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.
Equipment
- Rimmed Baking Sheet
- parchment paper
- Basting Brush
- Offset spatula or spreader
- small bowl
- Medium Bowl
- Fork
Ingredients
- 2 large fresh halibut fillets or up to 5 halibut half steaks approximately 16-20oz total
Almond Crust Mixture
- 5 Tablespoons Almond flour
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Paprika
Compound Lemon Garlic Butter
- 1/4 cup butter
- 1/2 Tablespoon Lemon Juice
- 1/2 Tablespoon fresh Garlic; minced
- 1/8 teaspoon salt
Instructions
- 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.
- In a small bowl combine the softened butter with lemon juice, minced garlic and salt. 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.
- 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.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 fillet | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 195 |
| % Daily Value* | |
| Total Fat 10.7g | 14% |
| Saturated Fat 6.1g | 30% |
| Cholesterol 69mg | 23% |
| Sodium 143mg | 6% |
| Total Carbohydrate 0.6g | 0% |
| Dietary Fiber 0.2g | 1% |
| Total Sugars 0.2g | |
| Protein 23.6g | |
| Vitamin D 9mcg | 44% |
| Calcium 3mg | 0% |
| Iron 0mg | 2% |
| Potassium 15mg | 0% |
- 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.
Nutrition
Calories: 195kcal
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