Herbed Coconut Almond Crusted Halibut

When you’re trying to eat healthy, but still want that protein, fish is always a great option. We love the mild flavor and flakiness of Halibut, so we eat a lot of it. So, I’m always trying to come up with recipes to make each meal a little different. This time I came up with an alternative to the panko breading, and instead used a combination of almonds and coconut. It turned out great! The coconut adds some sweetness and the almond adds a nice crunch. Together with a little bit of rice and some fresh veggies, and this dish is unique, healthy and delicious!! I hope you enjoy. J

Ingredients

• 1 lb. halibut boneless and skinless
• 1 egg for egg wash
• ½ cup all-purpose flour
• ½ tsp. fresh tarragon, chopped
• 1 tsp. lemon thyme, chopped
• Zest of one lemon
• ½ cup shredded coconut
• ½ cup sliced almonds

• 2 cups of seasonal vegetables (mushrooms, carrots, broccoli)
• 1 cup of basmati rice
• Lemon slices and thyme for garnish

Directions

Preheat oven to 350 degrees F.

In a food processor with metal blade attachment pulse the almonds to flour like consistency and set aside.

In a small bowl combine the herbs, coconut, lemon zest, and almond flour, place in a shallow plate for coating the fish. Set up a little assembly line, in a small shallow bowl add the flour, second one add the egg with a little water and whisk together. In the third bowl add the coconut almond breading.

Place the first halibut filet in the flour, shake off any excess, place in the egg wash and then in the almond coconut, set aside and continue with the other one.

In a large sauté pan with a little oil, heat to medium high heat and cook each filet until just golden on the bottom. About 5-6 minutes depending on thickness of the fish. Flip it over once let cook for 2-3 minutes and throw it in the oven until cooked all the way through about 6-8 minutes or until cooked through.

Sauté vegetables in a medium pan just until tender. Season with salt and pepper. Cook rice as directed on box. Place rice on the plate and cover with the vegetables and the fish. Give it one big squeeze of lemon over the top and garnish!