Almond-Crusted Halibut Crystal Symphony

Almond-Crusted Halibut Crystal Symphony

308

"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."
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Ingredients

45 m servings 613 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 45.6 g
  • 70%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 40.9 g
  • 82%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

308
  1. 394 Ratings

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Most helpful positive review

I love this receipe and play with it each time I make it. My suggestions: (1)Timing is everything so I have all sauce ingredients pre-measured in small dishs ready to go. (2) Use more heavy crea...

Most helpful critical review

Presentation is nicer than this actually tastes. Was very easy to make. Toughest part was spooning the almond mixture on top; and that wasn't a big deal at all. It took an hour and 10 minutes;...

I love this receipe and play with it each time I make it. My suggestions: (1)Timing is everything so I have all sauce ingredients pre-measured in small dishs ready to go. (2) Use more heavy crea...

I used fat free half and half because I had a little left in the fridge that I didn't want to go to waste. Delicious!!! Looking over the recipe I was a little intimidated, but it really was pret...

To be honest, I couldn't figure out what all the fuss was about when I read this recipe - it seemed pretty bland. Well, I made it tonight and my husband and I could not believe how incredible it...

Wow. YUMMY recipe! I'm glad I read the other reviews, simply to know to double the sauce and to have all the ingredients prepped (it helps, IMMENSELY). I also changed the recipe a tad to make...

Incredible! As per other's advice, I used Tilapia instead of Halibut ($6.99 per pound versus $16.99 per pound for the Halibut)and saved a bunch without sacraficing any taste. Watch out - the sa...

Presentation is nicer than this actually tastes. Was very easy to make. Toughest part was spooning the almond mixture on top; and that wasn't a big deal at all. It took an hour and 10 minutes;...

FIVE STAR RECIPE, IT DID NOT TAKE THAT LONG TO PREPARE EITHER, I THINK THE KEY IS TO HAVE ALL OF THE INGREDINENTS READY TO GO, BEFORE YOU START COOKING. MY HUSBAND AND I LOVED THIS..

Fantastic flavors. To lighten the sauce I added only 4 tbls of butter. Next time I will add less shallots (maybe 1 tbls) to help lighten the onion flavor since using less butter made the flavor ...

This is the best recipe I have ever used. Tasted like a 5 star french resturaunt. A little time consuming but worth it. Excellent!!!!!!