Almond-Crusted Halibut
- 4-1/2 oz. (1 cup) all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1-1/2 cups toasted slivered almonds, finely chopped
- 2 tsp. finely grated lemon zest
- 1 1- to 1-1/2-lb. skinless halibut fillet (preferably 1 inch thick), cut into 4 pieces and patted dry
- 1/2 cup plus 2 Tbs. extra-virgin olive oil
- 5 oz. (8 cups) mixed salad greens
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 medium shallot, minced
- 1 Tbs. chopped fresh tarragon leaves
- Produce
- Almonds, toasted (1 1/2 cups)
- Lemon, zest (2 tsp.)
- Salad greens, mixed (5 oz.)
- Shallot, medium (1)
- Tarragon, fresh leaves (1 Tbs.)
- Seafood
- Halibut, skinless (1 lb.)
- Cooking & Baking
- All-purpose flour (4 1/2 oz.)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (5/8 cup)
- Drinks
- Lemon juice, fresh (1/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on finecooking.com
Social Stats
51.2Rating
1-100
1-100
4Tweets
44Facebook
Shares
Shares
0StumbleUpon
Views
Views
556PinterestPins
Recipe Stats
Published March 1, 2012 (11 months ago).
27 people saved this recipe.
