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Halibut with Herb-Almond Crust
EatingWell Test Kitchen
“Fresh oregano, mint and breadcrumbs are a tasty topping for firm-fleshed fish like halibut or mahi-mahi. Make it a meal: Serve with sliced fresh tomatoes sprinkled with oregano and mint and Potato Galette.”
⅓ cup nonfat plain yogurt
1 large egg white
1 tablespoon Dijon mustard
⅔ cup fine, dry, unseasoned breadcrumbs
¼ cup chopped toasted almonds, (1 ounce)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1¼ pounds halibut or mahi-mahi fillet, cut into 4 pieces
4 lemon wedges
1Preheat oven to 400°F. Lightly oil a wire rack large enough to hold fillets in a single layer. Place the rack on a baking sheet and set aside.
2Whisk together yogurt, egg white and mustard in a medium bowl until creamy. Combine the breadcrumbs, almonds, oregano, mint, salt and pepper in a shallow dish.
3Dip each piece of fish in the crumb mixture, then in the yogurt mixture, and once again in the crumb mixture. Set on the prepared rack; they should not touch. Bake until lightly browned on the outside and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.