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Almond caper crusted halibut
Coating fish with crunchy almonds and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish-like halibut. Served with a freekeh salad, and garnished with pea shoots and micro radish sprouts, this dish is fresh and hearty.
SERVES
4
Ingredients
Freekeh Salad
- 2 1/2 cups (590 ml) water
- 1 cup (240 ml) cracked freekeh
- Salt to season
- 1 tbsp (15 ml) olive oil + 1/4 cup (60 ml) for dressing
- 3 oranges, peeled, segments sliced into 1-inch (2.5 cm) pieces (collect all juices, seeds, peels/pith for dressing)
- 1 small red onion, finely diced
- 1 bunch tarragon, torn leaves only
- 1/4 cup (60 ml) parsley, chopped
- 2 tbsp (30 ml) white wine vinegar
- 1/3 cup (80 ml) pistachio kernels, chopped, plus extra to garnish
- 1/2 cup (120 ml) dried apricots, chopped
- Salt and pepper to season
Halibut
- 3/4 cup (180 ml) sliced almonds, toasted and finely chopped
- 3/4 cup (180 ml) panko breadcrumbs
- 1/4 cup (227 g) butter, softened
- 2 tbsp (30 ml) chives, finely chopped
- Salt and pepper to season
- 4 6 oz. halibut fillets
- 2 tbsp (30 ml) olive oil
Garnish
- Pea shoots
- Micro radish sprouts
- Chives, chopped
Directions
For the Freekeh Salad
- Bring the water to a rolling boil over high heat. Add the freekeh and salt, then cover and reduce the heat to medium-low.
- Simmer for about 20 minutes, or until the water is fully absorbed. Remove from the burner and let sit, covered, for another five minutes.
- Drizzle the cooked freekeh with olive oil, toss to coat, then spread in an even layer on a tray.
- Cool completely.
- Before serving, toss the cooked freekeh with oranges (reserving a few pieces, to garnish), orange juice, onion, olive oil, tarragon, parsley, vinegar, apricots, and pistachios, season with salt and pepper.
- Set aside for serving. Be sure to serve at room temperature or slightly warm.
For the Halibut
- Preheat the oven to 350 F (175 C).
- In a bowl, mix the almonds, panko, capers, chives, butter, salt, and pepper until well combined.
- Season the fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the fillets, top side down, for three minutes, until golden brown.
- Flip and sear bottom for ten seconds, then transfer to a tray.
- Divide the almond-caper butter crust mixture and press onto the seared tops of the fillets.
- Transfer to the oven, then immediately change the heat setting from bake to broil.
- Leave the oven door closed tightly and bake/broil for six to seven minutes until the fillet is cooked through and the crust is golden and crisp.
- Rest for three minutes before serving.
To Serve
- Place a portion of the salad on the right side of a plate.
- Top with pea shoots, micro radish sprouts, reserved orange pieces, and pistachio.
- Plate a piece of fish on the left side, garnish with chives.
- Serve immediately with salad. Enjoy!
