets, crust side up. Garnish with basil.

ALMOND CRUSTED HALIBUT WITH VEGETABLE CURRY

Steps:

• Curry base Heat oil in a medium pot over medium low heat. Add carrots, celery, onion, ginger and garlic. Cook stirring occasionally until veggies are fragrant and softened 10-15 mins. Increase heat to medium high add curry paste. Cook stirring continuously until paste begins to caramelized 2-3 mins. Add carrot juice, increase heat to high Bring to a boil reduce heat to medium-low Simmer until juice is reduced by half 15-20 mins Strain curry through a sieve into a large bowl. discard solids in sieve. Return to same pot add coconut milk and mixed veggies Cook over medium high heat stirring occasionally until veggies are tender 8-10 mins. Season with S & P Almond Crusted Halibut Preheat oven to 350 degrees Grind almonds in a food processor until largest pieces are 1/8 * ( do not grind to a paste) Transfer to a wide shallow bowl Season both sides of each fillet with salt and pepper Whisk egg white in another wide shallow bowl until just frothy. Dip top of each fillet in egg white, then into almonds, pressing to adhere. transfer to a plate crust side up Heat oil in an oven proof skillet over med high heat. Place fish crust side down in pan. Cook until nuts are golden brown 3-4 mins. Turn over fillets and transfer skillet to oven. Bake until fish is just opaque in center 4-5 mins Divide curry base among wide bowla Tope with fillets crust side up Garnish with basil

ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY

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.