Almond Crusted Halibut
This is a quick & easy recipe for beautifully moist yet flaky halibut. Treehouse’s Gluten-Free Almond Flour adds a delicate toasted nut flavor while locking in the natural juices of the halibut.
• 1-1.5 lb skinless halibut filet (approx. 1 inch thick), cut into 4 evenly sized pieces & patted dry
• 1 cup Treehouse Blanched or Natural Almond Flour
• Kosher or Sea Salt
• Freshly ground black pepper
• 2 eggs
• 1/2 cup plus 2 Tbs. extra virgin olive oil
• 2-3 tsp finely grated lemon zest
• 8-9 cups mixed green salad
• Juice from 1 large lemon
• 1 medium sized shallot, minced/finely diced
• 1 tbs chopped tarragon leaves (substitute w/ fresh fennel or basil leaves)
• Treehouse Dry Roasted Natural Almond Slices (optional)
1. In a medium or large mixing bowl, combine & mix Almond Flour, lemon zest, 2 tsp salt & 1 tsp pepper.
2. In a separate medium bowl, lightly beat the two eggs.
3. Lightly season both sides of halibut with salt & pepper.
4. Coat each halibut piece in the almond flour mixture, then egg, & back in the almond flour mixture.
5. Heat 2 tsp olive oil in a 12-inch pan or skillet over medium heat. Once heated, add the 4 fish pieces to cook. Cook each side for approx. 4 minutes, flip once. Both sides should be browned and the fish flaky throughout.
6. While the fish cooks, put the mixed salad greens in a large bowl. In a small bow, mix together the lemon juice, shallot, tarragon 1/2 tsp salt & 1/4 tsp pepper. Gradually mix in the remaining 1/2 cup olive oil.
7. Toss green salad with vinaigrette (lightly coat).
8. Divide greens among 4 separate plates and top each with one of the halibut fillets. Lightly drizzle some of the remaining vinaigrette over the fish and top with dry roasted almond slices.