Bertolli

Orange County Seafood Recipe List

Yves Bistro

5753-A E. Santa Ana Canyon Rd., Anaheim, CA 92807
714-637-3733

Almond Crusted Halibut with an Amaretto Beurre Blanc

2 Servings

Ingredients Fish

2 7 oz pieces of fresh Alaskan halibut
1 T flour
eggwash
1/3 C sliced almonds
2 T olive oil
1 T butter
1/2 lemon
to taste salt and pepper

Ingredients Sauce

1 t finely minced shallots
4 T white wine
1 T Amaretto
3 T butter
1/2 lemon
to taste salt

Method Fish

  • Season the fish with salt, pepper, and lemon juice.
  • Dust one side with flour, and then dip the floured side into egg wash.
  • Spread the almonds on a plate and press the wet side of the fish onto the almond slices.
  • Heat the oil in a pan under medium heat. When the oil becomes hot, lower the flame to low and add the butter.
  • After the butter begins to brown, gently lay the halibut face down and cook until the almonds become a golden brown.
  • Turn the halibut over and finish cooking the halibut until done.
  • For thicker pieces of halibut, you may finish cooking the fish in a 400 degree oven rather than on the stove top.

    Method Sauce

  • For the sauce, place the shallots and wine in a small sauce pot.
  • Under a low flame, reduce the wine by half, and then add the amaretto.
  • Reduce the liquid until about 1 tablespoon remains.
  • Add the butter a little at a time and constantly stir until the butter melts. You may need to add or reduce the amount of butter to adjust the consistency of the sauce.
  • Finish the sauce by squeezing the juice of half a lemon into the sauce.
  • Add salt to taste and immediately remove the sauce from the pot into a cool container.
  • Allow the sauce to sit at room temperature before serving.

    To Serve

  • Serve with rice and vegetables of your choice. Asparagus sautéed in garlic butter works well.
  • Spoon 1 to 2 tablespoons of the sauce over the fish and garnish with fresh herbs.

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