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!
Servings: 2
Ingredients
- 4 ounce (113 g) Marcona almonds roughly crushed/chopped
- 1 ½ tablespoon kosher salt
- ½ cup (118 ml) buttermilk
- 1 large egg
- 1 pound (454 g) halibut
For the pumpkin sweet potato puree
- 2 medium sweet potatoes cubed
- 4 tablespoons pumpkin puree not pumpkin pie filling
- 2 tablespoons (28 g) unsalted butter melted
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat oven to 425 °F (218 °C) 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.2 medium sweet potatoes, 4 tablespoons pumpkin puree, 2 tablespoons unsalted butter, 1/8 teaspoon ground cinnamon
- In the bowl of a food processor, add the Marcona almonds (or sliced almonds) and lightly pulse until they're crushed into smaller pieces. Pour all the almonds into a shallow dish and add the salt and whisk to distribute and incorporate together.4 ounce Marcona almonds, 1 1/2 tablespoon kosher salt
- 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.1/2 cup buttermilk, 1 large egg, 1 pound halibut
- 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
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
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