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Almond Halibut Fillets You Can Also Use Sole Or

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Ingredients

Adjust Servings:
1 lb halibut fillet
1/3 cup butter
1/4 cup slivered almonds
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Nutritional information

336
Calories
198 g
Calories From Fat
22.1 g
Total Fat
10.4 g
Saturated Fat
87.2 mg
Cholesterol
332.8mg
Sodium
2.2 g
Carbs
0.9 g
Dietary Fiber
0.5 g
Sugars
31.9 g
Protein
147g
Serving Size (g)
4
Serving Size

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Almond Halibut Fillets You Can Also Use Sole Or

Features:
    Cuisine:

    Down and dirty cookin' that tastes just fine. Made this with cod using just 1T butter and subbing basil for the dill. No leftovers.

    • 31 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Almond Halibut Fillets (you Can Also Use Sole or Perch),On those days when you are ‘truly down to the wire’ and need to fix something fast and easy but long on flavor, this made-in-the-microwave dish can be on the table in just about 10 minutes flat.,Down and dirty cookin’ that tastes just fine. Made this with cod using just 1T butter and subbing basil for the dill. No leftovers.,On those days when you are ‘truly down to the wire’ and need to fix something fast and easy but long on flavor, this made-in-the-microwave dish can be on the table in just about 10 minutes flat.


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    Steps

    1
    Done

    In a Microwave-Safe Bowl, Combine the Butter and Almonds.

    2
    Done

    Heat, Uncovered, on High For 2 Minutes, or Until Almonds Are Golden Brown.

    3
    Done

    Place Fillets in a Greased Microwave-Safe 11-in X 7-in X 2-in Dish.

    4
    Done

    Top With Almond Mixture.

    5
    Done

    Combine the Lemon Juice, Dill, Salt and Pepper; Drizzle Over Fish.

    6
    Done

    Sprinkle With Paprika.

    7
    Done

    Cover and Microwave on High For 4 Minutes or Until Fish Flakes Easily With a Fork.

    Avatar Of Matthew Brooks

    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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