Cashew Encrusted Halibut with Vanilla Bean Sauce


  • 2 (6 oz.) halibut filets
  • 1/2 cup crushed cashews
  • 1/3 cup blueberry sauce (blueberry syrup)
  • 2 Tbsp. butter
  • 1 vanilla bean, split
  • 1 cup cream
  • 1 tsp. lemon juice
  • 1 tsp. fresh dill, chopped
  • Salt and pepper to taste

  • Directions

    1. Take each filet and cut in half. Then, marinate halibut in blueberry sauce for 15 minutes.

    2. Drain fish and press in crushed cashews.

    3. Saute fish in a skillet on medium in the butter until golden brown on both sides. Lower heat to finish cooking all the way through.

    4. While fish finishes cooking: heat cream, vanilla bean and lemon juice up to a simmer. Stir frequently. Take off stove and season with salt and pepper. Add fresh dill before serving.

    5. Serve halibut right away with vanilla bean sauce on top with a sprig of fresh dill and lemon on the side.

    Yield: 2 servings