I.C. HALIBUT WITH ALMOND BROWN BUTTER SAUCE
Steps:
- Assemble your immersion circulator, setting the water to 140 degrees F (60 degrees C). If you like a slightly softer, less steak-y texture for your fish, try going with 135 degrees F (57 degrees C).
- Melt the butter in a 2-quart saucepan over medium-low heat, 3 to 5 minutes. Continue to cook, stirring frequently with a rubber spatula, until the butter solids turn light brown, about 5 minutes. Remove from the heat. Measure out 2 tablespoons of the browned butter, place in a small bowl, and cool to room temperature. Leave the remaining butter in the saucepan until you're ready to make the sauce.
- Thinly slice one of the lemon halves into 8 slices. Juice three more lemon halves, which should produce 1/4 cup juice. If you're shy on juice, juice another half. Strain the juice and set aside for the sauce.
- Pat the fish dry with paper towels and season with 2 teaspoons of the salt. Divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Place 2 lemon slices on the skin side of each fillet and add 1 tablespoon of the browned butter to each bag, being careful to work butter between the fillets to prevent sticking. Seal the bags using a vacuum sealer set to "gentle" or "moist."
- Transfer to the water bath. If using zip-top bags, let the bags sink into the water so that the air will be squeezed out via displacement. When the mouth of the bag is almost at the water line, carefully seal the bags. Cook the halibut in the water bath for 20 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
- Return the remaining butter to medium-low heat and add the almonds. Cook until the butter foams and the foam turns brown, 3 to 5 minutes. Remove from the heat and gradually stir in the lemon juice; the butter will bubble dramatically. Stir in the remaining 1/4 teaspoon salt, cover, and set the butter sauce aside for serving.
- When the halibut is finished, remove it from the water bath. Cut the bags open with scissors, then very carefully remove the fish to a paper towel-lined sheet pan and pat dry with additional paper towels. (The dryer the better.) Brush the skin side lightly with some of the oil.
- Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the oil and swirl the pan to coat. When the oil starts to smoke, add two of the halibut fillets, skin-side down, and brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side until golden brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets.
- Drizzle the almond and butter sauce over the top of the fish. Garnish with the parsley and serve.
ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY
When you're done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! If you can find creme fraiche you may substitute it for the heavy cream. Each filet should be between 3/4 and 1 inch thick.
Provided by Susan W.
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. 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. Keep warm by setting bowl in a larger container of hot water.
- Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
- Heat oil and 1 tablespoon butter 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.
Nutrition Facts : Calories 612.7 calories, Carbohydrate 8.1 g, Cholesterol 164 mg, Fat 45.6 g, Fiber 2 g, Protein 40.9 g, SaturatedFat 19.7 g, Sodium 149.2 mg, Sugar 1.5 g
HALIBUT ALMONDINE
Halibut steaks are baked with a simple almond and butter topping.
Provided by Devildawgette
Time 29m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle halibut steaks with salt and pepper. Combine ground almonds and butter. Spread 1/3 of almond mixture in shallow baking dish; top with halibut steaks. Spoon remaining almond mixture over halibut. Drizzle with lemon juice. Bake at 400 degrees F for 10 minutes per inch of thickness, measured at thickest part, or until halibut flakes when tested with a fork.
Nutrition Facts :
ALMOND BAKED HALIBUT
A very tasty and simple fish dish that I served many times in Seattle with tossed green salad, baked potato, brussel sprouts, Gewurztraminer wine, and baked bananas for dessert. Your guests will love you!
Provided by Judikins
Categories Halibut
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees F.
- Arrange fish in a shallow baking pan.
- Season with salt and pepper.
- Blend together lime juice, garlic and oil and brush over fish.
- Bake for 10 minutes; turn over, baste with juice.
- Lower oven temperature to 425 degrees F and bake 15 minutes longer or until fish flakes easily with a fork.
- Baste several times during cooking.
- Saute almonds in butter until golden brown.
- Serve fish with almonds sprinkled on top and garnished with lime wedges.
ALMOND-CRUSTED HALIBUT WITH BEURRE BLANC
Make and share this Almond-Crusted Halibut With Beurre Blanc recipe from Food.com.
Provided by annconnolly
Categories Halibut
Time 23m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.
- Add crème fraîche and boil until reduced by half.
- Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan off heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer; it should not get hot enough to separate.)
- Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste.
- Keep beurre blanc warm by setting bowl in a larger pan of very warm water.
- For the halibut: Preheat broiler.
- Pat halibut fillets dry and season with salt and pepper.
- In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sauté fillets in 2 batches 2 to 3 minutes on each side, or until golden and just cooked through.
- Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.
- In a small bowl with a fork stir together breadcrumbs, almonds and remaining tablespoon butter.
- Brush tops of fillets with egg and spread with almond mixture.
- Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned.
- Arrange a fillet on each of 6 plates and spoon beurre blanc around it.
Nutrition Facts : Calories 665.3, Fat 46.7, SaturatedFat 19.9, Cholesterol 184.7, Sodium 224.4, Carbohydrate 7.6, Fiber 2, Sugar 1.3, Protein 51.4
BAKED HALIBUT WITH ALMONDS
Categories Bake High Fiber Dinner Raisin Almond Cornmeal Halibut White Wine Healthy Bon Appétit Massachusetts Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Spray baking sheet with nonstick spray. Whisk cornmeal, 1/4 teaspoon salt, and pinch of black pepper in small bowl. Dredge fish in cornmeal mixture and place on prepared sheet. Bake fish until just opaque in center, 10 to 13 minutes, depending on thickness of fillets.
- Meanwhile, melt butter in small saucepan over medium heat. Add raisins and wine; bring to boil. Reduce heat and simmer 5 minutes to soften raisins. Add almonds, lemon juice, and parsley.
- Place fish on platter. Spoon sauce over.
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- In a small bowl, combine the almonds, breadcrumbs, salt, pepper, herbs, and chile flakes. Mix together to combine. Spread the mixture evenly on a plate.
- Dip the halibut in the egg mixture and coat both sides of the fillet. Then, evenly coat the fillet with the breadcrumb and almond mixture.
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- Spread 1/2 tablespoon of the lemon garlic butter on the top surface of each halibut fillet, covering the surface completely. Sprinkle a pinch of salt and pepper on top.
- Sprinkle 1 and 1/2 tablespoons of the ground almonds on each fillet and carefully spread over the butter to fully cover it.
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- Preheat oven to 400 degrees F. Lightly oil a wire rack large enough to hold fillets in a single layer. Place the rack on a baking sheet and set aside.
- Whisk together yogurt, egg white and mustard in a medium bowl until creamy. Combine the breadcrumbs, almonds, oregano, mint, salt and pepper in a shallow dish.
- Dip each piece of fish in the crumb mixture, then in the yogurt mixture, and once again in the crumb mixture. Set on the prepared rack; they should not touch. Bake until lightly browned on the outside and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.
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- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and set the halibut fillets on top.
- Place the Butter with Olive Oil & Sea Salt in a small food processor and add the fresh basil and garlic. Puree until smooth. (Or place the ingredients in a bowl and puree with an immersion blender.)
- Dollop 1 teaspoon of basil butter on each halibut fillet, then spread the butter over the surface with a spatula. Refrigerate the rest of the basil butter until ready to serve. Salt and pepper the fillets. Sprinkle approximately 2 teaspoons of ground almond meal over the top of each piece.
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- Preheat oven to 400°F. Spray baking sheet with nonstick spray. Whisk cornmeal, 1/4 teaspoon salt, and pinch of black pepper in small bowl. Dredge fish in cornmeal mixture and place on prepared sheet. Bake fish until just opaque in center, 10 to 13 minutes, depending on thickness of fillets.
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