Almond-Crusted Halibut in Vegetable Curry


We’d never pan-fried halibut with an almond crust before. This gluten-free Bon Appetit recipe taught us a unique twist on breading, and we’ll be using this technique again. Also, the curry-carrot juice base makes a memorably delicious foundation for the fish.

Almond-Crusted Halibut with Vegetable Curry
Almond-Crusted Halibut with Vegetable Curry

Make the curry base Heat 2 T olive oil in a medium pot over medium-low heat. Add 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped onion, 1/4 cup peeled, chopped ginger, and 4 large chopped garlic cloves. Cook until the vegetables are soft – 10 to 15 minutes.

Turn the heat up to medium-high and add 3 T Thai yellow curry paste. Cook, stirring constantly, until the paste starts to caramelize – 2 to 3 minutes. Then add 4 cups carrot juice and turn the heat up to high. Simmer until the juice is reduced by half – 15 to 20 minutes.

Curry and Carrot Sauce
Curry and Carrot Sauce

Strain the curry thru a sieve into a large bowl and discard the solids. Return the broth to the same pot and add 1 cup canned, unsweetened coconut milk and 3 cups of chopped, mixed vegetables (we used bell peppers and yellow squash). Cook over medium-high heat until the vegetables are tender – 8 to 10 minutes – stirring occasionally. Season with salt and pepper.

Halibut Dipping Station Creation Preheat the oven to 350. In a food processor, grind 1/2 cup of slivered almonds until they’re 1/8″ pieces (don’t make almond butter!) Put them in a wide, shallow bowl. Season both sides of 4 4-oz halibut fillets with salt. Whisk a large egg white in another wide, shallow bowl until it’s just frothy.

Dip a filet in egg white, then in almonds (pressing so they almonds stick), and put the fish on a plate, nut-side up.

Halibut Dipping Station
Halibut Dipping Station

Heat 2 T olive oil in an ovenproof skillet over medium-high heat. Place the fish, nut side down, in the pan. Cook until the nuts are golden – 3 to 4 minutes. Turn the fillets over and transfer the skillet to the oven. Bake until the fish is just opaque in the center, about 4 to 5 minutes.

Pan Fry the Nutty Halibut
Pan Fry the Nutty Halibut

Divide the curry base among wide bowl. Top with the halibut, crust side up. Garnish with basil.

Almond-Crusted Halibut with Vegetable Curry
Almond-Crusted Halibut with Vegetable Curry

Ingredients

  • 2 T olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/4 cup chopped peeled ginger
  • 4 large chopped garlic cloves
  • 3 T Thai yellow curry paste
  • 4 cups carrot juice
  • 1 cup canned, unsweetened coconut milk
  • 3 cups 1″ pieces mixed vegetables (we used red bell peppers and squash)
  • 1/4 cup slivered almonds
  • 4 4-oz skinless Pacific halibut fillets
  • 1 large egg white
  • 2 T olive oil
  • Fresh basil leaves

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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