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Almond-Crusted Halibut Crystal Symphony

SUBMITTED BY: Susan W.  PHOTO BY: Allrecipes 

"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."
RECIPE RATING:
This recipe has been rated 300 times with an average star rating of 4.7
Read Reviews (246)
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/3 cup dry white wine
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/3 cup heavy cream
  • 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
  • 3 tablespoons chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • salt and pepper to taste
  • 6 (6 ounce) fillets halibut
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1/4 cup fresh bread crumbs
  • 2/3 cup minced blanched almonds
  • 1 tablespoon unsalted butter, melted
  • 1 egg, lightly beaten

DIRECTIONS

  1. 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.
  2. 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.
  3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
  4. 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.
  5. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on feb. 11, 2004 by GUYCHEF 
I love this receipe and play with it each time I make it. My suggestions: (1)Timing is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on jul. 4, 2006 by monstroxity 
I used fat free half and half because I had a little left in the fridge that I didn't want to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on oct. 21, 2003 by BDEGER 
To be honest, I couldn't figure out what all the fuss was about when I read this recipe - it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on nov. 15, 2003 by SHAYESMOM 
Wow. YUMMY recipe! I'm glad I read the other reviews, simply to know to double the sauce and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed on jan. 7, 2004 by somethingdifferentagain?! 
Presentation is nicer than this actually tastes. Was very easy to make. Toughest part was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on may 12, 2005 by LWYANCEY 
Incredible! As per other's advice, I used Tilapia instead of Halibut ($6.99 per pound versus... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on may 19, 2003 by JL8MP31 
This was a delicious recipe. My mom,who normally frowns at whine sauces, loved the sauce and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on jan. 7, 2004 by KATIEVIVIAN 
Fantastic flavors. To lighten the sauce I added only 4 tbls of butter. Next time I will add... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on oct. 3, 2003 by AGENTROCKWELL 
FIVE STAR RECIPE, IT DID NOT TAKE THAT LONG TO PREPARE EITHER, I THINK THE KEY IS TO HAVE ALL... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on feb. 12, 2003 by JOPFEUFFER 
This is the best recipe I have ever used. Tasted like a 5 star french resturaunt. A little... MORE

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Nutritional Information
Almond-Crusted Halibut Crystal Symphony

Servings Per Recipe: 6

Amount Per Serving

Calories: 613

  • Total Fat: 45.6g
  • Cholesterol: 168mg
  • Sodium: 149mg
  • Total Carbs: 8.1g
  •     Dietary Fiber: 2g
  • Protein: 40.9g

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