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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

DIRECTIONS

  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)

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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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