21 May Recipe Redux: Almond-crusted Halibut Fillet over Wilted Spinach
Looking for a lighter, leaner entrée that comes together in little or no time this spring? Look no further than this month’s Recipe Redux: Still delicious, now more nutritious feature, Almond-crusted Halibut on a Bed of Wilted Spinach.
Halibut fillets dipped in egg wash and coated with ground almonds are sautéed in hot coconut oil and served atop a bed of wilted spinach, delivering a healthy dose of flavor on your dinner plate with a low calorie and cholesterol count.
While classified as a saturated fat that you want to use in moderation, coconut oil is cholesterol-free and a healthier option to use for cooking than real butter. And with a high smoke point can be used for sautéing, it’s perfect for a delicate fish like halibut.
Still delicious and now more nutritious is this month’s Recipe Redux: Almond-crusted Halibut on a Bed of Wilted Spinach. Enjoy!
Healthy highlights of this month’s Recipe Redux: Almond-crusted Halibut on a Bed of Wilted Spinach include:
- Halibut– a low-fat, low-calorie nutrient-dense protein source containing essential amino acids and omega-3 fatty acids. Incorporating halibut into your diet will help keep your heart and liver healthy.
- Almonds– provide a good source of vitamin E which promotes healthy skin and delivers an antioxidant known to decrease the risk of heart disease. Almonds supply magnesium to the body which helps build strong bones and increases blood circulation.
- Spinach– a nutritional powerhouse that provides dietary fiber and antioxidants. Eating spinach also promotes the growth of healthy bones, brain and skin in your body.
- Coconut oil– a stable oil to cook with that has a high smoke point, coconut oil has been touted to improve metabolism in the body.
Recipe and food photography by Sydne George.
Recipe Redux: Almond-crusted Halibut on a Bed of Wilted Spinach
1 pound fresh halibut fillet, divided
2 tbsp. water
½ cup almonds
2 tbsp. coconut oil
Cut the halibut fillet into 4 portions.
Whisk eggs and water together in shallow dish with sides or glass pie plate.
Grind almonds in food processor until fine.
Transfer ground almonds to a second shallow dish with sides or glass pie plate.
Repeat for the other halibut portions.
Heat coconut oil in medium sauté pan over medium high heat.
Cook Almond-crusted Halibut in hot coconut oil for three minutes, then turn and cook second side for an additional three minutes. Almonds should be golden brown and fish should be opaque on the inside. Remove halibut from pan and let rest.
While halibut is resting, wilt the spinach:
2 tbsp. coconut oil
3 cups fresh spinach
1 clove garlic, minced
Freshly ground pepper
1 tbsp. fresh lemon juice
4 lemon slices
Heat sauté pan over medium high heat. Add coconut oil and heat until hot. Add spinach leaves and garlic and sauté just until spinach is wilted and dark green. Season with Kosher salt and freshly ground pepper to taste.
Remove from pan, blotting wilted spinach with paper towel to remove excess oil.
Arrange a bed of wilted spinach on each dinner plate. Drizzle with fresh lemon juice.
Top with Almond-crusted Halibut portions. Garnish with lemon slices. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Recipe Redux: Still Delicious, Now More Nutritious” are archived at http://sydnegeorge.com/blog/.