Almond Crusted Halibut over Lemon-Garlic Golden Jewel Blend®

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  • Golden Jewel Blend


  • 1½ qts. water
  • 2 T. kosher salt
  • 2 t. tumeric
  • 4 T. butter
  • 1 c. red bell pepper, 1/4" dice
  • 1 c. lemon juice
  • 1 T. lemon zest
  • 6 garlic cloves, minced
  • 1/4 c. flat leaf parsley, finely chopped
  • 24 halibut filets, 4 oz.
  • 4 c. flour
  • 8 eggs, beaten
  • 2 t. black pepper
  • 8 c. almonds, finely chopped
  • 2 c. vegetable oil


Lemon-Garlic Golden Jewel Blend

  1. In a medium pot bring water, 1 T. salt, and turmeric to a boil.
  2. Add the Golden Jewel Blend, cover, reduce heat to a simmer and cook for 10 minutes, or until all the liquid is absorbed. Hold hot.
  3. In a sauté pan, heat butter over medium heat and add the garlic and red bell peppers. Cook until the garlic is soft but not browned, about 4 minutes.
  4. Reduce heat to low and add the lemon juice, zest, and parsley.
  5. Cook on low for another 2 minutes, stirring occasionally.
  6. Fold the cooked Golden Jewel Blend into the lemon garlic sauce and mix together until combined. Keep warm and set aside.

Almond Crusted Halibut

  1. Add 1 T. salt and the pepper to the flour.
  2. Place the flour, eggs,  and almonds into three separate bowls and dredge the filets through the flour first, then the eggs, and finally the almonds.
  3. Heat the oil in a sauté pan until hot but not smoking and pan fry each filet for 3 minutes per side.
  4. Remove halibut and place on paper towel to remove excess oil.

To serve: Scoop ½ c. of InHarvest Golden Jewel Blend onto a plate and place a halibut filet on top. Serve hot.

Recipe Yield: 24 (4 oz.) servings

Nutrition Facts

Per serving: 770 cal., 31 g pro., 41 g carb., 6 g fiber, 54 g fat (7 g sat. fat), 115 mg chol., 600 mg sod., 4 g sugar

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