This Almond Crusted Halibut with Lemon Dill Cream Sauce is simple, easy to make, & elegant. A great way to serve halibut... and low carb, too!
As I’d mentioned in an earlier post, one of the lifestyle changes we’ve adopted over the past year as been joining a CSF - Community Supported Fishery.
We’d been seeing too many noses in the grocery store we normally bought fish from, and had drastically altered our grocery habits. The CSF - Skipper Otto - seemed a great way to continue to have good quality fish, without the risk.
It’s been great! We’ve had some of the best tuna we’ve ever had in our lives, cod cheeks... it’s been fun to see what comes up in the offerings!
Last time around, we splurged on a piece of halibut... and then I spent a few months twiddling my thumbs over what I wanted to do with it!
I’d had a surprisingly good cashew crusted halibut steak many years ago in Minnesota, so cashew crusting was high on my list.
The other option was to go with a simple and elegant lemon dill sauce... which I saw as being more of an almond crust accompaniment.
This past weekend, I finally decided: BOTH.
I’m posting both recipes today: Cashew Crusted Halibut with Mango Salsa and Coconut Rice, and this one: Almond Crusted Halibut with Lemon Dill Sauce.
This recipe comes together quickly and easily. It’s elegant, hearty, and inherently gluten-free!
About the Crust...
The “crust” is less crust, and more just a coating for texture and flavour.
I like the flavour of the almond flour - and the seasonings added - as-is, though it doesn’t crisp up as much as other coatings do.
If you’d like a bit more crunch, here are a couple variations you can do:
1. Cut the flour with some panko, sesame seeds, and/or freshly grated parmesan cheese.
All of these options work well with the flavours in the dish, they’ll just dilute the almond flavour a bit.
2. Pan sear the fish before baking.
As I was making 2 dishes and already making a huge mess in the kitchen, I chose to skip a pan sear. If I was just doing a single version of a halibut recipe, I’d probably go ahead and add the sear in.
Whether you tinker with the crust, sear the fish or not... this is a spectacular dish, especially when topped off with the lemon dill sauce.
Enjoy!
How to Make Almond Crusted Halibut with Lemon Dill Sauce
Preheat oven to 350 F, Line a small baking sheet with parchment paper.
Almond Crusted Halibut
Mix together almond flour, garlic powder, onion powder, salt. Set aside.
If Halibut is in one piece, cut into 2 steaks. Ideally you’ll want them to be 1" or more in thickness.
Pat halibut pieces dry with some paper towel, season salt and pepper.
Brush all sides of halibut pieces lightly with mayo, then roll in almond mixture.
Place crusted halibut on prepared baking pan. Set aside while you start the sauce:
Lemon Dill Sauce
In a small saucepan, melt about 1 tablespoon butter. Add shallot and garlic, cook for two minutes, or until softened and aromatic.
Whisk in remaining butter and Dijon mustard until well incorporated.
Slowly add white wine, whisking as you go. Bring mixture to a simmer, simmer for 2 minutes.
Add dill, lemon zest, and heavy cream, whisking until smooth. Bring mixture back up to a simmer.
As the sauce starts to simmer, place halibut in the oven, set the timer for 15 minutes (18 minutes if the fish is more than 1.5" thick)
Continue simmering the sauce as the fish cooks, stirring frequently as it reduces in volume.
The finished sauce
Once the fish is done cooking - it’ll flake easily - Place the fish on your serving plates, top with sauce.
Serve immediately.
About The Asparagus
If you’re serving asparagus with this, start the water heating when the fish goes in the oven. Put the asparagus in the simmering water when there’s 2 minutes left on the timer.
More Fish & Seafood Recipes
Fan of fish and seafood recipes? Here are a few more for you!
Ahi Tuna Crudo
Basic Seafood Risotto
Cashew Crusted Halibut with Mango Salsa and Coconut Rice
Crab Rangoon Pizza
Jambalaya
Gluten Free Fish & Chips
Marie's Low Country Boil
Pepper Crusted Tuna with Wasabi Cream Sauce
Phyllo Crab Triangles
Salmon Crudo
Seafood Mousse
Smoked Salmon Pizza
Tuna Mango Poke
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Almond Cashew Crusted Halibut With Lemon-Dill Cream Sauce
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
Halibut:
- ⅔ cup Almond flour
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ¼ teaspoon Pepper
- ¼ teaspoon Salt
- 12-16 oz Fresh Halibut
- Salt and Pepper
- Mayonnaise
Lemon Dill Sauce
- ¼ cup Butter divided
- ½ Small shallot pressed or finely minced
- 3 Garlic cloves pressed or minced
- 1 teaspoon Dijon mustard
- ⅓ cup Dry white wine
- ¼ cup Finely chopped fresh dill
- Zest of 1 lemon
- ⅔ cup Heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 350 F, Line a small baking sheet with parchment paper.
- Mix together almond flour, garlic powder, onion powder, salt. Set aside.
- If Halibut is in one piece, cut into 2 steaks. Ideally you’ll want them to be 1" or more in thickness.
- Pat halibut pieces dry with some paper towel, season salt and pepper.
- Brush all sides of halibut pieces lightly with mayo, then roll in almond mixture.
- Place crusted halibut on prepared baking pan. Set aside while you start the sauce:
Lemon Dill Sauce
- In a small saucepan, melt about 1 tablespoon butter. Add shallot and garlic, cook for two minutes, or until softened and aromatic.
- Whisk in remaining butter and dijon mustard until well incorporated.
- Slowly add white wine, whisking as you go. Bring mixture to a simmer, simmer for 2 minutes.
- Add dill, lemon zest, and heavy cream, whisking until smooth.
- Bring mixture back up to a simmer.
- As the sauce starts to simmer, place halibut in the oven, set the timer for 15 minutes (18 minutes if the fish is more than 1.5" thick)
- Continue simmering the sauce as the fish cooks, stirring frequently as it reduces in volume.
- Once the fish is done cooking - it’ll flake easily - Place the fish on your serving plates, top with sauce.
- Serve immediately.
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