My BEST Keto Meal: Basil Almond Crusted Halibut

Hello friends and happy, happy Wednesday!

Apologies for not posting on Monday! I had three auditions, and had an absolutely slammed schedule!

Tonight, I’m going to share with you an incredible recipe that is far and away, the best meal I’ve ever made. Hands down, bar none.

My Basil Almond Crusted Halibut. Holy cow, it is sensational.

Thick and flakey halibut, crusted with a buttery, toasty and herbaceous topping that is the perfect mix of salty, savory goodness! It takes this meal positively over the moon!

And it’s so easy!

PLUS! It’s gluten free, paleo, keto AND Specific Carbohydrate Diet friendly!

Here’s What You Need: (Serves 2)

1 lb halibut, cut into two filets
EVOO

Crust:
1/2 cup almond flour
5 basil leaves, chopped
2 garlic cloves, minced
1 tsp dried Italian seasoning (ie: basil, oregano, parsley, thyme etc.)
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp dried garlic
1 tsp granulated onion flakes
Pinch red pepper flakes

Lemon Sauce:
3 Tbsp good EVOO (ie: finishing olive oil)
Juice of 1/2 lemon
1/8 tsp dijon mustard

Asparagus
Wild Rice or Cauliflower Rice

Tools:
Mixing Bowl
Garlic Rocker
Milk Frother
Measuring Spoons
Nonstick tin foil
Baking Sheet
Good chef’s knife

Directions:

Preheat oven to 400 degrees.

In a small bowl, mix together your crust ingredients.

Take each of your halibut filets (at room temperature) and place them on a nonstick tinfoil-lined baking sheet. Drizzle the top of each filet with olive oil. Then, press/mound 1/2 of the crust mixture onto the top of each filet. Really pile it on top of there, and use your hands to mould it together.

Bake for 13-15 minutes, until the internal temperature reaches 145 degrees.

Meanwhile, make your lemon sauce. Combine your olive oil, lemon and dijon mustard in a small mixing bowl or Pyrex measuring cup. Blend with a milk frother. (You can also whisk with elbow grease, but you will not achieve the same smooth, bright yellow color that comes with a milk frother.)

To serve, drizzle each filet liberally with the lemon/olive oil sauce. Serve alongside roasted asparagus and wild or cauliflower rice.

OH my gosh, this was so absolutely phenomenal!!!! I am obsessed with this crust. It truly tastes like a fried, cheesy piece of goodness, — which is an anomaly, because it is neither fried, nor contain dairy!!

But it was so phenomenal! It was herby from the basil and had a deep savory note from the fresh and dried garlic. But the kicker was that the almond flour became all toasty and nutty in the oven! And WOW – it was divine!

But then the lemon/olive oil sauce was OUT OF THIS WORLD! I’m going to do an entire separate post on this, but if there’s one thing you take from this post, it’s the sauce. It’s so fast and easy: make it every time you make fish. Period!

So there you have it!

Enjoy! This is making me hungry!! Time to make dinner! ๐Ÿ™‚

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