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Ingredients
- 2 tsp Extra virgin olive oil
- 3 x Cloves garlic, minced
- 2 x Shallots, minced
- 1 c. White wine
- 1Â 1/2 c. Fish stock
- 1/2 c. Toasted grnd almonds
- 2 Tbsp. Lemon juice
- 1 tsp Minced thyme
- Â Â Salt and pepper to taste
- 1 Tbsp. Unsalted butter
- 4 x Halibut filets, (six oz)
- 1/3 c. Dry white wine
- Â Â Salt and pepper to taste
Directions
- For the almond sauce, in a medium size saute/fry pan heat extra virgin olive oil till very warm. Add in garlic and shallots and saute/fry till you can smell the aroma about 1 minute. Add in wine and over high heat reduce till about 1/4 c. of liquid remains about 3 min. Add in fish stock and again reduce till stock is reduced to about 1 c. another 3 to 4 min. Once the liquid is reduced add in nuts, lemon juice, and thyme and mix well. Season with salt and pepper and keep hot.
- For the fish, butter the sheet pan then lay the filets on top. Drizzle with white wine and season with salt and pepper. Place in a350 degree oven and bake 8 to 10 min or possibly just till the halibut is just cooked and serve warm. Through. Remove from the oven and place the halibut in a soup plate.
- Distribute the sauce over the filets and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 71 | 43% |
| Total Fat 8.22g | 10% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 300mg | 13% |
| Potassium 242mg | 7% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.1g | 1% |
| Protein 4.57g | 7% |
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