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.
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
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
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 116
, pp. 14
March 1, 2012