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.
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.
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.
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.
Divide the curry base among wide bowl. Top with the halibut, crust side up. Garnish with basil.
- 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
- Halibut with Parsley Pesto and a Side of Pac Choi with Mirin and Soy (seattlefoodshed.wordpress.com)
- Pan-Seared Halibut with Spiced Lemon Confit, English Peas (ediblearia.com)
- Thai Curry Noodles with Kabocha Squash, Bok Choi and Prawns (seattlefoodshed.wordpress.com)