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
ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
- While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
- Preheat oven to 250 degrees F.
- Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
- Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
- Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.
HERB CRUSTED HALIBUT
Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.
Provided by Duncan
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
- Rinse halibut fillets and pat dry with a paper towel.
- Place halibut fillets onto the prepared baking sheet.
- Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
- Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g
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
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.
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