Skordalia Crusted Halibut- serves 2 with extra skordalia
Skordalia– Greek garlic and almond sauce- makes about 2 cups
- 3-4 c white bread- crusts removed and diced
- 3/4 c whole milk
- 3 T extra virgin olive oil
- 6 garlic cloves- peeled and smashed
- 1/2 c blanched almonds
- juice of 2 lemons
Place the bread cubes in a bowl with the milk. Set aside.
In a small sauté pan, heat 1 T olive oil and when hot, add the garlic cloves. Cook until fragrant- about 1 minute being careful not to burn the garlic. Add the almonds and stir to lightly toast them- cook about 1-2 minutes more. Salt lightly and remove from heat. Put the mixture on a small plate to cool quickly.
Remove the soaked bread from the milk and add to a food processor- don’t squeeze all the milk out, just let the excess milk, if any, drain off. Add lemon juice, 2 T olive oil, the almond and garlic mixture and salt- puree until smooth or the consistency you want. Taste and add salt if needed. If too thick can use the leftover milk or olive oil to thin out. For the crusted fish, you want a somewhat thick consistency.
Skordalia Crusted Halibut- serves 2
- 3/4 c or so of skordalia- see above recipe
- 12-16 oz halibut cut into 2 fillets- as close to 1 inch thick as possible- thawed and patted as dry as possible- leave skin on
- salt and white pepper
- 1 egg white- whisk until frothy
- 1/3 c flour- season with salt and pepper
- 2-3 T canola or vegetable oil
Season halibut fillets with salt and pepper and set aside. Set up 3 shallow bowls- the first with the seasoned flour, the second with the frothy egg white, and the third with the skordalia. Heat a medium sauté pan over medium heat with the canola oil while you are dredging the fillets. First dust the fillets with flour, shaking off the excess. Then dip in the egg white and then pat the skordalia on the flesh surface only of the halibut. Gently put the fillets, flesh side down in the hot oil. Let cook 3 minutes (use a timer!) and then gently turn the fillets to the skin side, being careful not to break the crust. Cook 2 more minutes and then remove to warm plate to rest for 5 minutes.
Best served with some kind of sauce- recommend carrot fettuccine with lemon cream sauce or other saucy side dish.