• chef janet

Almond & Lemon Crusted Halibut

Simple, easy, tasty. After spending hours in the kitchen preparing holiday meals I’m ready for some fresh, light food that is easy. I kept the ingredients really simple but you can add other flavors to the crust. A little parmesan cheese or some finely minced garlic would be a nice addition. This crust and cooking method will work for any fish or even some boneless skinless chicken. I served mine with some RPs fresh fusilli pasta tossed with olive oil and parsley,


4 six-ounce pieces of halibut 1/2 cup chopped almonds 1/3 cup gluten-free Panko Style Bread Crumbs, I use Kinnikinnick 3 Tbsp finely chopped parsley 2 tsp lemon juice zest of 2 lemons 1/4 tsp salt olive or vegetable oil spray

  1. Turn on the oven to broil.

  2. Pat the halibut dry with a paper towel and sprinkle with a little salt and pepper on both sides.

  3. In a small bowl, stir together the almonds, bread crumbs, parsley, lemon zest and 1/4 tsp salt.

  4. Heat a large oven safe skillet over high heat. Add a light coating of vegetable oil.

  5. Add the halibut and cook for about a minute and half per side. Cooking time will depend on the thickness of your halibut. The idea is to cook until it is almost done since it will continue to cook in the oven.

  6. Top each piece with the crust mixture. Then, with the oil spray about 6″ away, lightly spray the top of the crust.

  7. Place the skillet in the oven to brown under the broiler. Watch it CLOSELY. It will go from brown to burned very quickly.

  8. Serve immediately.


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