Baked Gluten Free Almond Crusted Lemon Garlic Halibut

When it comes to creating a quick and healthy dinner, Gluten Free Baked Almond Crusted Lemon Garlic Halibut is the best choice.

This almond crusted halibut not only boasts a delightful crunch from the almond mixture but also provides a way to enjoy the fresh fish flavor with a piece of halibut. 

The great thing is that I use almond flour to speed the preparation of this almond-crusted halibut recipe and melted garlic butter to adhere it to the fish filets instead of an egg mixture.

Keep reading as I walk you through the simple process of creating this gluten free recipe for turning your fresh halibut filets into delicious flaky halibut everyone will love!

I will also go over tips, substitutions and answer frequently asked questions about this easy seafood recipe.

What you need to make Baked Gluten Free Almond Crusted Lemon Garlic Halibut

• 2 large fresh halibut fillets, or up to 5 halibut half steaks from Lummi Island Wild
• Almond flour
• Sea Salt and Black Pepper
• Paprika
• Butter
• Lemon Juice
• Garlic; minced

Let’s make this easy almond crusted lemon garlic halibut

For those trying this for the first time, don’t be intimidated by the process.

Preheat your oven to 400F.

Place fillets onto a plate and pat each fish fillet dry with a kitchen towel or paper towels.

Set aside.

Line a rimmed baking sheet with, parchment paper, drizzle it with olive oil and place your halibut fillets on it 

Make sure to place fish 1-2 inches apart.

Sprinkle sea salt and ground black pepper over all of the fillets.

Set aside while you make the butter topping.

This compound butter topping is what I use instead of an egg wash to help the almond flour mixture stay on top of the fish while baking.

In a small bowl combine the softened butter with lemon juice, minced garlic and salt.

I used a small scraper spatula to stir and press the mixture together.

Once it is well mixed, spread evenly over all of the halibut fillets including the side of the fish.

Getting it on the sides of the fillet help seal in the moisture.

Set aside while you make the almond flour mixture.

In a wide shallow bowl combine the almond flour, salt and pepper, plus paprika.

Stir well then gently spoon the almond flour mixture over each filet, being mindful of keeping it on top as best as you can.

Once the fillets are covered in the almond flour mixture completely, bake 5 minutes at 400F.

Now turn the oven to HIGH BROIL and broil fillets for 4 minutes until golden brown.

Check the fish at regular intervals while baking to prevent overcooking.

If your halibut fillets are thicker, you may need 5 minutes, but no more or the fish will become tough and ruined.

If you find that some fillets are done before the others, remove them from the pan as to not overcook.

A kitchen thermometer should read the internal temperature as 130°F to 135°F.

Gently flake with a fork to test for doneness. 

Enjoy on individual plates with some cauliflower rice and a steam veggie like broccoli or asparagus.

Keep any leftover fillets in an airtight container up to 2 days.

Reheat in the oven on very low heat 8-10 minutes wrapped in a foil packet or oven-safe frying pan with a lid.

Be careful when removing the lid or opening the packet as you let the steam escape.

Tips, Substitutions and FAQs

• Make sure the butter is room temperature, so it blends with the ingredients well.
• If the fish needs a little more time cooking, cover it with foil for additional cook time versus putting it back in the oven.
• Use up leftover fish to make fish tacos, or a salad topped with the crusted halibut and drizzled with my Longhorn Steakhouse Copycat Keto Ranch Dressing!
• Substitute garlic powder for the fresh garlic but use half as much or it will be too garlicky.
• Make a crunchier topping, put some marcona almonds, parmesan cheese, garlic powder and lemon zest instead of juice into a food processor. Process by pulsing so you do not make almond butter. 
• Add a little heat to the halibut by sprinkling some chile flakes on top before baking. 
• Consider making a cream sauce like in my Easy Keto Creamy Shrimp Alfredo Recipe (with garlic) where I use heavy cream simmered with parmesan cheese over medium-low heat to thicken.

How do I ensure the almond crust sticks to the halibut? First, pat the fresh halibut fillets dry with paper towels to remove excess moisture. Then, top each fillet with the compound butter. This will help the almond mixture stay on the fish while it bakes.

How can I tell if the halibut is cooked? Halibut is done when it flakes easily with a fork and is opaque in the center. If you have a kitchen thermometer, the internal temperature should reach 130°F to 135°F.

Can I make a sauce to accompany the halibut like a simple Beurre Blanc? Absolutely! A simple Beurre Blanc made from butter, lemon juice, and white wine pairs wonderfully with this dish. Combine wine and lemon juice in a small saucepan, simmer until reduced, and then whisk in a tablespoon butter a bit at a time. You can also bring a large pot of water to a boil and place the ingredients in a heatproof bowl over the top. With the water at a low boil over medium-high heat, whisk the Beurre Blanc. Strain sauce through a fine sieve to remove any solids and spoon Beurre Blanc over the fillets before serving. Substitute chicken or fish broth in any recipe that calls for white wines if you want.

If you have a high speed blender you can blend and heat up the sauce with friction like with a Vitamix blender. Add all of the ingredients to the jar of a blender and blend 2 minutes. Remove the middle plastic cover of the blender lid to let some steam escape. Use as is over the fish fillets.

What sides go well with almond-crusted halibut? Some great sides include wild rice, roasted sweet potatoes, or a fresh green salad. The nutty flavor of the halibut pairs well with these earthy and fresh side dishes.

How do I store and reheat leftovers? Place any leftover halibut in an airtight container and refrigerate. To reheat, place the fish in a preheated oven in a foil packet with a bit of water at medium heat until warmed through. Watch when you open the packet as the steam will escape. Avoid microwaving, as it can make the crust soggy.

Can I use frozen halibut? Yes, but make sure to thaw it completely and pat it dry before using. This ensures that the crust adheres properly and the fish cooks evenly. You do not want it to be still cold in the middle uncooked.

Where can I buy fresh halibut? You can find fresh halibut at your local grocery store or order from my favorite fresh frozen fish from Lummi Island Wild. Use the code GIFT4U and receive a free gift of Reef net Wild Coho Salmon with your next purchase!  

How can I make this recipe completely dairy free? Use vegan butter instead of regular butter to maintain the butter flavor. Alternately you can brush the fillets with coconut milk, pumpkin puree or honey mustard to use as the adhering layer for the almond crust to cling to.

What if I do not have a baking sheet to use, Can I bake them in a cast-iron pan? Yes, you can bake in an oven safe skillet like a cast-iron pan. You must make sure it is a large skillet, so the fish fillets have room between them. I still recommend using parchment paper in a skillet as well.

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Making low carb, gluten-free almond-crusted halibut in the oven is a delicious, healthy meal. 

In a few simple steps, you can create a dish that’s perfect for any occasion, from a weeknight dinner to a special gathering that will impress everyone at your dinner table.

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