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
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
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.