Almond-Crusted Halibut Crystal Symphony

Almond-Crusted Halibut Crystal Symphony

308

"When you're done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! If you can find creme fraiche you may substitute it for the heavy cream. Each filet should be between 3/4 and 1 inch thick."

Ingredients

45 m servings 613 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 45.6 g
  • 70%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 40.9 g
  • 82%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
  4. 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.
  5. 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.
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Reviews

308
  1. 394 Ratings

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I love this receipe and play with it each time I make it. My suggestions: (1)Timing is everything so I have all sauce ingredients pre-measured in small dishs ready to go. (2) Use more heavy crea...

I used fat free half and half because I had a little left in the fridge that I didn't want to go to waste. Delicious!!! Looking over the recipe I was a little intimidated, but it really was pret...

To be honest, I couldn't figure out what all the fuss was about when I read this recipe - it seemed pretty bland. Well, I made it tonight and my husband and I could not believe how incredible it...

Wow. YUMMY recipe! I'm glad I read the other reviews, simply to know to double the sauce and to have all the ingredients prepped (it helps, IMMENSELY). I also changed the recipe a tad to make...

Incredible! As per other's advice, I used Tilapia instead of Halibut ($6.99 per pound versus $16.99 per pound for the Halibut)and saved a bunch without sacraficing any taste. Watch out - the sa...

Presentation is nicer than this actually tastes. Was very easy to make. Toughest part was spooning the almond mixture on top; and that wasn't a big deal at all. It took an hour and 10 minutes;...

FIVE STAR RECIPE, IT DID NOT TAKE THAT LONG TO PREPARE EITHER, I THINK THE KEY IS TO HAVE ALL OF THE INGREDINENTS READY TO GO, BEFORE YOU START COOKING. MY HUSBAND AND I LOVED THIS..

Fantastic flavors. To lighten the sauce I added only 4 tbls of butter. Next time I will add less shallots (maybe 1 tbls) to help lighten the onion flavor since using less butter made the flavor ...

This is the best recipe I have ever used. Tasted like a 5 star french resturaunt. A little time consuming but worth it. Excellent!!!!!!