Almond Crusted Halibut

I had some ground almonds in the freezer that have moved with us 3 times during the past month so I figured it was time to use the darn things up. The bad news is there's still a little over a cup left but it's a good thing because I think we're on to something here.

Adapted from finecooking.com, lovely halibut fillet is relieved of it's skin, rinsed, dried and seasoned liberally with salt, pepper and grated lemon peel. Dredged in flour, dipped in an egg wash and finished with a coating of ground almonds aka almond meal, the whole thing hits a skillet for 6 to 8 minutes.

I served our crispy moist halibut on a bed of mixed greens topped with Taylor Farms Asian Chopped Salad.  Hey I've been meaning to try it to see how good it is especially since Big Guy will soon be cooking for himself the next few months while the fur kids and I hit the road to get settled in Oregon. While he's perfectly capable in the kitchen, there's something to say for convenience too. 

Well, the salad's delicious and as for the fish what could be easier or tastier, right? I'll be using the same method in the very near future to cook up some chicken tenders and use the last of the almonds.

Incidentally, Taylor Farms don't know diddly about JBug's Kitchen Antics and neither were we paid for this endorsement. It's merely laziness and curiosity on my part that had me purchase the salad in the first place. To be honest, I'll be trying the other blends in the very near future for the very same reasons. Imagine oven fried chipotle chicken wings on the Barbecue Ranch Chopped Salad, or Maui tacos topped with the Southwest version? Sounds kinda' good, huh! 

Almond Crusted Halibut (adapted from finecooking.com)

2 - 6 ounce halibut fillets approx. 1 inch thick

Salt and coarse ground black pepper

Finely grated zest of 1 lemon

All-purpose flour

1 egg beaten well with 1 tablespoon water

3/4 cup finely ground almonds (I used almond meal)

2 tablespoons olive oil

1 tablespoon butter

Remove skin from halibut. Rinse and dry fillets. Season liberally with salt and coarse ground black pepper. Sprinkle with lemon zest, then dredge fillets in flour, dip into egg wash coating both sides, then dredge in almond meal, pressing down so meal sticks to the fillets. Set aside briefly.

Meanwhile heat a large skillet over medium high heat. Add olive oil and butter and when butter has melted, add the prepared fish fillets. Cook for 3 to 4 minutes on each side or until coating is brown and fish is firm to the touch. Drain on paper towels before serving. Serves 2.

A year ago - Onion and Bacon Tart

Two year's ago - Date and Gorgonzola Pinwheels

Three year's ago -  Habitant Pea Soup and Dutch Apple Pie

Comments

[Lea]

Nuuummmmmm - the thought of the idea of almond coated halibut with some lemon zest added in there just has my mouth watering indeed!!!! Brilliant yet again, June Bug! I know you and the Big Guy are gonna miss each other something fierce!

[June]

Lea - it was surprisingly tasty for sure and so darn easy to make. Yes, we are going to really miss each other. Thank goodness for Skype!

[Tom]

I have some snapper begging to be dressed up, and I do believe this recipe is the perfect vehicle for its delivery to my plate. Thanks June!

[June]

mmm Tom. Snapper will be wonderful.

[Lorraine]

I am really in love with my mother-in-law's halibut, but I might just be crushing on yours. Don't tell!

[June]

Now you've left me wondering how Nancy cooks her halibut. Hope she's willing to share her secret.