Almond-Crusted Halibut Recipe

Name: Almond-Crusted Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-1/2 oz. (1 cup) all-purpose flour; Kosher salt and freshly ground black pepper; 2 large eggs; 1-1/2 cups toasted slivered almonds, finely chopped; 2 tsp. finely grated lemon zest; 1 1- to 1-1/2-lb. skinless halibut fillet (preferably 1 inch thick), cut into 4 pieces and patted dry; 1/2 cup plus 2 Tbs. extra-virgin olive oil; 5 oz. (8 cups) mixed salad greens; 1/4 cup fresh lemon juice (from 1 large lemon); 1 medium shallot, minced; 1 Tbs. chopped fresh tarragon leaves

Servings: persons

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

1
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, then the egg, and then the almond mixture, pressing the nuts onto the fish so they adhere.
2
Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the fish and cook, flipping once, until browned on both sides and flaky throughout (cut into a piece to check), about 4 minutes per side.
3
Meanwhile, put the greens in a large bowl. In a small bowl, whisk the lemon juice, shallot, tarragon, 1/2 tsp. salt, and 1/4 tsp. pepper. Gradually whisk in the remaining 1/2 cup olive oil. Toss the greens with enough of the vinaigrette to lightly coat. Season to taste with salt.
4
Divide the greens among 4 plates and top with one of the halibut fillets. Drizzle some of the remaining vinaigrette over each and serve.
5
nutrition information (per serving):
6
Calories (kcal): 590; Fat (g): 47; Fat Calories (kcal): 420; Saturated Fat (g): 6; Protein (g): 32; Monounsaturated Fat (g): 31; Carbohydrates (g): 12; Polyunsaturated Fat (g): 7; Sodium (mg): 390; Cholesterol (mg): 105; Fiber (g): 4

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4-1/2 oz. (1 cup) all-purpose flour, Kosher salt and freshly ground black pepper, 2 large eggs, 1-1/2 cups toasted slivered almonds, finely chopped, and more.

Yes, Almond-Crusted Halibut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond-Crusted Halibut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions