I love Spring. I love the light and airy recipes that come along with spring. I love the seasonal vegetables and the freshly-caught wild halibut that start appearing at my local grocery store. Today, I picked up a couple of those fresh halibut fillets to prepare an almond-crusted halibut with lemon garlic butter.
First things first. Don't be fooled by it's professional and aesthetic appearance. This fish is easy to make. Which is why I obviously chose to make it on a good old Wednesday. But in hindsight, I should have saved this to make on the weekend when I have guests over because it would literally blow them away. Plus, I would spend way less time in the kitchen. Halibut only takes a record-breaking 10 minutes to cook.
So the halibut takes 10 minutes to cook, but what about the prep? Well, the only prep involved is the making of the butter and the almond topping. These 2 ingredients are crucial to this recipe.
Lemon Garlic Butter
The lemon garlic butter brings so much flavour and life to the halibut. And guess what? It only takes about 5 minutes to make. I make it in the time that I am waiting for my oven to preheat. I suggest making an even larger batch of this stuff because this lemon garlic butter is versatile. It can be spread over all your favourite meats and/or served alongside them this entire summer barbecue season. Try it with steak, lamb chops, salmon or chicken breast.
So go ahead, double or triple this part of the recipe and store the extra butter in your fridge for another day.
The almond topping is the icing on cake. It keeps the fish juicy and moist inside and seals in the delicious buttery, lemony and garlicky juices that are seeping out.
All this talk means one thing: almond-crusted halibut with lemon garlic butter will be appearing on my dinner table regularly this season.
How to Make the Best Almond-Crusted Halibut
The Secret to Making the Best Halibut
This part is so important that it gets a heading all on its own. The 10-minute cooking time is the secret to producing the best and flakiest halibut. Do not overcook. Halibut can dry out very quickly! It is only tasty when it is flaky and just cooked through. Once overcooked, you can kiss it good-bye because at that point it basically becomes inedible.
So head over to your local grocery store or fish market and pick up some halibut! Make this in your own home and be amazed with your skills. I served this alongside some quick and easy sauteed asparagus and creamy garlic mashed cauliflower.
Once cooked, it can last for up to 2 days in the fridge.
Tip: if you have an extra thick halibut filet, you may need to adjust the cooking time a few minutes longer.Print