Almond-Crusted Halibut with Sesame-Tahini Coleslaw

Using almond flour gives a nutty flavor to the fish, and when cooked creates a crunchy deep golden brown coating. Paired with this nutty fried Almond-Crusted Halibut we’ve created a delicious Sesame-Tahini Coleslaw, sprinkled with a few black sesame seeds for color.

Place ground almonds into a shallow dish and season with salt and pepper. Whisk egg and place into another shallow dish (or use melted butter). Melt the 3 Tbsp of butter into a non-stick fry pan. Meanwhile dip the fillets into the egg mixture, then dredge in almonds. Fry fillets on both sides until golden and cooked throughout.

For coleslaw, combine dressing ingredients into a bowl and whisk until smooth. Toss with cabbage and carrot mixture.

Almond-Crusted Halibut with Sesame-Tahini Coleslaw

Marla Hingley

Using almond flour gives a nutty flavor and creates a wonderful crunchy golden brown coating.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 15 mins

Total Time 23 mins

Servings 6

Ingredients

  

1x2x3x

• 1 ½ cups almond flour or finely ground almonds
• 2 eggs optional (or melted butter or oil)
• 3 Tbsp oil butter or margarine
• Salt and pepper
• 4-6 white fish fillets

Coleslaw

• 3 Tbsp tahini
• 2 Tbsp water
• 1 Tbsp GF Dijon mustard
• 3 tsp maple syrup
• 3 tsp cider vinegar or lemon juice
• ½ tsp ground coriander
• Salt and pepper to taste
• Small bag shredded cabbage and carrot mixture or make your own blend using savoy or napa cabbage and carrots

Instructions

 

• Place ground almonds into a shallow dish and season with salt and pepper. Whisk egg and place into another shallow dish.
• Melt the 3 Tbsp of butter into a non-stick fry pan. Meanwhile dip the fillets into the egg mixture, then dredge in almonds.
• Fry fillets on both sides until golden and cooked throughout.
• For coleslaw, combine dressing ingredients into a bowl and whisk until smooth. Toss with cabbage and carrot mixture.

Tried this recipe?Let us know how it was!