Baked Almond Crusted Halibut

This baked almond-crusted halibut with sweet potato puree is pure decadence at the dinner table. Flaky halibut is crusted with toasted Marcona almonds and nestled on top of a silky pumpkin sweet potato puree. You’ll be licking your plates and asking for seconds!

The Best Baked Halibut Recipe

I went on a mission for fresh halibut the other day. It’s nearly impossible to find when it’s out of season though, so I settled on frozen. I knew I’d have to get creative! I love almond-crusted anything when it comes to fish. That’s what inspired this amazing recipe for baked halibut crusted with almonds plated over spiced sweet potato puree.

I gave the halibut fillets a generous coating of crushed almonds. I then pureed sweet potatoes, pumpkin puree, and cinnamon together to create this incredibly silky puree to serve underneath. Seriously, it was SO good and the flavors married perfectly. If you’re looking for a perfect fall dinner idea to make when you entertain, I can’t recommend this baked halibut enough!

That being said, I’m sure cod (and just about any fish fillet) would also work wonderfully for this recipe.

On a somewhat-unrelated note: Last week, I was in a communications training class. At one point during the class, we were to take a personality style test. There was no wrong or right answers, it was purely to see what kind of work personality style you are. Not shocking or surprising at all, my personality style was competitive. I love challenges and getting my creative juices flowing! That’s what was so exciting about putting together this baked almond-crusted halibut. The flavor came out perfect, just as delicious as it would have come out with fresh fish!

Baked Almond Crusted Halibut

This baked almond-crusted halibut is crusted with almonds and nestled over a silky and spiced pumpkin sweet potato puree. An easy fish dinner that's pure decadence!

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 2

Author: Julie Chiou

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Ingredients 

½1x2x3x

US CustomaryMetric

• ▢ 1 pound halibut, or cod filets (you'll need two filets so 1/2 pound each)
• ▢ 4 ounce Marcona almonds, roughly crushed/chopped
• ▢ ½ cup buttermilk
• ▢ 1 large egg
• ▢ 1 ½ tablespoon McCormick Mediterranean Sea Salt

For the pumpkin sweet potato puree

• ▢ 2 medium sweet potatoes, cubed
• ▢ 4 tablespoon pumpkin puree, not pumpkin pie filling
• ▢ 2 tablespoon unsalted butter, melted
• ▢ ⅛ teaspoon McCormick Saigon Cinnamon

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Equipment

• Large rimmed baking sheet

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Instructions

• Preheat oven to 425 °F and line a baking sheet with aluminum foil. Lightly grease the bottom. Set aside.
• Bring a large pot of water to a boil and add the sweet potatoes to the pot. Cook until the sweet potatoes are fork-tender, drain, and add into the jar of a blender. Add the pumpkin puree, butter, and cinnamon. Remove the center plastic cover of the blender lid and place a kitchen towel over it to let steam escape. While holding the lid and kitchen towel down, puree the mixture until completely smooth. If the mixture gets stuck, you can add a bit of water to it; starting with 1 tbsp. Set aside.
• In the bowl of a food processor, add the Marcona almonds (or Diamond sliced almonds) and lightly pulse until they’re crushed into smaller pieces. Pour all the almonds into a shallow dish and add the Mediterranean sea salt and whisk to distribute and incorporate together.
• In another shallow dish, whisk together buttermilk and egg. Place the top of the halibut or cod filets in buttermilk mixture and let it sit for 15 seconds. Gently transfer the buttermilk-coated side of the filet to the almond-sea salt mixture. Gently press down on the filet to adhere the almonds and sea salt.
• Gently transfer the filet to the prepared baking sheet, almond-crusted side up. Repeat with the other filet.
• Bake fish for 20 minutes (this will heavily depend on how thick your filets are), or until the top of the crust is golden brown. You might need to put it under the broiler for 3 minutes to deepen the color, if desired.
• To plate, add a large spoonful of pumpkin sweet potato puree to the bottom of a plate then place the halibut on top.
• Serve immediately.
• The pumpkin sweet potato puree can be kept in an airtight container in the refrigerator for up to three weeks. You may find a variety of other uses for this puree, such as using it with steak or using this as a substitute for mayo on a sandwich.

NUTRITION FACTS

Calories: 908 kcal | Carbohydrates: 63 g | Protein: 63 g | Fat: 47 g | Saturated Fat: 12 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 23 g | Trans Fat: 0.5 g | Cholesterol: 230 mg | Sodium: 376 mg | Potassium: 2340 mg | Fiber: 15 g | Sugar: 16 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Entree, Seafood

Cuisine: American

Keyword: baked halibut recipe, best halibut recipes, fish dinner

This post was sponsored by McCormick Gourmet. I was compensated for my time. All opinions are 100% my own.