Entree: United States – Pacific Northwest – Almond-Crusted Halibut with Brown Butter and Capers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 9 min

Total 25 min

Ingredients

- 4 halibut steaks, approx. 6 oz (170 g) each
- 1/2 cup (60 g) all-purpose flour
- 1 large egg, beaten
- 3/4 cup (75 g) sliced almonds
- 1/2 cup (60 g) panko breadcrumbs (optional for extra crunch)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil, divided
- 6 tbsp (84 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) capers, drained
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In three shallow dishes, place flour seasoned with 1/2 tsp (2.5 ml) salt and pepper; beaten egg; and a mixture of sliced almonds and panko (if using) combined with remaining 1/2 tsp (2.5 ml) salt.
2. Pat halibut steaks dry and dredge first in flour, shaking off excess, then dip in egg, then press into almond mixture to coat evenly.
3. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. When hot, add halibut and cook 3–4 minutes per side until crust is golden and fish is cooked through; transfer to a warm plate.
4. Remove any excess fond from the pan, add remaining 1 tbsp (15 ml) olive oil and 6 tbsp (90 ml) butter, and cook over medium heat until butter foams and turns golden brown with a nutty aroma (watch closely to avoid burning).
5. Stir in lemon juice and capers, scraping up any browned bits, then remove from heat.
6. Spoon brown butter and caper sauce over the almond-crusted halibut, sprinkle with chopped parsley, and serve with lemon wedges.

1. In three shallow dishes, place flour seasoned with 1/2 tsp salt and pepper; beaten egg; and a mixture of sliced almonds and panko (if using) combined with remaining 1/2 tsp salt.
2. Pat halibut steaks dry and dredge first in flour, shaking off excess, then dip in egg, then press into almond mixture to coat evenly.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. When hot, add halibut and cook 3–4 minutes per side until crust is golden and fish is cooked through; transfer to a warm plate.
4. Remove any excess fond from the pan, add remaining 1 tbsp olive oil and 6 tbsp butter, and cook over medium heat until butter foams and turns golden brown with a nutty aroma (watch closely to avoid burning).
5. Stir in lemon juice and capers, scraping up any browned bits, then remove from heat.
6. Spoon brown butter and caper sauce over the almond-crusted halibut, sprinkle with chopped parsley, and serve with lemon wedges.