Almond-Coated Halibut

Almond-Coated Halibut

Ingredients:
½ cup sliced almonds
¼ cup panko breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon butter, at room temperature
2 teaspoons fresh lemon juice

Directions:
Kosher salt, to taste
Freshly ground black pepper, to taste
4 (4 to 6-ounce) fresh “wild caught” halibut fillets
1. Put the almonds, breadcrumbs, and parsley into the bowl of a food processor.
Process until finely ground. With the food processor running, add the butter and
lemon juice and thoroughly blend. Season with salt and pepper. Transfer to a small
bowl.
2. Preheat the oven to 350°F. Grease a baking sheet with additional butter to keep the
fish from sticking.
3. Arrange the halibut fillets on the baking sheet. Lightly season with salt and pepper.
Gently press an equal amount of almond mixture on top of each fillet.
4. Bake the fish until cooked through, about 15 minutes, depending on the thickness of
the fillets.
Chef’s Note: Japanese panko breadcrumbs are coarser than regular breadcrumbs
and create a deliciously crunchy crust. They can be found in most large
supermarkets or in Asian markets.
PAN-ROASTED SALMON
PREP TIME: 7 MINUTES | COOK TIME: 10 MINUTES | READY IN: 17 MINUTES
This salmon dish is easy to make and brings loads of flavor. The spice crust pairs
well with the zing of the citrus. It can be made with other citrus juice such as
lemon, lime or tangerine.
MAKES 2 SERVINGS
2 wild salmon fillets, 6 ounces each
Pinch of salt
Pinch of black pepper