When it comes to seafood, every type of fish is different. Alaska halibut stands out in a unique way. It is considered the steak of seafood thanks to its status as the finest whitefish out there. It can grow to be as big as 300 pounds yet is still a light and lean fish. It has a mild flavor and a firm yet flaky texture, which means that it can be prepared in a variety of different ways, using different cooking methods and different sauces and seasonings. There are a number of great recipes out there for preparing this whitefish.

There are tons of possible recipes for Alaska halibut, since it is so versatile and so delicious. Chefs love cooking with it because of the flavor and the texture. One recipe includes an almond crust over the tender whitefish. To prepare almond crusted Alaska halibut, you will need the following ingredients:

1/3 C of dry white wine
2 T of cider vinegar
2 T of minced shallots
1 sprig of fresh thyme
1 bay leaf
1/3 C of heavy cream
12 T of chilled, unsalted butter cut into 12 pieces, with 1 T melted
3 T of chopped chives
2 t of fresh lemon juice
2 T of vegetable oil
1/4 C of fresh bread crumbs
2/3 C of minced blanched almonds
1 lightly beaten egg
6 filets of Alaska halibut

The first step is to make beurre blanc, which is a creamy sauce that goes great with seafood dishes. In order to make it, combine the first 5 ingredients in a pot and boil them together until all the liquid is gone. Then, stir in the heavy cream and boil it all until half of the liquid is reduced. Turn the heat to low before whisking in 10 tablespoons of the butter, 1 tablespoon at a time. Once all of the butter is melted in, strain the sauce into a bowl. Add the chives, lemon juice, and a bit of salt and pepper, and stir it all together. You can now set the sauce aside, but you want it to stay warm. You can do so by putting the bowl in hot water.

Now it is time to prepare the filets. While the broiler is preheating, dry the fillets and sprinkle with some salt and pepper. In a large skillet, heat the oil and 1 tablespoon of butter. Saute each filet in the oil and butter for 2 to 3 minutes on each side. Let them cool on a baking sheet for about 5 minutes. While they are cooling, combine the breadcrumbs, almonds, and 1 tablespoon of melted butter. Brush egg on top of the filets, and then coat them with the breadcrumb and almond mixture. Stick the filets in the oven and broil them until they are browned, which should only be 1 or 2 minutes. Serve with the beurre blanc and enjoy!