Almond-Crusted Halibut with Sesame-Tahini Coleslaw
Author: Marla Hingley
Prep time: 8 mins
Cook time: 15 mins
Total time: 23 mins
Using almond flour gives a nutty flavor and creates a wonderful crunchy golden brown coating.
  • 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
  • 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)
  1. Place ground almonds into a shallow dish and season with salt and pepper. Whisk egg and place into another shallow dish.
  2. Melt the 3 Tbsp of butter into a non-stick fry pan. Meanwhile dip the fillets into the egg mixture, then dredge in almonds.
  3. Fry fillets on both sides until golden and cooked throughout.
  4. For coleslaw, combine dressing ingredients into a bowl and whisk until smooth. Toss with cabbage and carrot mixture.
Recipe by Gluten Free Club at