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.
Serve with a side of Roasted Potato Planks with Rosemary & Lemon or Broccolini with Olives and Capers.
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This recipe is terrific! Came out like a restaurant meal. I had to sub mahi, but it worked fine - similar texture. Don't skip the salad - the vinaigrette accents the fish and greens perfectly. I used mixed "spring greens." Almonds got a little browner than they maybe should have, but not burned. Just watch them. I served this with buttery pan-roasted baby potatoes. Pretty on the plate. And easy!
Perfect for a light summer dinner. I used half almond flour and half regular flour. I used whole almonds and ground in a food processor, perhaps the larger pieces almonds work better than slivered as I see come comments on the almonds burning. I no issues on medium heat and 4 minutes per side was perfect. I used arugula for the greens and a good quality olive oil.
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.
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