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| Almond Encrusted Halibut |
| Serves 4 |
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| Ingredients for Almond Encrusted Halibut |
4-8 oz halibut filets
1/2 C almonds
2 oz whipped butter
1 lb purple potatoes
1 oz heavy cream
1 oz butter (room temp)
2 zucchini,
sliced on an angle |
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| Ingredients for Orange Butter Sauce |
2 oz white wine
1 shallot, finely chopped
2 oz heavy cream
8 oz butter,
cut into 1-inch cubes
4 oz fresh orange juice |
| Method for Almond Encrusted Halibut |
• Preheat oven to 375 degrees.
• In a food processor, crush almonds and mix with whipped butter.
Place on top of halibut.
• Place the fish in the oven for about 7 to 8 minutes or until fish flakes
easily with a fork.
• Grill or pan sear the zucchini until light golden brown.
• In a medium sized pot add peeled potatoes and enough salted water
to cover them.
• Cook for about 20 minutes.
• Drain the potatoes and place in a mixing bowl, adding butter and
cream, whipping with a hand mixer until light and fluffy. |
| Method for Orange Butter Sauce |
• On medium heat, reduce wine, orange juice and shallot mixture
down to half.
• Add the heavy cream and cook for 2 -3 more minutes.
• Remove from heat and add butter one piece at a time, whisking
continuously until incorporated and sauce is smooth and satiny. |
| To Serve |
• Place potatoes in the middle of the plate with zucchini fanning out
around them.
• Top with halibut and drizzle sauce over. Enjoy! |
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