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Monday, August 10, 2009

Almond crusted Halibut

Sounds crazy but I don't eat fish or anything that comes out of the ocean!
Hubby loves it. So I made this for him today.
He is a genuine cutie pie :-)
Something tasty and light for summer in Seattle. I served this with the left over citrus sauce and panzanella salad.

(Single serving)
(Prep time: 45 mins)

For the citrus sauce

Use freshly squeezed juice for best results.
Pink grapefruit juice 4 Tbs
Orange juice 4 Tbs
Lime juice 2 Tbs
White wine vinegar 4 Tbs
Orange zest 1 tsp
Ginger zest 1/2 tsp
Store bought orange juice 4 Tbs

Combine all the liquids in a pan and reduce to half over low heat.
Stir occasionally.

Preparing the fish

Fresh halibut fillet 1/2 lbs
Panko or bread crumbs 1/4 cup
Flat leaf Italian parsley - chopped fine
1 Tbs
Almond flakes 1-2 Tbs
Olive oil about 2 Tbs

In a bowl prepare the topping for the fish.
Combine the panko, 1 Tbs of olive oil, chopped parsley, sprinkle of salt and pepper.
Mix well so that the oil is well incorporated.
Lastly add the almond flakes and toss gently so they don't break.
Brush a little of the citrus sauce over the fish.
Season the fillet lightly with salt and pepper.
Spoon the almond mixture on top.
Heat some olive oil in a pan and sear the fillet on one side.
Cook for about 2 mins and transfer the fish to a pre-heated 400 degree oven to finish cooking.
The fish cooks very quickly and after about 8 mins it will be nice and flaky!
Ta da!



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