Here’s a favorite weeknight dinner that’s ideal for back-to-healthful cooking. The recipe we’ve created is gluten free, Whole30, and Paleo, although anyone who enjoys delicious food will be thrilled. Because of the almond meal, it’s important to watch the fish carefully so that it browns, but doesn’t burn, flipping as you go. If it browns too quickly, you can turn down the heat and cover to finish. Serve on a bed of spinach with roasted tomatoes.
Almond Crusted Sautéed Halibut with Tarragon Shallot Tartar Sauce
- 2 pieces halibut
- Kosher salt and freshly ground black pepper
- 2 eggs to use for an egg wash
- 1 cup almond meal
- Coconut oil (or your favorite Whole30 compliant oil)
- Tarragon Shallot Tartar Sauce (recipe below)
Place almond meal in a food processor and re-process for a couple minutes until super fine. Remove and place on either a plate with a lip or a rectangular container and set aside. In a separate plate with a lip (or a rectangular container), make your egg wash by beating the eggs with a fork. Set aside.
Thoroughly salt and pepper each piece of halibut. This next part is a little tricky, so take your time to avoid making the mixture gloopy. My system is to make sure not to mix any of the egg mixture in the first pan with the almond meal in the second pan (I use my right hand for the egg and my left for the almond meal). With my right hand I dip the fish in the egg wash pan on the right, then remove and drop into the almond meal in the pan on the left. Then, using my left hand, I gently coat the halibut in the almond meal. Handling each piece as minimally as possible in order to keep almond meal intact, place on a board. Note: if the almond meal gets clumpy, throw it out and start with a fresh mixture.
In a sauté pan, heat oil until it’s hot but not smoking. Gently place each piece of halibut in the oil and sauté for about 8 minutes, flipping to brown each side. Remove, and serve with Tarragon Shallot Tartar Sauce.
Tarragon Shallot Tartar Sauce
Oh my gosh! I absolutely love this, and I’m not going to kid you: it’s very chopping-intensive, but it’s 100% worth the effort. Once you try it, you are never going back! I found this recipe in a Gourmet magazine 23 years ago, the year my son was born, and have been making versions of it ever since. Feel free to vary it with a different vinegar or different herbs. Make it your own, as I have done. Always make a double portion, because I promise you, you will eat it.
- 1-1/2 cups homemade mayonnaise, recipe below (or your favorite Whole30 compliant mayonnaise, or Hellman’s if you aren’t looking for a Whole30 tartar sauce)
- 3 shallots, minced
- 4 cornichons, minced
- 18 green olives, pitted and chopped (I use Cerignola; I believe they make a significant difference)
- 1-1/2 tablespoons fresh tarragon leaves, minced
- 1 tablespoon cider vinegar, or to taste
- Tabasco to taste
After finely chopping the shallots, cornichons, green olives, and tarragon, stir them into the mayonnaise, vinegar, and Tabasco until combined well.
Homemade Paleo Mayo
- 1 1/2 cups light olive oil
- 2 eggs
- 1/4 tsp salt and pepper
- 1/2 tsp dry mustard
- Juice of 1 lemon
- In a mason jar, use an immersion blender to combine olive oil, eggs, salt, pepper, and dry mustard.
- Once combined, add lemon juice and blend again to mix well.
- Cutting board
- Measuring spoons and measuring cups
- Food processor
- Rectangular plate or container
- Mixing bowls
- Sauté pan
- Pairing knife and chef’s knife
- Citrus juicer
- Immersion blender
- Mason jar