Almond Crusted Halibut with Coconut Lemon Butter Sauce
A decadent, delicious dish with just the right amount of crunch paired with a creamy coconut, lemon, butter sauce.
Servings: 6 servings
Calories: 436kcal
Ingredients
For the Almond Crusted Halibut:
- 4-5 to 8 oz. Halibut Fillets fresh or frozen
- 1-6 oz. can Coconut Toasted Almonds plain if not available
- 1/2-12 to 13 oz can Coconut Milk
- 1 c. Panko Crumbs
- Salt and Pepper
For the Sauce:
- 1/2-12 to 13 oz can Coconut Milk
- 1/2 c. Whipping Cream
- 1/2 c. Chicken Broth
- 1 tsp. minced shallots or onion if none available
- 1/4 tsp. minced Garlic.
- 1/4 c. chopped Cilantro
- 1/4 tsp. Salt
- Pepper to taste
- 4 tablespoons Butter
- Juice of 1/2-1 Lemon or ~ 1-2 Tbsp. Lemon Juice
Instructions
For the Halibut:
- Preheat oven to 400 degrees.
- Rinse halibut filets under faucet, and pat dry with paper towel.
- Pulse together almonds and panko crumbs.
- Salt and pepper halibut filets, then dip into 1/2 can coconut milk. (You can allow it to sit in coconut milk while prepping crust.)
- Then dredge in almond mixture, crust or dust to your desired coating.
- Place in buttered 9x13 inch baking dish, and bake for ~ 10-13 minutes. (Remember, it will continue to cook after removing.)
For the Sauce:
- Combine the remaining half can coconut milk, cream, and chicken broth and heat to low boil, turn down temperature.
- Add shallots, garlic, cilantro, salt, and pepper and allow to simmer 10-15 minutes, stirring frequently.
- Melt butter, and add butter and lemon juice to sauce.
- Plate almond crusted halibut and top with desired amount of sauce. Enjoy!
Notes
- Add amount of lemon to sauce for your taste.
- If desired, add a dash of old bay seasoning to sauce.
- If only crusting top of filet, baste sides with melted butter half way through cooking.
- For best success, try to use halibut filets of ~ equal thickness.
Nutrition
Calories: 436kcal | Carbohydrates: 24g | Protein: 25g | Fat: 28g | Sodium: 378mg | Fiber: 4g