Imagine a dish so elegant and delicious that it transforms your ordinary dinner into a gourmet experience. This Almond Crusted Sauteed Halibut with Tarragon Shallot Tartar Sauce is not just a meal—it's a culinary journey that combines the delicate texture of fresh halibut with a crunchy, nutty almond crust that will make your taste buds dance. Whether you're looking to impress dinner guests or treat yourself to a restaurant-worthy meal at home, this recipe is your golden ticket to seafood perfection.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 cup almonds, finely chopped
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 shallot, finely chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon lemon juice
Instructions
- Prepare the halibut fillets by patting them dry with paper towels and seasoning both sides with salt and pepper.
- Set up a breading station: In one shallow dish, place beaten eggs; in another dish, mix finely chopped almonds and breadcrumbs with a pinch of salt and pepper.
- Dip each halibut fillet first into the beaten eggs, allowing excess to drip off, then coat thoroughly with the almond-breadcrumb mixture, pressing gently to ensure even coverage.
- Heat a large non-stick skillet over medium-high heat and add enough olive oil to lightly coat the bottom of the pan.
- Carefully place the almond-crusted halibut fillets into the hot skillet, cooking for approximately 3-4 minutes on each side until the crust is golden brown and the fish is cooked through (internal temperature should reach 145°F).
- While fish is cooking, prepare the tarragon shallot tartar sauce by combining mayonnaise, finely chopped shallot, fresh chopped tarragon, and lemon juice in a small bowl. Mix well and refrigerate until ready to serve.
- Once fish is cooked, remove from skillet and let rest on a paper towel-lined plate for 2-3 minutes to absorb any excess oil.
- Plate the almond-crusted halibut and serve immediately with a generous dollop of tarragon shallot tartar sauce on the side.
Tips
- Pat the halibut fillets completely dry before breading to ensure the almond crust adheres perfectly and becomes wonderfully crispy.
- Use fresh, high-quality halibut for the best flavor and texture. Look for fillets that are firm and have a clean, ocean-fresh smell.
- Keep your skillet at medium-high heat to achieve a golden-brown crust without burning the almonds.
- Don't overcrowd the pan—cook the fillets in batches if necessary to maintain the optimal cooking temperature.
- Use a meat thermometer to check that the internal temperature of the fish reaches 145°F for perfect doneness.
- For an extra flavor boost, toast the almonds lightly before chopping them for the crust.
- Prepare the tartar sauce ahead of time and let it chill in the refrigerator to allow the flavors to meld together.
Nutrition Facts
Calories: 596kcal
Carbohydrates: 17g
Protein: 39g
Fat: 44g
Saturated Fat: 6g
Cholesterol: 153mg
