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Almond-Crusted Halibut

by Bonnie Jean Gorder-Hinchey

read reviews (5)

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. Serves 4

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all-purpose flour kosher salt black peppercorns more more

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.

Serving Suggestions

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

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;

photo: Scott Phillips

From Fine Cooking 116 , pp. 14

March 1, 2012

user reviews

Rate this Recipe

by allisonfaye, 4/21/2012I love this. The combination of the fish and the salad is sooo good. I will definitely make this again.

by anncancook, 3/25/2012Thought this was fabulous! The almond coating adheres to fish nicely and gives it a crunchy coating. The dressing gives it a bright flavor and compliments the greens as well. I did experience some of the nuts burn as well, although it did not affect the flavor as much as it did the appearance.

by runwithit, 3/24/2012I wasn't thrilled. My almond crust began to burn almost immediately, even on lower heat. I don't know if there's a way around it (due to fat content in the nuts) other than baking it in the oven. Even so, I don't think it would be worth the prep time.

by 405tulips, 3/19/2012This was an excellent recipe and one that has been added to my collection.

by mjmiller, 3/14/2012This was excellent! Halibut is a delicate flavored fish and this was a great complement with the almond coating. Crunchy on the outside and flaky and delicious on the inside..just the way we like it, and so easy to prepare.

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