Almond Baked Halibut Recipes

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ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY



Almond-Crusted Halibut Crystal Symphony image

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

⅓ cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1 bay leaf
⅓ cup heavy cream
10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
¼ cup fresh bread crumbs
⅔ cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten

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 Almondine image

Halibut steaks are baked with a simple almond and butter topping.

Provided by Devildawgette

Time 29m

Yield 2

Number Of Ingredients 5

12 ounces halibut steaks, thawed if necessary
salt and pepper
3 tablespoons finely ground almonds
2 tablespoons butter or margarine, melted
2 teaspoons lemon juice

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



Almond Baked Halibut image

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

3 lbs halibut steaks
1 tablespoon salt
1/2 teaspoon pepper
3 limes, juice of
2 cloves garlic, crushed
1/4 cup olive oil
1/2 cup sliced almonds
1 tablespoon butter

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



I.C. Halibut with Almond Brown Butter Sauce image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

10 tablespoons (141 grams) unsalted butter
2 to 3 lemons, halved
4 (5- to 6-ounce) skin-on halibut fillets, 1- to 1 1/2-inches thick, thawed if frozen (see Chef's Note)
2 1/4 teaspoons kosher salt
1/2 cup (88 grams) raw almonds, finely chopped
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons (7 grams) finely chopped fresh parsley

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



Baked Halibut with Almonds image

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

Nonstick vegetable oil spray
1/2 cup yellow cornmeal
1/4 teaspoon salt
Pinch of ground black pepper
4 5-to 6-ounce halibut fillets
1/4 cup (1/2 stick) butter
1/2 cup golden raisins
1/4 cup dry white wine
1/2 cup chopped toasted almonds
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley

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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