- St. Martha: Patron of Dieticians
- 1/4 cup sliced almonds, chopped finely
- 1/4 cup plain breadcrumbs
- Salt and fresh black pepper, to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Chile flakes, to taste
- 1 egg
- 1 tablespoon honey mustard
- 1 pound halibut fillet
- 1 tablespoon olive oil
- 1/2 tablespoon butter
Cooking fish at home can be a welcome alternative for those who are stuck in a chicken and pasta rut (ahem, me, ahem...), and it's not as scary as it seems. This recipe is inspired by a delicious dish my dad makes back home in California. The almonds add a crunchy, nutty flavor to the flaky halibut and the addition of a little honey mustard gives an unexpected hint of sweetness. I served it alongside simply grilled asparagus and wild rice, but feel free to pair it with whatever you're craving that day.
Check out more Healthy and Hearty Halibut Recipes.
Preheat the oven to 350 degrees.
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.
In another bowl, whisk the egg. Add the honey mustard and whisk again to combine.
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.
Heat the olive oil and butter in a cast-iron pan or other oven-safe frying pan. Brown one side of the fish over medium heat for about 2 minutes. Flip the fillet and place the pan in the oven. Cook for 8-10 minutes, checking at regular intervals after 5 minutes to make sure the fish doesn't dry out.
Remove from oven and serve immediately.