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.