Almond-Crusted Halibut

Almond-Crusted Halibut
Photo by Scott Phillips


  • ½ cup plus 2 Tbs. extra-virgin olive oil
  • 1 1- to 1-½-lb. skinless halibut fillet (preferably 1 inch thick), cut into 4 pieces and patted dry
  • 1 Tbs. chopped fresh tarragon leaves
  • 5 oz. (8 cups) mixed salad greens
  • 4-½ oz. (1 cup) all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1-½ cups toasted slivered almonds, finely chopped
  • + 4 more ingredients
    • 2 large eggs
    • ¼ cup fresh lemon juice (from 1 large lemon)
    • 1 medium shallot, minced
    • 2 tsp. finely grated lemon zest

Line up three medium bowls on the counter. Whisk the flour, 2 tsp. salt, and 1 tsp. pepper in the first; lightly beat the eggs in the second; and mix the almonds, lemon zest, and 1/2 tsp. salt in the third. Lightly season both sides of the fish with salt and pepper. Dredge each piece in the flour...

View full recipe at Fine Cooking


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