Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Almond-Crusted Halibut

Scott Phillips

Servings: 4

The crunchy earthiness of the halibut’s nut-coating is balanced by a crisp green salad and a drizzle of tangy lemon-tarragon vinaigrette. Since fish cooks so quickly, this dish is speedy by nature, but you can save even more time by chopping the almonds in a food processor and making the vinaigrette while the halibut cooks.

Ingredients

  • 4-1/2 oz. (1 cup) all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1-1/2 cups toasted slivered almonds, finely chopped
  • 2 tsp. finely grated lemon zest
  • 1 1- to 1-1/2-lb. skinless halibut fillet (preferably 1 inch thick), cut into 4 pieces and patted dry
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil
  • 5 oz. (8 cups) mixed salad greens
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 1 medium shallot, minced
  • 1 Tbs. chopped fresh tarragon leaves

Nutritional Information

      Calories (kcal) : 590
      Fat Calories (kcal): 420
      Fat (g): 47
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 31
      Cholesterol (mg): 105
      Sodium (mg): 390
      Carbohydrates (g): 12
      Fiber (g): 4
      Protein (g): 32

Preparation

  • 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.

Serve with a side of Roasted Potato Planks with Rosemary & Lemon or Broccolini with Olives and Capers.
 

Reviews

Rate or Review

Reviews

  • mgssts63 | 10/14/2013

    Easy and delicious!

  • Cubangirl | 08/13/2013

    Easy, quick and fantastic flavor. I used a Cuisinart mini processor and ground half sliced and half slivered almonds, the sliced grind smaller so it helps the crust adhere. At 4 minutes per side they came out beautifully golden brown. I added cornmeal to the flour (will try garbanzo instead of AP flour next time). Served it over a bed of baby spinach. The fish reheated beautifully in the microwave (2 minutes at half power)and maintained the crunch. Great summer dish, light and refreshing. Will be making it again with halibut as well as other fish.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks