Almond-Crusted Halibut

Almond-Crusted Halibut
Staff Writer
Almond-Crusted Halibut

Carly Goldsmith

Almond-Crusted Halibut

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.

Directions

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.

Nutrition

Calories per serving:

426 kcal

Daily value:

21%

Servings:

2
  • Carbohydrate, by difference 14 g
  • Protein 57 g
  • Total lipid (fat) 15 g
  • Vitamin A, IU 36 IU
  • Vitamin A, RAE 2 µg
  • Vitamin B-12 15 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 4 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 35 µg
  • Alanine 2 g
  • Arginine 3 g
  • Ash 3 g
  • Aspartic acid 5 g
  • Betaine 3 mg
  • Calcium, Ca 63 mg
  • Carotene, alpha 2 µg
  • Carotene, beta 19 µg
  • Cholesterol 181 mg
  • Choline, total 23 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 2 g
  • Fluoride, F 11 µg
  • Folate, DFE 37 µg
  • Folate, food 37 µg
  • Folate, total 38 µg
  • Glutamic acid 6 g
  • Glycine 2 g
  • Histidine 1 g
  • Iron, Fe 14 mg
  • Isoleucine 2 g
  • Leucine 3 g
  • Lutein + zeaxanthin 41 µg
  • Lycopene 5 µg
  • Lysine 3 g
  • Magnesium, Mg 98 mg
  • Methionine 1 g
  • Niacin 18 mg
  • Pantothenic acid 6 mg
  • Phenylalanine 2 g
  • Phosphorus, P 591 mg
  • Phytosterols 4 mg
  • Potassium, K 758 mg
  • Proline 2 g
  • Retinol 1 µg
  • Riboflavin 1 mg
  • Selenium, Se 75 µg
  • Serine 1 g
  • Sodium, Na 486 mg
  • Sugars, total 2 g
  • Thiamin 1 mg
  • Threonine 2 g
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 3 mg
  • Tyrosine 1 g
  • Valine 2 g
  • Water 207 g
  • Zinc, Zn 8 mg
Powered by USDA