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.

Ingredients

  • 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
  • egg
  • 1  tablespoon  honey mustard
  • 1  pound  halibut fillet
  • 1  tablespoon  olive oil
  • 1/2  tablespoon  butter

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
181mg
60%
Carbohydrate, by difference
10g
8%
Protein
56g
100%
Vitamin A, RAE
2µg
0%
Vitamin B-12
15µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
40µg
44%
Calcium, Ca
61mg
6%
Choline, total
20mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
11µg
0%
Folate, total
37µg
9%
Iron, Fe
14mg
78%
Magnesium, Mg
90mg
28%
Niacin
17mg
100%
Pantothenic acid
6mg
100%
Phosphorus, P
571mg
82%
Riboflavin
1mg
91%
Selenium, Se
75µg
100%
Sodium, Na
429mg
29%
Thiamin
1mg
91%
Water
207g
8%
Zinc, Zn
8mg
100%

Almond Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Almond Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.