Almond-Crusted Halibut with Wild Rice with Baby Squash and Fennel served with Smoked Tomato Vinaigrette


Serves 6


For Halibut


6 7-to-9 ounce halibut filets, skinned and pin bones taken out

3 ounces sliced almonds (toasted)

3 ounces almond meal

3 ounces panko breadcrumbs

2 eggs

1 cup milk

4 ounces flour

Salt and pepper

2 ounces canola oil


Mix the almond meal and toasted almonds together.  Add the panko bread crumbs and set aside. 















Whisk the eggs and milk together to form an egg wash. 

















Place the halibut in flour, then into the egg wash and then into the almond mixture. Season with salt and pepper. 

















Heat canola oil in a large sauté pan. Cook halibut until golden brown and cooked completely through.


























For Wild Rice        











Canola oil, as needed




1 clove garlic, sliced

4 cups baby squash, cleaned

1 fennel bulb, chopped

2 yellow squash

5 cups wild rice (cooked and cooled)

1 cup chicken stock

2 tablespoons unsalted butter


Use melon baller to scoop out flesh of squash. Set aside.

















Heat up a large sauté pan, place two ounces of canola oil in the pan and add the sliced garlic, baby squash, fennel and yellow squash and cook for one minute.




















Add the wild rice, chicken stock and butter and season with salt and pepper. Let simmer to heat rice through. 




















For Vinaigrette




















2½ cups smoked tomatoes




2 shallots, peeled

¼ cup roasted garlic

¼ cup tomato paste

¾ cup red wine vinegar

2 cups canola oil

3 tablespoons sugar

1 tablespoon fresh ground black pepper

1 tablespoon sambal oelek




Place all of the ingredients in a blender and puree. Taste for seasoning.


To serve, place 2 ounces of the smoked tomato vinaigrette on the back side of the plate. Spoon wild rice on the plate and top with the halibut.  Enjoy!