ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY
When you're done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! If you can find creme fraiche you may substitute it for the heavy cream. Each filet should be between 3/4 and 1 inch thick.
Provided by Susan W.
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
- Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
- Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
- Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
- Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.
Nutrition Facts : Calories 612.7 calories, Carbohydrate 8.1 g, Cholesterol 164 mg, Fat 45.6 g, Fiber 2 g, Protein 40.9 g, SaturatedFat 19.7 g, Sodium 149.2 mg, Sugar 1.5 g
HALIBUT ALMONDINE
Halibut steaks are baked with a simple almond and butter topping.
Provided by Devildawgette
Time 29m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle halibut steaks with salt and pepper. Combine ground almonds and butter. Spread 1/3 of almond mixture in shallow baking dish; top with halibut steaks. Spoon remaining almond mixture over halibut. Drizzle with lemon juice. Bake at 400 degrees F for 10 minutes per inch of thickness, measured at thickest part, or until halibut flakes when tested with a fork.
Nutrition Facts :
ALMOND BAKED HALIBUT
A very tasty and simple fish dish that I served many times in Seattle with tossed green salad, baked potato, brussel sprouts, Gewurztraminer wine, and baked bananas for dessert. Your guests will love you!
Provided by Judikins
Categories Halibut
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees F.
- Arrange fish in a shallow baking pan.
- Season with salt and pepper.
- Blend together lime juice, garlic and oil and brush over fish.
- Bake for 10 minutes; turn over, baste with juice.
- Lower oven temperature to 425 degrees F and bake 15 minutes longer or until fish flakes easily with a fork.
- Baste several times during cooking.
- Saute almonds in butter until golden brown.
- Serve fish with almonds sprinkled on top and garnished with lime wedges.
I.C. HALIBUT WITH ALMOND BROWN BUTTER SAUCE
Steps:
- Assemble your immersion circulator, setting the water to 140 degrees F (60 degrees C). If you like a slightly softer, less steak-y texture for your fish, try going with 135 degrees F (57 degrees C).
- Melt the butter in a 2-quart saucepan over medium-low heat, 3 to 5 minutes. Continue to cook, stirring frequently with a rubber spatula, until the butter solids turn light brown, about 5 minutes. Remove from the heat. Measure out 2 tablespoons of the browned butter, place in a small bowl, and cool to room temperature. Leave the remaining butter in the saucepan until you're ready to make the sauce.
- Thinly slice one of the lemon halves into 8 slices. Juice three more lemon halves, which should produce 1/4 cup juice. If you're shy on juice, juice another half. Strain the juice and set aside for the sauce.
- Pat the fish dry with paper towels and season with 2 teaspoons of the salt. Divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Place 2 lemon slices on the skin side of each fillet and add 1 tablespoon of the browned butter to each bag, being careful to work butter between the fillets to prevent sticking. Seal the bags using a vacuum sealer set to "gentle" or "moist."
- Transfer to the water bath. If using zip-top bags, let the bags sink into the water so that the air will be squeezed out via displacement. When the mouth of the bag is almost at the water line, carefully seal the bags. Cook the halibut in the water bath for 20 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
- Return the remaining butter to medium-low heat and add the almonds. Cook until the butter foams and the foam turns brown, 3 to 5 minutes. Remove from the heat and gradually stir in the lemon juice; the butter will bubble dramatically. Stir in the remaining 1/4 teaspoon salt, cover, and set the butter sauce aside for serving.
- When the halibut is finished, remove it from the water bath. Cut the bags open with scissors, then very carefully remove the fish to a paper towel-lined sheet pan and pat dry with additional paper towels. (The dryer the better.) Brush the skin side lightly with some of the oil.
- Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the oil and swirl the pan to coat. When the oil starts to smoke, add two of the halibut fillets, skin-side down, and brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side until golden brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets.
- Drizzle the almond and butter sauce over the top of the fish. Garnish with the parsley and serve.
BAKED HALIBUT WITH ALMONDS
Categories Bake High Fiber Dinner Raisin Almond Cornmeal Halibut White Wine Healthy Bon Appétit Massachusetts Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Spray baking sheet with nonstick spray. Whisk cornmeal, 1/4 teaspoon salt, and pinch of black pepper in small bowl. Dredge fish in cornmeal mixture and place on prepared sheet. Bake fish until just opaque in center, 10 to 13 minutes, depending on thickness of fillets.
- Meanwhile, melt butter in small saucepan over medium heat. Add raisins and wine; bring to boil. Reduce heat and simmer 5 minutes to soften raisins. Add almonds, lemon juice, and parsley.
- Place fish on platter. Spoon sauce over.
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BAKED HALIBUT WITH HERB-ALMOND CRUST - MAGIC SKILLET
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Cuisine CanadianCategory DinnerServings 4Total Time 30 mins
- Preheat your oven to 400 F (200 C). Lightly grease with cooking oil a wire rack large enough to hold fillets in a single layer. Put greased rack on a baking sheet and set aside.
- Dip each piece of fish in the crumb mixture, then in yogurt mixture and again in crumb mixture. Set on prepared rack.
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Servings 4Calories 297 per servingEstimated Reading Time 2 mins
- Wash the halibut and pat dry. Place the halibut on the baking sheet, lightly cover with almond flour and a few pinches of salt. Bake for 15 minutes or until the fish is tender and cooked through (no pink left).
- While the halibut is baking, place 1 tablespoon of olive oil in a skillet on medium heat and sautee the mushrooms for 10 minutes or so, tossing occasionally. You can also add pinch of salt while tossing them.
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- Lemon Garlic Butter: In a blender or food processor, blend together the garlic, lemon juice, lemon zest, salt and pepper until pureed. Add the butter and continue to blend until fully combined.
- Spread 1/2 tablespoon of the lemon garlic butter on the top surface of each halibut fillet, covering the surface completely. Sprinkle a pinch of salt and pepper on top.
- Sprinkle 1 and 1/2 tablespoons of the ground almonds on each fillet and carefully spread over the butter to fully cover it.
BAKED HALIBUT WITH BASIL BUTTER - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (3)Total Time 15 minsCategory Main Course, SeafoodCalories 504 per serving
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and set the halibut fillets on top.
- Place the Butter with Olive Oil & Sea Salt in a small food processor and add the fresh basil and garlic. Puree until smooth. (Or place the ingredients in a bowl and puree with an immersion blender.)
- Dollop 1 teaspoon of basil butter on each halibut fillet, then spread the butter over the surface with a spatula. Refrigerate the rest of the basil butter until ready to serve. Salt and pepper the fillets. Sprinkle approximately 2 teaspoons of ground almond meal over the top of each piece.
- Place the baking sheet in the oven on the middle rack. Bake for 5 minutes. Then set the oven temperature on high broil. Broil the fillets for another 4-5 minutes, until the tops are slightly golden. Do not overcook! The tops should be a little crispy, but the inside of each halibut fillet should be moist and flaky. Serve the baked halibut warm with a dollop of basil butter on top.
BAKED HALIBUT WITH ALMONDS RECIPE | BON APPéTIT
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Servings 4
- Preheat oven to 400°F. Spray baking sheet with nonstick spray. Whisk cornmeal, 1/4 teaspoon salt, and pinch of black pepper in small bowl. Dredge fish in cornmeal mixture and place on prepared sheet. Bake fish until just opaque in center, 10 to 13 minutes, depending on thickness of fillets.
- Meanwhile, melt butter in small saucepan over medium heat. Add raisins and wine; bring to boil. Reduce heat and simmer 5 minutes to soften raisins. Add almonds, lemon juice, and parsley.
HALIBUT WITH HERB-ALMOND CRUST RECIPE | EATINGWELL
From eatingwell.com
5/5 (4)Calories 253 per servingTotal Time 45 mins
- Preheat oven to 400 degrees F. Lightly oil a wire rack large enough to hold fillets in a single layer. Place the rack on a baking sheet and set aside.
- Whisk together yogurt, egg white and mustard in a medium bowl until creamy. Combine the breadcrumbs, almonds, oregano, mint, salt and pepper in a shallow dish.
- Dip each piece of fish in the crumb mixture, then in the yogurt mixture, and once again in the crumb mixture. Set on the prepared rack; they should not touch. Bake until lightly browned on the outside and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.
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