My Recipe Box

Almond-Crusted Halibut


Serves 4

  • by from Fine Cooking
    Issue 116

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.

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

Photo: Scott Phillips

Easy and delicious!

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.

That....was amazing. I will be making this again. Such lovely flavours. Served with steamed rice and Zinfandel.

I love this. The combination of the fish and the salad is sooo good. I will definitely make this again.

Thought 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.

I 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.

This was an excellent recipe and one that has been added to my collection.

This 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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