Almond Halibut Fillets You Can Also Use Sole Or Perch Recipes

ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY

Steps:

• Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
• Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
• Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
• Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
• Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

ALMOND BAKED HALIBUT

Steps:

• Heat oven to 500 degrees F.
• Arrange fish in a shallow baking pan.
• Season with salt and pepper.
• Blend together lime juice, garlic and oil and brush over fish.
• Bake for 10 minutes; turn over, baste with juice.
• Lower oven temperature to 425 degrees F and bake 15 minutes longer or until fish flakes easily with a fork.
• Baste several times during cooking.
• Saute almonds in butter until golden brown.
• Serve fish with almonds sprinkled on top and garnished with lime wedges.

EASY HALIBUT FILLETS WITH HERB BUTTER

Steps:

• Make little aluminum foil trays sized to fit each fillet.
• Wipe the bottom of each tray with olive oil.
• Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
• Mix the butter with the chopped herbs throughly.
• Place 1 tablespoon of the butter on the halibut.
• Broil for 4 minutes.
• Carefully turn each fillet over, not spilling any of the melted herb butter.
• Broil for 4 more minutes.
• Remove and plate, pouring the melted sauce over each fillet.

GREEK BAKED OCEAN PERCH

Steps:

• In a skillet cook onion in oil over moderately low heat, stirring, until it is softened. Add garlic and cook, stirring, 1 minute.
• Add wine and boil the mixture until almost all the liquid is evaporated. Add the thyme, oregano and tomatoes with reserved liquid, bring mixture to a boil, and cook it over moderate heat, stirring occasionally, 5 minutes, or until it is thickened slightly.
• Spread half the sauce in the bottom of a gratin dish just large enough to hold the fish in one layer.
• Top it with the perch, skin sides down and spread remaining sauce over perch.
• Sprinkle olives and Feta evenly over the sauce and bake 15 to 20 minutes at 400 degrees F. or until fish just flakes when tested with a fork.

FRIED PERCH

Steps:

• Heat skillet fryer with hot oil.
• Mix flour, cornmeal, beer, salt pepper and seasonings until a batter consistency.
• Coat filets with batter.
• Deep fry til golden brown. Approx 3 minutes per side.