ALMOND CRUSTED LEMON HALIBUT
Trust me, you want this like YESTERDAY. The lemon butter, on it’s own, is so delicious! But combined with this filet of fish-YUMMY. Halibut is a white fish that you really don’t want to mess up while cooking. Because…
1. It’s $$
2. It’s practically inedible if you overcook it
3. If it doesn’t taste good, then you’re out a meal
To prevent fail, I am here to help you make this fool proof recipe! Just go out and buy the ingredients (if you don’t already have them) and follow my instructions to the T. You won’t be disappointed especially with the addition of cous cous to the recipe… OH YEAH! My spicy food loving friends, you’ll be just as satisfied because CRUSHED RED PEPPER! If you don’t know already, I add crushed red pepper or fresh green chilis to practically EVERYTHING. If there is one thing I can say about spicy food and all of this metabolism research, then it’s the fact that my body is probably thriving at the upmost level :).
MOVING ON-I bought this Halibut at a local fish market where I know it was fresh. Trusting your meat source is a big deal so please make it a priority to find a great retailer and buy a good quality fish.
Now let’s talk lemon butter. Once you smell this stuff, you’re going to want to add it to more recipes. A little bit of lemon zest + lemon juice, parsley, and garlic can go a long way.
Just grind it all together and WAHLAH-magic!
The first thing I do is lay out some parchment paper, but you can use a dish, foil, etc. I coat the skin side with salt, pepper, paprika, and oil; and then flip it over and do the exact same. The paprika will give the fish a hint of a smoky flavor which pairs well with this dish overall. NOTE: I cook this fish skin side down.
Next I slather the lemon butter onto the fish and then top it with a generous amount of almond flour. There is no need to top it with an additional layer of butter or even oil for that matter since almonds naturally release oil :).
Put it on a roasting pan (if you don’t have one already then you can get one at a local store with a kitchen department or you can get it HERE ). I think this gadget is a kitchen essential since most of my roasting, broiling, grilling, etc is done in the oven. Personally, I think its quick and creates less of a mess than grilling. When making this fish be sure the rack is on the second shelf of the oven. Heat the oven to 425 and bake for 7 minutes. Then turn on HIGH BROIL and broil for 5 minutes. You can go an extra 2 minutes if you want a crispier top layer, but DO NOT COOK MORE THAN THAT.
End result is AMAZING! Call it a special meal by putting it over some cous cous and asparagus. YUMMY!
- 2 filets halibut
- 6 tbsp almond flour
- 5 tbsp butter
- pinch lemon zest
- 1 tbsp lemon juice
- 1 tbsp parsley
- 1 tbsp garlic
- paprika
- salt
- pepper
- oil
- 2 servings cous cous/rice
- 2 servings roasted asparagus
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Blend lemon juice, lemon zest, butter, garlic, and parsley together.
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Set it aside to top the halibut later.
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Wash and dry the halibut filets
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Add salt, pepper, paprika, and oil to the skin side of the halibut. Flip over and do the same.
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Generously slather the lemon butter mixture onto each filet.
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Top the lemon butter with almond flour and gently pat it down to allow the almond flour to stick to the butter.
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Place the halibut filets onto a roasting pan and put into a 425 degree oven for 7 minutes. I recommend a roasting pan like THIS one.
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Change the oven temperature to HIGH BROIL and broil for 5 minutes. You can add an additional 2 minutes if you want the top layer to be extra brown, but DO NOT COOK OVER THIS TIME.
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Enjoy with cous cous, rice, and roasted asparagus.
