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Almond-Crusted Halibut

Bonnie Jean Gorder-Hinchey
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Halibut, skinless

2 tsp

Lemon, zest

5 oz

Salad greens, mixed

1

Shallot, medium

1 tbsp

Tarragon, fresh leaves

2

Eggs, large

1/4 cup

Lemon juice, fresh

4 1/2 oz

All-purpose flour

1

Kosher salt and freshly ground black pepper

5/8 cup

Olive oil, extra-virgin

1 1/2 cups

Almonds, toasted