Almond Halibut Fillets You Can Also Use Sole Or Perch Recipes

ALMOND BAKED HALIBUT

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 CRYSTAL SYMPHONY

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.

BAKED HALIBUT WITH ALMONDS

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.

ALMOND SOLE FILLETS

Steps:

• In a microwave-safe bowl, combine the butter and almonds. Heat, uncovered, on high for 2 minutes or until almonds are golden brown. Place the fillets in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Top with almond mixture.
• Combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.

ALMOND HALIBUT FILLETS (YOU CAN ALSO USE SOLE OR PERCH)

Steps:

• In a microwave-safe bowl, combine the butter and almonds.
• Heat, uncovered, on high for 2 minutes, or until almonds are golden brown.
• Place fillets in a greased microwave-safe 11-in x 7-in x 2-in dish.
• Top with almond mixture.
• Combine the lemon juice, dill, salt and pepper; drizzle over fish.
• Sprinkle with paprika.
• Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.