We served this tonight with spinach salad and gluten-free pasta with a light mushroom & veggie sauce. So delicious!
4 serving sized pieces of halibut
1/2 cup almond slices, chopped finely
2 Tbsp millet flour
2 Tbsp corn meal
2 Tbsp tapioca flour
3 Tbsp finely chopped parsley
zest of 2 lemons
juice from 1 lemon
1/4 tsp salt
1/4 cup melted butter
juice from the other lemon reserved for finishing
In a small bowl, mix finely chopped almonds, millet flour, corn meal, tapioca flour, parsley, lemon zest, lemon juice, salt and melted butter.
Pat the halibut dry with a paper towel and season with salt & pepper.
Preheat the broiler and set the rack a few inches below.
Heat a large oven-safe pan on high. Add a little vegetable oil, then sear the halibut for about a minute or so per side (depending upon thickness) until it is nearly done.
Top each piece with 1/4 of the almond crust mixture.
Place the skillet in the oven to brown under the broiler. Do NOT walk away. It will go from uncooked, to perfect, to burned before you know it!
Squeeze the other lemon over the fish.
Serve right away.