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
- Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
- 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.
- 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)