Recipe Database
Walnut-Crusted Halibut with Balsamic Drizzle
Walnut-Crusted Halibut with Balsamic Drizzle

Walnut Crust:

This was enough for 2-3 filets.

  • 1/2 cup raw walnuts, coarsely chopped

  • 1/8 cup almond flour (any nut flour will

  • 1 egg

  • 1/4 tsp garlic salt

  • 1/2 tsp dried parsley

  • 1/8 tsp each of sea salt & black
    pepper (give or take)

  1. Excluding
    egg, stir all ingredients together.  Save the egg for later.

Balsamic Drizzle:

  • 1 TBS Balsamic vinegar

  • 3 tsp Extra Virgin Olive Oil 

  • juice of 1/2 lime

  • 1/4 tsp dried basil

  • sea salt to taste

  1. Whisk
    ingredients together and set aside.

  1. Add 1 heaping TBS coconut oil to frying pan and melt over medium heat.
  2. Lightly sprinkle fish with sea salt on both sides.
  3. Whisk the egg with a fork until smooth and dip the filets just enough so the crust will “stick”.
  4. Immediately lay the fish in the walnut mixture with light pressure & flip to the other side to coat well.
  5. Place in oil and cook over med/high heat for approximately 4 minutes each side. 
  6. Allow to drain on paper towel, then drizzle with Balsamic mixture once plated.

Another GREAT recipe from Dr./Chef Shawn