Almond Crusted Halibut

Almond Crusted Halibut is a delicious seafood dish with a crispy almond crust. It is served with a creamy sauce and a hint of citrus and herbs.

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🐟 Pescatarian

20 mins

15 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 10g
Fiber - 2g
Sodium - 500mg


Total: 16Serves: 4
1/2 cup Dry White Wine
3 tablespoons Cider Vinegar
3 tablespoons Minced Shallots
2 sprigs Fresh Thyme
2 Bay Leaf
1/2 cup Heavy Cream
1 cup Unsalted Butter

chilled, cut into tablespoon size

1/4 cup Chopped Fresh Chives
1 tablespoon Fresh Lemon Juice
5 6oz Halibut Fillet
3 tablespoons Vegetable Oil
33/100 cup Bread Crumbs
26/23 cup Minced Blanced Almonds
2 Eggs

lightly beaten


Step 1 : 

Make beurre blanc sauce: In a small saucepan over medium heat, combine dry white wine, cider vinegar, minced shallots, fresh thyme, and bay leaf. Boil until the liquid is evaporated. Stir in heavy cream and boil until the liquid is reduced by half. Decrease the heat to low and whisk in chilled unsalted butter, one piece at a time, before the other one has completely melted. Do not allow the sauce to simmer, or it may separate.

Step 2 : 

Strain the sauce through a fine sieve into a heatproof bowl. Stir in chopped fresh chives, fresh lemon juice, salt, and pepper. Keep warm by setting the bowl in a larger container of hot water.

Step 3 : 

Preheat the oven on the broiler setting.

Step 4 : 

Pat the halibut fillets dry and season with salt and pepper.

Step 5 : 

Heat vegetable oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Sauté the halibut fillets for 2 to 3 minutes on each side or until lightly browned and just cooked through. Transfer to a baking sheet and cook for 5 minutes.

Step 6 : 

In a small bowl, stir together bread crumbs and minced blanched almonds.

Step 7 : 

Brush the tops of the fillets with beaten eggs and spread the almond mixture on top.

Step 8 : 

Broil the fillets for 1 to 2 minutes or until browned.

Step 9 : 

Serve the almond-crusted halibut on a plate with the beurre blanc sauce around it.

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