Almond Dijon Crusted Halibut

Spring is here and with that comes the feeling of experiencing something fresh! What better way to experience the refreshing taste of spring than with a nice fillet of Halibut. Halibut has a clean mild taste. Those who love fish, and those who want to expand their horizons with seafood are surely going to enjoy the recipe below. Let's get down to business!


Ingredients are as follows:

• 2 (6-8oz) fillets of Halibut - preferably Pacific wild caught 
• 1/2 cup raw almonds 
• 3-4 tb olive oil 
• 3-4 tb organic dijon mustard 
• Juice of half a lemon 
• 1 tb dill finely chopped 
• 1/2 tsp of salt and pepper 
• Optional: 1/2 tsb of cumin

Steps for Preparation:

• Preheat oven to 400 degrees F 
• Remove fish from package and let it rest for 10-15 minutes 
• Using a food processor grind the almonds until they are the consistency of breadcrumbs 
• In a bowl combine the almonds, olive oil, dijon mustard, lemon, dill, and salt/pepper 
• Mix the ingredients together with a spoon so it creates a thick marinade for the fish 
• Place your Halibut fillets on a baking sheet lined with aluminum foil (don't forget to put a little bit of olive oil on the foil and spread it around with your fingers so the fish doesn’t stick to the pan) 
• With a spoon cover the fish in the marinade on top and on the sides (see pic below) 
• Place in the oven and bake for 12-15 mins until fish is opaque

Enjoy this masterpiece with your favorite salad or perhaps with some Cumin Spice Baked Brussel Sprouts. Any side will really do because the star of the show will be this beautifully cooked Halibut that makes you feel like you are dining in a five star restaurant. One final note - if you like the 'bite' you normally experience with dijon mustard, you can also choose to leave a small amount of the marinade on the side rather than topping the fish with it, and use it as a condiment while eating your Halibut. It makes a great dipping sauce!

Before putting the Halibut in the oven:

After baking and plating with a side salad: