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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Curried Halibut Fillets

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

For the Halibut:
Four 6-ounce halibut fillets without skin
1-1/2 teaspoons curry powder
Salt and pepper
1/4 cup gf bread crumbs
1/4 cup shelled almonds with skin
1 teaspoon fresh thyme leaves
Melted unsalted butter or olive oil

For the Curry Sauce:
2 teaspoons curry powder
1 Tablespoon unsalted butter
1/2 cup gf Chicken Stock
1/2 cup heavy cream
2 Tablespoons finely chopped fresh cilantro
Salt and pepper
1-2 teaspoons fresh lemon juice

Directions

Sprinkle one side of the halibut fillets with curry powder, salt and pepper.

Process the bread crumbs, almonds, and thyme together in a food processor for about 1 minute. Press the fillets, curry coated side down, into this mixture so the tops of the fillets are coated with an even layer. Refrigerate for at least 20 minutes, up to 2 hours.

Cook the curry powder in butter in a small saucepan over low heat until the curry starts to smell fragrant, about 2 minutes. (Be careful; curry tends to burn easily.)

Whisk in the broth and boil until the broth reduces by about half, about 5 minutes. Add the cream and simmer until it has the consistency of a thin, almost brothlike sauce. Stir in the cilantro, simmer gently for 1 minute or more, and season with salt, pepper, and lemon juice to taste.

Preheat the oven to 450 degrees and carefully transfer the fillets to a lightly buttered baking sheet. Bake the fillets for about 6 minutes, or until they flake easily with a fork. Transfer the fillets to hot plates and spoon the sauce around the fish. Serve immediately.

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