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A large piece of almond crusted halibut is on a white plate. A yellow cream sauce with flecks of green - lemon dill cream sauce - has been poured over the fish, and there are asparagus spears on the side.
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5 from 1 vote

Almond Cashew Crusted Halibut With Lemon-Dill Cream Sauce

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Seafood
Servings: 2 People
Calories: 894kcal
Author: Marie Porter


Baking Sheet
Parchment Paper



  • 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
  • cup Dry white wine
  • ¼ cup Finely chopped fresh dill
  • Zest of 1 lemon
  • cup Heavy cream
  • Salt and pepper to taste


  • 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.


Note: 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.
Additionally,nutritional info is calculated based on ALL ingredients, but you won't use all of the cashew flour mix or sauce.


Calories: 894kcal | Carbohydrates: 15g | Protein: 42g | Fat: 73g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 675mg | Potassium: 931mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2446IU | Vitamin C: 7mg | Calcium: 179mg | Iron: 2mg