Halibut with Dijon and Almonds

Halibut with Dijon and Almonds-3-sm

Dijon mustard and almonds combine to make a wonderful topping for mild and meaty halibut. You can also add salt and pepper to the fish after cooking and sprinkle your favorite chopped green herbs on top. Other fish can be substituted for the halibut. This particular flavor combination goes well with scrod.

Recipe makes 2 servings.
Approximate Cook Time: 20 minutes
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Votes: 10
Rating: 4.5
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Ingredients

2 tablespoon(s) olive oil, or coconut oil
1 pound(s) fish fillets
2 tablespoon(s) mustard, dijon
2 tablespoon(s) almonds, chopped

Instructions

  1. Preheat the oven to 350 F.
  2. Lightly grease a baking sheet with olive or coconut oil.
  3. Lay fish in the pan skin side down.
  4. Spread Dijon mustard over fish and sprinkle with almonds.
  5. Bake for 12-15 minutes, or until fish flakes easily with a fork. Season with sea salt and freshly ground black pepper, if desired.


7 Comments

  1. jassnip

    Seriously? What directions?

  2. Peter Haas

    Please include either the directions for the ‘baked salmon’, or the link to the directions for that recipe.

  3. Val

    The instructions are right there, guys. . .

  4. cortney.a.jensen@gmail.com

    Can you please post the nutritional information for this meal? Thank you!

  5. Dthorpe

    nutritional info please…

  6. ruthaa65@yahoo.com

    I substituted scrod for the halibut and was very good. :)

  7. Ashley B

    Delicious !

Leave a Comment

Halibut with Dijon and Almonds

Number of servings 2
Approximate cooking time: 20 minutes

Nutritional information provided to Paleo Plan
members only. Login to see them, or sign up.

Ingredients

2 tablespoon(s) olive oil, or coconut oil
1 pound(s) fish fillets
2 tablespoon(s) mustard, dijon
2 tablespoon(s) almonds, chopped

Instructions

  1. Preheat the oven to 350 F.
  2. Lightly grease a baking sheet with olive or coconut oil.
  3. Lay fish in the pan skin side down.
  4. Spread Dijon mustard over fish and sprinkle with almonds.
  5. Bake for 12-15 minutes, or until fish flakes easily with a fork. Season with sea salt and freshly ground black pepper, if desired.