Yesterday, Jim celebrated his 81st birthday. We don’t eat out much anymore, but I wanted him to have a special dinner. That meant halibut.
I don’t know what halibut costs where you live, but here, it runs about $30 a pound. Calling for a no-fail recipe. A no-fail Paleo recipe.
I scoured the Internet looking for one that would work for us, and finally did what I do. Put four recipes together, adding and subtracting ingredients, threw in a few of my own touches, and came up with an almond-meal crusted fish that didn’t disappoint.
I added mashed cauliflower as the side. The fish came out moist and tender, and lemony with a touch of crunch from the almond meal. If only I could’ve figured out how to remove the skin before cooking …
- 2 halibut filets, not too thick
- 2-3 TBSP almond meal
- Zest of 1 lemon
- 1 tsp dry parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 TBSP olive oil
- 2 TBSP butter (thank goodness butter’s back) plus 1/2 tsp butter for sauce
- 1/3-1/2 cup low-sodium vegetable broth
- juice of 1-2 lemons depending on how much ‘sauce’ you want
Combine the almond meal, lemon zest, parsley, salt and pepper in a shallow bowl. Pat the halibut filets dry and dredge them in the almond meal mixture. Using a large frying pan, heat the oil and butter together until they bubble, then add the filets, making sure they aren’t touching.
How long you cook them on each side depends on the thickness of your filet. Mine were about an inch thick, and I cooked them 3 minutes per side. When the fish is opaque, remove the filets from the pan and keep warm. I put mine in the microwave–don’t turn it on–which seems to keep things warm without overcooking.
Add the lemon juice to the pan–watch out for splatter–and then the vegetable broth. Cook, stirring pretty much constantly, until reduced by half, then add the remaining tsp of butter. When it melts, plate your fish and veg, with the sauce poured over the plate. The sauce is a bit syrupy rather than thick.