HERB CRUSTED HALIBUT
Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.
Provided by Duncan
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
- Rinse halibut fillets and pat dry with a paper towel.
- Place halibut fillets onto the prepared baking sheet.
- Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
- Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g
CURRY-CRUSTED FISH
Give your fish a spicy crunch and pep up you midweek meals
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 12m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the bread into the bowl of a food processor and whizz until you have rough crumbs. Add the curry paste and whizz again until the crumbs are fairly fine and evenly coated in the curry paste.
- Put the fish fillets onto a baking sheet or tray, season on both sides, then grate the zest of half the lime on top. Gently press the curry paste crumbs on top of the fish, then bake until the fish is cooked through and the topping crisp and golden, about 7 mins.
Nutrition Facts : Calories 178 calories, Fat 2 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Protein 29 grams protein, Sodium 0.64 milligram of sodium
ALMOND-CRUSTED TILAPIA
Steps:
- Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
- Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
- Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 9 g, Cholesterol 148.7 mg, Fat 22.4 g, Fiber 1.9 g, Protein 46.9 g, SaturatedFat 10.2 g, Sodium 591.4 mg, Sugar 0.6 g
HERB-CRUSTED HADDOCK
If you use unsmoked fish with this recipe, it's a great source of Omega-3
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
- In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.87 milligram of sodium
HERB CRUSTED FISH FILLETS
From April 2007 edition of Australian Super Food Ideas. Suggested you serve with oven-baked fries, lemon wedges and baby spinach. I used red snapper fillets (skin off) and served with mashed potatoe and steamed vegetables. The original recipe said 4 serves but the 700 grams of red snapper fillets I had could have served 5 to 6 with sides.
Provided by ImPat
Categories High Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place pine nuts, oats and herbs in a food processor, process until finely chopped, add breadcrumbs and process to combine.
- Transfer some of the breadcrumb mixture to a shallow plate.
- Place flour and eggs in separate shallow bowls.
- Preheat oven to 180 degree celsius.
- Coat fish in flour, dip in egg, then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure (top up breadcrumbs as required).
- Pour enough oil to cover the base of a large non-stick frying pan, heat over medium heat until hot.
- Cook fish for about 3 minutes each side (in batches if necessary - don't over crowd frypan) or until golden.
- Transfer to a wire rack over a baking tray.
- Place in oven and cook for 10 minutes or until fish is cooked through.
- Keep checking the fish, cooking time will vary depending on the thickness of the fillets.
Nutrition Facts : Calories 390, Fat 10.1, SaturatedFat 1.6, Cholesterol 130.8, Sodium 388.3, Carbohydrate 35.3, Fiber 2.8, Sugar 2.7, Protein 38
FILLETS WITH CURRY, HERB & ALMOND CRUST
Steps:
- Prepare the fish: Process bread crumbs, nuts and thyme in a food processor until fine. Rinse fish and pat dry. Sprinkle with the 1 tsp. curry powder. Press nut mixture to the attractive side of fish to adhear. Let fish rest in the fridge for 20 minutes to 2 hours. Prepare the Sauce: Cook the curry powder in butter for about 2 minutes or until the curry starts to smell fragrant. Whisk in broth and boil until reduces by half (5 minutes or so). Add the cream and simmer to your desired consistency. Stir in cilantro simmering for 1 minute or so and season with salt, pepper, and lemon juice to taste. Bake and serve: Preheat oven to 450degrees and carfully transfer fillets to a oiled baking sheet. bake the fillets for about 6 minutes or until done. Transfer them to shallow dish and spoon sauce around the fish (not on top - it gets soggy). Sprinkle with any remaining chopped herbs.
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ALMOND CRUSTED FISH - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
5/5 (30)Total Time 20 minsCategory Main DishCalories 273 per serving
- Dip each fillet, one at a time into flour, then egg mixture and then into panko mixture. Press panko mixture into fish fillets. Place fillets on single layer on a plate.
ALMOND CRUSTED FISH WITH HERBS - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 1Category EntreeCuisine Middle EasternTotal Time 30 mins
- Heat one tablespoon of olive oil in a skillet. Sauté the garlic just couple minutes, making sure not to brown, add the herbs and sauté few minutes until they wilt.
- Add the ground almonds, 1¾ tablespoons barberries, lemon juice, red pepper flakes, coriander powder, remaining salt and stir the mixture.
- Preheat the oven to 400ºF. Lay the fish fillet on a parchment paper lined baking sheet. Dot the almond herb mixture all over the fillet and evenly spread it. Sprinkle the remaining oil and 3/4 tablespoon saffron water.
ALMOND-CRUSTED HALIBUT WITH VEGETABLE CURRY RECIPE
From bonappetit.com
3.6/5 (48)Estimated Reading Time 2 minsServings 4
- Heat oil in a medium pot over medium-low heat. Add carrots, celery, onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are fragrant and softened, 10–15 minutes.
- Increase heat to medium-high; add curry paste. Cook, stirring continuously, until paste begins to caramelize, 2–3 minutes. Add carrot juice; increase heat to high. Bring to a boil; reduce heat to medium-low. Simmer until juice is reduced by half, 15–20 minutes.
- Strain curry through a sieve into a large bowl; discard solids in sieve. Return to same pot; add coconut milk and mixed vegetables. Cook over medium-high heat, stirring occasionally, until vegetables are tender, 8–10 minutes. Season with salt and pepper.
- Preheat oven to 350°. Grind almonds in a food processor until largest pieces are 1/8" (do not grind to a paste). Transfer to a wide shallow bowl. Season both sides of each fillet with salt. Whisk egg white in another wide shallow bowl until just frothy. Dip top of each fillet in egg white, then into almonds, pressing to adhere. Transfer to a plate, crust side up.
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