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.

Ingredients

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

Calories (kcal) : 590
Fat Calories (kcal): 420
Fat (g): 47
Saturated Fat (g): 6
Polyunsaturated Fat (g): 7
Monounsaturated Fat (g): 31
Cholesterol (mg): 105
Sodium (mg): 390
Carbohydrates (g): 12
Fiber (g): 4
Protein (g): 32

Preparation

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.

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Ingredient Spotlight

IN THIS RECIPE
Black Peppercorns
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Almonds
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Lemons
FEATURED
Quail Eggs

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Reviews (10 reviews)

Maryford | 06/12/2019
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!
In_a_Pinch | 06/16/2018
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.
mgssts63 | 10/14/2013
Easy and delicious!
Cubangirl | 08/13/2013
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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What We're Cooking Now

Name: Almond-Crusted Halibut
Yield: 4 servings
Ingredients: 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