Califonia Bountiful
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Almond crusted halibut with pineapple orange sauce

Almond crusted halibut with pineapple orange sauce


Pineapple orange sauce
2 cups freshly squeezed orange juice
1/4 cup pineapple juice
2 tbsp. soy sauce
1 shallot, minced
4 whole black peppercorns
Pinch of sugar
2 tbsp. heavy cream
1 cup (8 oz.) sweet (unsalted) butter

Almond crusted halibut
1/4 cup olive oil
2 (6-oz.) pieces northern halibut
2 tbsp. all-purpose flour
1/4 cup toasted coarsely chopped almonds
1/2 cup panko bread crumbs
1 tbsp. chopped fresh parsley
Kosher salt, to taste


For sauce:
Place orange juice, pineapple juice, soy sauce, shallot, peppercorns and sugar in a medium saucepan over high heat. Reduce to a syrup. Stir in cream, bring to a boil and remove from heat; let cool about 30 minutes. Place on medium heat and slowly whisk in butter. When all butter has been incorporated, remove from heat and pass through a fine strainer.

For halibut:
Heat a medium ovenproof sauté pan over high heat. Pour in olive oil and reduce heat to medium. Dust halibut in flour; place in pan and cook on both sides for 2 to 3 minutes or until golden brown. Meanwhile, in a small bowl, stir together almonds, bread crumbs, parsley and salt. Sprinkle almond mixture on top of fish and place in a preheated 350-degree oven for 5 minutes. Remove from oven, place atop your favorite rice or mashed potatoes and pour the sauce around the fish.

Serves 2