Almond Crusted Halibut Recipe
Fresh Halibut Coated with Almonds and Topped with Lemon Butter Sauce
Fresh Halibut, Which is Only Available During Spring and Early Summer, Stars in This Quick, Easy, and Delicious Dish!
Take advantage of spring’s best offering, Fresh Halibut, by serving Almond Crusted Halibut with Lemon Butter Sauce. This simple yet delectable dish is perfect for company, but is quick and easy enough to prepare for a weeknight dinner. Even though frozen halibut is delicious, there is absolutely no comparison to its fresh counterpart, which is light and delicate in both texture and flavor.
Fresh halibut generally appears in restaurants, fish markets, and grocery stores in late spring, and is available through early summer. According to Professor Doug Coughenower, of the University of Fairbanks, halibut spend most of their time in waters around 3600 feet deep. During the spring spawning and summer feeding seasons, however, the fish migrate to shallower waters, which is the only time these huge fish can successfully be caught. The official halibut season begins March 15th and goes through November 15th; however, the bulk of fresh halibut is caught and shipped April through June.
For a complete spring meal, creamy mashed potatoes (real, not instant) are great with Almond Crusted Halibut, or boiled tiny new potatoes if time is short. Add color to the plate with fresh steamed asparagus, another delicious springtime treat.
Since the fresh halibut season is so short, why not pick some up at the closest grocery store or fish market today; you’ll be hooked!
8 Servings
- 2 pounds Fresh halibut fillets, cut in 8 pieces
- 2 eggs
- 1/4 cup water
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup whole almonds
- 1 cup dry bread crumbs, preferably Japanese Panko
- 1/3-1/2 cup butter
- Lemon butter Sauce (recipe below)
Directions:
- Rinse halibut pieces and pat dry with paper towels. Set aside.
- Whisk together the eggs, and water in a small bowl
- Mix the flour with salt and pepper and place on a plate.
- In food processor, process the almonds until they are finely chopped. Add the bread crumbs and process to mix. Place on a plate.
- Dip the halibut pieces into the egg mixture, then roll in the flour.
- When they are all coated, dip in the egg mixture and then coat with the almond crumb mixture, pressing the almonds into the halibut.
- Melt several tablespoons of the butter in a large frying pan. Add the halibut pieces and brown on each side, adding more butter if necessary.
- The halibut may be prepared 1 day ahead up to this point. Let the fish come to room temperature, then cover and refrigerate.
- Place the frying pan with the fish in a 400° oven and bake until the halibut is just cooked through, 15-20 minutes. Add about 15 minutes cooking time if the fish has been refrigerated.
- Serve with Lemon Butter Sauce.
Lemon Butter Sauce
- 2 eggs
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1 cup butter, (no subs)
Directions:
- Place the eggs, lemon juice, and salt in blender; blend until well mixed.
- Bring the butter to a boil in the microwave.
- Turn the blender on low
- Slowly pour in the boiling butter
- Transfer the mixture to a small serving bowl and let sit for a minute or two to thicken.
Nutritional Information:
Calories 517 Calories from Fat 367
Percent Total Calories From: Fat 70% Protein 20% Carb. 10%
Nutrient Amount per Serving
- Total Fat 41 g
- Saturated Fat 21 g
- Cholesterol 200 mg
- Sodium 665 mg
- Total Carbohydrate 10 g
- Dietary Fiber 0 g
- Sugars 0 g
- Protein 28 g
- Vitamin A 14% Vitamin C 0% Calcium 0% Iron 13%
