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Almond Crusted Halibut Beurre Blanc

Recipe by: Shereen Pavlides (@CookingwithShereen)

Difficulty

Medium

Ingredients
Serves: 4
  • 4 (6 ounce) wild halibut or grouper filets - skin removed
  • 1/3 cup whole roasted almonds
  • 1/3 cup panko
  • 2 eggs
  • Kosher salt / fresh finely ground black pepper
  • 3 tablespoons avocado oil
  • 1 small shallot - quartered
  • 1/4 cup chardonnay
  • 2 tablespoons freshly squeezed lemon juice
  • 8 tablespoons cold unsalted butter - diced into small pieces
  • 2 tablespoons heavy cream
  • 2 tablespoon chopped Italian parsley - to garnish
  • Sea salt - to garnish
Preparation
  1. Place the fish filets onto a heavy duty paper towel lined plate. Place more duty paper towels directly on top of the fish to dry the filets well. Leave at room temperature, about 20 minutes to remove the chill, before cooking.
  2. Add the almonds into a food processor fitted with the blade attachment. Pulse chop until finely ground. Remove to a large, wide shallow bowl. Add the panko to the same bowl with the almonds and toss. In a separate large, wide shallow bowl, beat the eggs.
  3. Season the filets on both sides with salt and pepper.
  4. Dip the fish filets, pretty side (presentation side only) into the beaten eggs, dripping off the excess, then dip the egged side into the almond/panko mixture, pressing to adhere.
  5. Heat a 12-inch frying pan over medium-low heat for 1 minute. Add the oil and heat it, 30 seconds. Place the fish, almond crusted side down into the skillet. Sear until golden, about 2 minutes. Flip and continue to cook, until cooked through, 1 to 2 minutes. Divide the fish among four plates. Keep warm.
  6. Remove the pan from the heat and wipe clean. Add the shallots, chardonnay and lemon juice into the pan and heat over medium heat. Reduce the mixture by three-quarters, 2 to 2 1/2 minutes. Reduce the heat to low. Add half of the butter, while constantly swirling the pan until almost melted, then add the remaining butter and heavy cream. Continue swirling the pan until melted. Immediately remove from the heat. Don’t break the sauce! Remove and discard the shallots. Season to taste with salt.
  7. Drizzle the beurre blanc over or around the fish. Garnish with parsley and sea salt, because you’re fancy!
Nutritional Info
Per Serving
NAME AMOUNT
Calories (kcal) 621.60
Total Fat (g) 47.10
Saturated Fat (g) 19.04
Trans Fat (g) 1
Cholesterol (mg) 245.88
Sodium (mg) 663.99
Total Carbohydrate (g) 9.97
Dietary Fiber (g) 1.82
Total Sugars (g) Includes 0.25g Added Sugars 1.83
Protein (g) 38.82
Vitamin E (mg) 4.81
Magnesium (mg) 79.28
Vitamin D (mcg) 9
Calcium (mg) 76.88
Iron (mg) 1.39
Potassium (mg) 926.59
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.