ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY
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.
Provided by Susan W.
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
- 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.
- 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.
Nutrition Facts : Calories 612.7 calories, Carbohydrate 8.1 g, Cholesterol 164 mg, Fat 45.6 g, Fiber 2 g, Protein 40.9 g, SaturatedFat 19.7 g, Sodium 149.2 mg, Sugar 1.5 g
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