• 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.