Almond Crusted Halibut with Fresh Green Beans and Cherry Tomatoes

This dish is richly satisfying and packed with flavor! I’m a firm believer that your end result is only as good as the ingredients you start with, so no cutting corners. If you go with crisp, fresh vegetables and wild caught halibut, and you’re sure to create an unforgettable entrée.

  • 2-3 halibut filets, depending on size
  • 1/4 stick of Kerrygold butter
  • 1/3 cup lemon juice
  • 1/2 cup almonds, ground in a food processor
  • 1/2 cup grated parmesan cheese
  • 2 sprigs fresh tarragon
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh green beans
  • 3 cloves garlic, minced
  • Additional lemon wedges, for serving
  • Salt and pepper to taste
  1. Preheat your oven to 400 F.
  2. Boil a large pot of water for the green beans.
  3. In a sauté pan, melt the butter. Add the lemon juice, as well as a bit of salt and pepper.
  4. Strip one of the sprigs of tarragon of its leaves. Add them to your food processor with the almonds, and parmesan cheese. Pulse until the almonds are finely ground. Set aside.
  5. Brush the top of the halibut with the melted lemon butter. Reserve the remaining  lemon butter, and set aside in a bowl. Keep the pan that you used to melt the butter and lemon juice, as you will use it to sauté the cherry tomatoes.
  6. Generously cover the halibut with the almond mixture, patting it down with your hands as you go.
  7. Put the halibut in a greased baking dish, and bake for 10-12 minutes, or until almost cooked through. Turn on the broiler, and bake for an additional two minutes.
  8. While the halibut is cooking, add the green beans to the boiling water.
  9. Add the cherry tomatoes and garlic to the sauté pan.
  10. Remove the halibut from the oven when done.
  11. Quickly drain the green beans, and toss them in the butter and lemon juice mixture, along with the cherry tomatoes.
  12. Plate the vegetable mixture, and top with the halibut. Garnish with a lemon wedge, and serve.



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