Almond Crusted Halibut with Blood Orange Sauce

 Well friends, I think I need a weekend to recover from my weekend.

What I thought be a delightfully dull weekend turned into one super fun party with lots of appearances by different friends and lots of good food and drinks.

And now I’m fighting just to keep my eyes open.

But I didn’t to go to bed with out sharing this show stopper.

If you are looking for something that is light and tangy and stunning, this fish dish is for you.

You will need…

For the Fish:

4 halibut filets, about 6 ounces each

½ cup roasted and salted almonds

2 tablespoons olive oil

Salt and pepper to taste

For the Sauce:

1 cup blood orange juice (6 to 8 oranges depending on how juicy) plus 1 extra blood orange, segmented

1 tablespoon olive oil

1 shallot, finely chopped

1 garlic clove, finely chopped

¼ cup red wine vinegar

¼ cup heavy cream

4 tablespoons butter

Salt and pepper to taste

Optional:

Micro greens

Cheesy Mashed Cauliflower

 

Start by pouring your blood orange juice into a small sauce pan simmer over medium heat until it has reduced to about ¼ cup.

While the juice is reducing, place the almonds in a food processor and blend until the almonds are very fine.

Then in a medium sauté pan, combine the olive oil, shallots and garlic and cook over medium heat until the shallots are translucent.

Add in the vinegar and reduce the liquid by about half.

Season with salt and pepper and stir in the cream.

Lower the heat to low and whisk in the butter, one tablespoon butter at a time until it is completely combined.

Heat over low heat just until the sauce has thickened to the desired thickness.

While the sauce is thickening, heat the 2 tablespoons olive oil in a large skillet over medium high heat.

Pat the fish dry and season it well with salt and pepper. Dunk one side of the fish into the finely chopped almonds and ad it to the hot oil almond side down.

Sear the fish about 4 minutes a side, just until the fish is cooked through, flipping once.

Serve the fish hot over a bed of the cheesy cauliflower, topped with a couple of orange segments, some micro greens and drizzled with the sauce.

Love and Beer Floats

Angela 

Almond Crusted Halibut with Blood Orange Sauce

For the Fish:

4 halibut filets, about 6 ounces each

½ cup roasted and salted almonds

2 tablespoons olive oil

Salt and pepper to taste

For the Sauce:

1 cup blood orange juice (6 to 8 oranges depending on how juicy) plus 1 extra blood orange, segmented

1 tablespoon olive oil

1 shallot, finely chopped

1 garlic clove, finely chopped

¼ cup red wine vinegar

¼ cup heavy cream

4 tablespoons butter

Salt and pepper to taste

Optional:

Micro greens

Cheesy Mashed Cauliflower

Start by pouring your blood orange juice into a small sauce pan simmer over medium heat until it has reduced to about ¼ cup.

While the juice is reducing, place the almonds in a food processor and blend until the almonds are very fine.

Then in a medium sauté pan, combine the olive oil, shallots and garlic and cook over medium heat until the shallots are translucent.

Add in the vinegar and reduce the liquid by about half.

Season with salt and pepper and stir in the cream.

Lower the heat to low and whisk in the butter, one tablespoon butter at a time until it is completely combined.

Heat over low heat just until the sauce has thickened to the desired thickness.

While the sauce is thickening, heat the 2 tablespoons olive oil in a large skillet over medium high heat.

Pat the fish dry and season it well with salt and pepper. Dunk one side of the fish into the finely chopped almonds and ad it to the hot oil almond side down.

Sear the fish about 4 minutes a side, just until the fish is cooked through, flipping once.

Serve the fish hot over a bed of the cheesy cauliflower, topped with a couple of orange segments, some micro greens and drizzled with the sauce.