- 4
Ingredients
- 4-1/2 oz. (1 cup) all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1-1/2 cups toasted slivered almonds, finely chopped
- 2 tsp. finely grated lemon zest
- 1 1- to 1-1/2-lb. skinless halibut fillet (preferably 1 inch thick), cut into 4 pieces and patted dry
- 1/2 cup plus 2 Tbs. extra-virgin olive oil
- 5 oz. (8 cups) mixed salad greens
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 medium shallot, minced
- 1 Tbs. chopped fresh tarragon leaves
Preparation
Step 1
Line up three medium bowls on the counter. Whisk the flour, 2 tsp. salt, and 1 tsp. pepper in the first; lightly beat the eggs in the second; and mix the almonds, lemon zest, and 1/2 tsp. salt in the third. Lightly season both sides of the fish with salt and pepper. Dredge each piece in the flour, then the egg, and then the almond mixture, pressing the nuts onto the fish so they adhere.
Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the fish and cook, flipping once, until browned on both sides and flaky throughout (cut into a piece to check), about 4 minutes per side.
Meanwhile, put the greens in a large bowl. In a small bowl, whisk the lemon juice, shallot, tarragon, 1/2 tsp. salt, and 1/4 tsp. pepper. Gradually whisk in the remaining 1/2 cup olive oil. Toss the greens with enough of the vinaigrette to lightly coat. Season to taste with salt.
I love this. The combination of the fish and the salad is sooo good. I will definitely make this again.
I wasn't thrilled. My almond crust began to burn almost immediately, even on lower heat. I don't know if there's a way around it (due to fat content in the nuts) other than baking it in the oven. Even so, I don't think it would be worth the prep time.
This was an excellent recipe and one that has been added to my collection.
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