Ease of Preparation: Easy
Time of Preparation: 45 minutes
Yield: 6 servings
Sweet, buttery halibut is encased in a crispy, crunchy almond caper crust for this light, delightful dish. Served alongside a salad of freekeh, juicy oranges and anise-flavored tarragon, this is a great fish dish for any night of the week!
Ingredients:
Halibut:
- ¾ cup (180 ml) sliced almonds, toasted, finely chopped
- ¾ cup (180 ml) panko breadcrumbs
- ¼ cup (60 ml) drained capers, finely chopped, pressed dry
- 8 ounces (227 g) butter, soft
- 2 tablespoons (30 ml) finely chopped chives
- Salt and pepper
- 4 each 6-ounce (170 g) halibut fillets
- 2 tablespoons (30 ml) olive oil
Freekeh Salad:
- 2 ½ cups (590 ml) water
- 1 cup (240 ml) cracked freekeh
- Salt
- 1 tablespoon (15 ml) extra virgin olive oil + ¼ cup (60 ml) for dressing salad
- 3 oranges, peeled, segments sliced into 1-inch (2.5 cm) pieces (collect all the juice from peels/pith for dressing the salad)
- 1 small red onion, finely diced
- 1 bunch tarragon, torn leaves only
- ¼ cup (60 ml) chopped parsley
- 2 tablespoons (30 ml) white wine vinegar
- 1/3 cup (80 ml) chopped pistachio kernels, plus extra, to garnish
- ½ cup (120 ml) chopped dried apricots
- Salt and pepper
Garnish:
- Pea shoots and micro radish sprouts, to garnish
- Chopped chives, to garnish
Method:
For the Freekeh Salad:
Bring the water to a rolling boil over high heat. Add the freekeh and salt, then cover and reduce the heat to medium-low.
Simmer for about 20 minutes, or until the water is fully absorbed. Remove from the burner and let sit, covered, for another 5 minutes.
Drizzle the cooked freekeh with olive oil, toss to coat, then spread in an even layer on a tray.
Cool completely.
Before serving, toss the cooked freekeh with oranges (reserving a few pieces, to garnish), orange juice, onion, olive oil, tarragon, parsley, vinegar, apricots, and pistachios, season with salt and pepper.
Serve at room temperature or slightly warm.
For the Halibut:
Preheat the oven to 350 F (175 C).
In a bowl, mix the almonds, panko, capers, chives, butter, salt, and pepper until well combined.
Season the fillets with salt and pepper.
Heat olive oil in a skillet over medium high heat.
Sear the fillets, top side down, for 3 minutes, until golden brown.
Flip and sear bottom for 10 seconds, then transfer to a tray.
Divide the almond-caper butter crust mixture and press onto the seared tops of the fillets.
Transfer to the oven, then immediately change the heat setting from bake to broil.
Leave the oven door closed tightly and bake/broil for 6-7 minutes, until the fillet is cooked though and the crust is golden and crisp.
Rest for 3 minutes before serving.
To Serve:
Place a portion of the salad on the right side of a plate.
Top with pea shoots, micro radish sprouts, reserved orange pieces, and pistachio.
Plate a piece of fish on the left side, garnish with chives.
Serve immediately.