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Almond Crusted Halibut

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Big juicy halibut steaks, topped with a crunchy almond crust, drizzled in a * blanc sauce; what could be better?  This dish is absolutely fantastic.  A bit of time preparing it if you are not a multi-tasker in the kitchen, but you can save steps with a bit of prep ahead of time. Definitely worth the wait.  The original recipe was thanks to Susan W. on Allrecipes.  I have made some changes specific to my way of eating, and loved it.  I didn’t get a picture of it due to typical Monday night phone calls from kids and mom, but will definitely be making this again with a picture in the future.

Almond Crusted Halibut Steaks 

salt and pepper to taste

6 (6 ounce) fillets halibut

2 tablespoons Olive Oil

1/4 cup fresh whole wheat bread crumbs

2/3 cup slivered almonds

1 tablespoon unsalted butter, melted

1 egg white, lightly beaten


  1. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
  2. Heat oil 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.
  3. 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.

Buerre Blanc Sauce

1/3 cup dry white wine

2 Tbsp cider vinegar

2 Tbsp minced shallots

1 sprig fresh Thyme

1 bay leaf

1/3 cup half and half (heavy cream for those not diet conscious)

8 Tbsp unsalted butter – chilled and cut into pieces

3 Tbsp chopped fresh chives

Juice of half a lemon


In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until there is about 2 Tbsp of liquid left. 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. Taste to adjust the amount of lemon. Keep warm by setting bowl in a larger container of hot water.  

* In cooking, Beurre blanc—literally translated from French as “white butter”—is a rich, hot butter sauce made with a reduction of vinegar and/or white wine and shallots into which cold, whole butter is blended off the heat to prevent separation (Wikipedia)


About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

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