-
-
My review
Almond-Crusted Halibut Crystal Symphony
Susan W.
"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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 613Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
- 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.
- 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.
Nutrition Facts
Share
Similar recipes
Reviews
Read all reviews 336430 Ratings
-
-
-
-
-
Most helpful positive review
10/25/2002
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
12/4/2003
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;...
Most helpful
Most positive
Least positive
Newest
10/25/2002
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...
7/4/2006
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...
2/15/2002
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...
7/13/2003
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...
12/4/2003
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;...
5/12/2005
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...
10/6/2002
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..
11/13/2003
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 ...
5/31/2002
This is the best recipe I have ever used. Tasted like a 5 star french resturaunt. A little time consuming but worth it. Excellent!!!!!!