Almond Crusted Halibut Recipes

Baked Almond Crusted Halibut Table for Two

WebDec 10, 2013 · Preheat oven to 425 °F (218 °C) and line a baking sheet with aluminum foil. Lightly grease the bottom. Set aside. Bring a large pot of …

Rating: 5/5(1)
1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with aluminum foil. Lightly grease the bottom. Set aside.
2. Bring a large pot of water to a boil and add the sweet potatoes to the pot. Cook until the sweet potatoes are fork-tender, drain, and add into the jar of a blender. Add the pumpkin puree, butter, and cinnamon. Remove the center plastic cover of the blender lid and place a kitchen towel over it to let steam escape. While holding the lid and kitchen towel down, puree the mixture until completely smooth. If the mixture gets stuck, you can add a bit of water to it; starting with 1 tbsp. Set aside.
3. In the bowl of a food processor, add the Marcona almonds (or Diamond sliced almonds) and lightly pulse until they're crushed into smaller pieces. Pour all the almonds into a shallow dish and add the Mediterranean sea salt and whisk to distribute and incorporate together.
4. In another shallow dish, whisk together buttermilk and egg. Place the top of the halibut or cod filets in buttermilk mixture and let it sit for 15 seconds. Gently transfer the buttermilk-coated side of the filet to the almond-sea salt mixture. Gently press down on the filet to adhere the almonds and sea salt.

Preview

See Also:

Show details

Almond&LemonCrusted Fish with Spinach

WebApr 22, 2024 · Directions. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray. Combine lemon zest, almonds, dill, 1 …

Rating: 4/5(21)
1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
2. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
4. Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.

Preview

See Also:

Show details