Herb and Almond Encrusted Pan Seared Halibut Fingers

I said, "Holy Bagumba!" emulating Flora, from Flora & Ulysses by Kate Dicamillo, when I came to know about the humongous halibut that the nicer half caught in Alaska. Yes, even accounting for the fact that fishermen tend to exaggerate, the proof was in front of my eyes, I couldn't discount it.

Not being a big fish and seafood fan, the catch-o'-the-day stories don't excite me much personally. But, knowing the health benefits of pristine fish, and knowing how much the rest of the family loves to eat the recent Alaskan catch, and, especially knowing how expensive halibut can be, I am grateful that I get to cook it up for them in as many interesting ways as possible.

These pan-cooked halibut fingers are encrusted with my favorite herb+almond coating. Served in a bed of crisp Romaine hearts, they are perfect as snack; or can be served as a major part of a balanced dinner along with veggies and buckwheat bhaturas.

Some home-garden mint, fennel, oregano plus raw almonds and one Serrano chili got pulsed coarsely, with a dash of salt, to make the crusty coating.

This time, I dredged the halibut in seasoned Pride of the West™ batter mix, then, dipped in lightly beaten eggs, then, pressed onto the herb-almond crumbs to make a firm coating. Then, pan fried in a cast-iron skillet till done.

A simple dish that comes together quickly and is immensely satisfying for the folks at home.