Almond Halibut Recipe

Prepare the Jasmine Rice

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare the Vegetables

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chef's vegetables and sauté for about 5-7 minutes or until they are tender. Season with salt and pepper to taste. Remove from heat and set aside.

Prepare the Beurre Blanc

In a small saucepan, combine cherry preserves and apple cider vinegar. Bring to a simmer and reduce by half. Gradually whisk in the butter until the sauce is smooth. Season with salt and pepper to taste.

Prepare the Halibut

Preheat the oven to 375°F (190°C). Season the halibut fillets with salt and pepper. Dredge each fillet in flour, dip into the beaten eggs, and then coat with the chopped almonds. In a large oven-safe skillet, heat a little olive oil over medium-high heat. Add the halibut fillets and cook for about 3-4 minutes on each side until golden brown.

Finish Cooking and Serve

Transfer the skillet to the preheated oven and bake for an additional 10 minutes, or until the fish is cooked through. To serve, place a portion of jasmine rice and sautéed vegetables on each plate, top with the almond-crusted halibut, and drizzle with the cherry and apple cider beurre blanc.