Friday, February 20, 2009

Almond-Crusted Halibut

Note: I served my buerre blanc on the SIDE like the recipe said, not on top of the fillet. Mine also came out kind of a beigey-tan color, not pale like the photo shows. Maybe I cooked my herbs and shallots in the wine a bit longer so it got toasty? It still tasted GOOD!

Last night's dinner was OH so good. I had printed out this recipe from All Recipes a LONG time ago, always intending to try it. For some reason though, I always ended up doing something different with the halibut, and never got around to trying the recipe. I finally decided that I was going to try it, and I am so glad I did!!! I swear, the sauce is like crack. I'm glad I ran out when I did, because I seriously could have kept eating it and eating it and eating it.... Probably better that I didn't, because I don't think the sauce itself is really all that healthy. But in small doses? TOTALLY worth it.

With no further ado....

Almond-Crusted Halibut Crystal Symphony

RECIPE FROM: Allrecipes
SUBMITTED BY: Susan W.  PHOTO BY: Allrecipes


  • 1/3 cup dry white wine
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/3 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
  • 1/4 cup fresh bread crumbs
  • 2/3 cup minced blanched almonds
  • 1 tablespoon unsalted butter, melted
  • 1 egg, lightly beaten (I omitted this)


  1. 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.
  2. 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.
  3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
  4. 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. (I didn't bother with the egg, and just put the almond mixture directly on the fish. It worked fine.)
  5. 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.


I only made two fillets for Mike and I, so I made a third of the recipe, but I only halved the sauce ingredients. It still could have used more sauce, but like I said, it's not the healthiest part! If you aren't worried about the health of it though, I would probably make the entire sauce recipe, even for only two fillets.

I served the halibut with steamed vegetables, macaroni w/white cheddar, and Dancing Bull Sauvignon Blanc.



Karen said...

Wow, this sounds so good! I don't usually use an egg wash when I bread things either and it always comes out fine. Somebody made cashew coated chicken fingers and they looked good, too. I'm going to have to try something like this with nuts.

Alanna said...

Oh, that sounds good!!! I love cashews, and I always order cashew chicken at Chinese restaurants. I'd imagine cashew-coated chicken would be really good!

Parker said...

Nice idea, that would give such a nice crunch texture.

Alisa@Foodista said...

Great recipe! I'd definitely give this a try!