Broiled Halibut with Sherry Almond Sauce
Pescada a la salsa de almendras y vino de Jerez
The toasted flavour and crunchy texture of the almonds make a wonderful contrast to the buttery smooth texture and mild flavour of halibut. Hake is used for this recipe in Spain and is known both as Merluza and Pescada. It is one of the most prized white fleshed fish. Halibut is closer to hand outside of Spain and works very well with this recipe.
Generous 2 lbs / 1 kg Halibut filets
2 tbsp olive oil
2 tbsp water
1 onion, coarsely chopped
3 cloves of garlic, cut in 4
1 tbsp chopped Rosemary
1 bay leaf¼ cup / 60 ml olive oil
½ cup coarsely chopped raw almonds
1 Tablespoon Sherry
½ cup / 125 ml white wine
Preheat the broiler on high. Drizzle the 2 tablespoons of the olive oil in a glass baking dish. Add the chopped onion, garlic, rosemary, water and bay leaf. Place the hake in the oven 6-8 inches from the broiler. Cook for 8 minutes.
Meanwhile, heat ¼ cup / 60 ml olive oil in a saucepan. Sauté the almonds until they begin to turn golden, stirring constantly. If the almonds are already a deep golden colour, remove them from the frying pan so that they do not burn. Add the sherry, stir and remove from the heat.
Transfer the halibut to serving plates, leaving the seasonings in the baking dish. Top with the toasted almonds and sherry.
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