In this week's edition of Cooking with Phil, Chef Phil Murray cooks up some Halibut Almandine.
2-6 ounce portioned fresh halibut filet
2 ounces Marcona almonds
1 tsp chopped parsley
1/4 cup Marcona almonds
Juice of one lemon
Flour for dredging (approx. 1/2 cup)
2 tbl. unsalted butter
Get a 10 inch saute pan hot. Add butter.
Season halibut with salt and pepper.
Dredge in flour, shake off excess.
Begin to saute halibut medium heat, turn over.
Let cook 2 minutes, add Marcona almonds, parsley, and lemon juice.
Let simmer 1 minute, plate and serve.