Hi there pals and completely happy, completely happy Wednesday!
Apologies for not posting on Monday! I had three auditions, and had a fully slammed schedule!
Tonight, I’m going to share with you an unimaginable recipe that’s far and away, the very best meal I’ve ever made. Palms down, bar none.
My Basil Almond Crusted Halibut. Holy cow, it’s sensational.
Thick and flakey halibut, crusted with a buttery, toasty and herbaceous topping that’s the good mixture of salty, savory goodness! It takes this meal positively over the moon!
And it’s really easy!
PLUS! It’s gluten free, paleo, keto AND Particular Carbohydrate Food plan pleasant!
Right here’s What You Want: (Serves 2)
1 lb halibut, lower into two filets
EVOO
Crust:
1/2 cup almond flour
5 basil leaves, chopped
2 garlic cloves, minced
1 tsp dried Italian seasoning (ie: basil, oregano, parsley, thyme and many others.)
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp dried garlic
1 tsp granulated onion flakes
Pinch purple pepper flakes
Lemon Sauce:
3 Tbsp good EVOO (ie: ending olive oil)
Juice of 1/2 lemon
1/8 tsp dijon mustard
Asparagus
Wild Rice or Cauliflower Rice
Instruments:
Mixing Bowl
Garlic Rocker
Milk Frother
Measuring Spoons
Nonstick tin foil
Baking Sheet
Good chef’s knife
Instructions:
Preheat oven to 400 levels.
In a small bowl, combine collectively your crust components.
Take every of your halibut filets (at room temperature) and place them on a nonstick tinfoil-lined baking sheet. Drizzle the highest of every filet with olive oil. Then, press/mound 1/2 of the crust combination onto the highest of every filet. Actually pile it on prime of there, and use your fingers to mould it collectively.
Bake for 13-Quarter-hour, till the interior temperature reaches 145 levels.
In the meantime, make your lemon sauce. Mix your olive oil, lemon and dijon mustard in a small mixing bowl or Pyrex measuring cup. Mix with a milk frother. (You may also whisk with elbow grease, however you’ll not obtain the identical clean, vibrant yellow colour that comes with a milk frother.)
To serve, drizzle every filet liberally with the lemon/olive oil sauce. Serve alongside roasted asparagus and wild or cauliflower rice.
OH my gosh, this was so completely phenomenal!!!! I’m obsessed with this crust. It actually tastes like a fried, tacky piece of goodness, — which is an anomaly, as a result of it’s neither fried, nor comprise dairy!!
However it was so phenomenal! It was herby from the basil and had a deep savory observe from the contemporary and dried garlic. However the kicker was that the almond flour turned all toasty and nutty within the oven! And WOW – it was divine!
However then the lemon/olive oil sauce was OUT OF THIS WORLD! I’m going to do a complete separate submit on this, but when there’s one factor you’re taking from this submit, it’s the sauce. It’s so quick and straightforward: make it each time you make fish. Interval!
So there you may have it!
Get pleasure from! That is making me hungry!! Time to make dinner! 🙂