¼ cup blanched almonds, non-roasted
½ cup flour
salt and pepper to taste
2 6-ounce halibut filets, skinless and boneless
½ c buttermilk
2 tablespoons canola oil
1 tablespoon white onions, finely chopped
½ cup heavy whipping cream
pinch of dark chili powder
pinch of cumin
½ teaspoon fresh cilantro, chopped.
Grind the almonds in a food processor. Mix the ground almonds with the flour and add salt and pepper to taste.
Dip the filets into the buttermilk and then into the almond-flour mixture. Cook the filets in canola oil in a sauté pan over medium-high heat for 4 minutes on each side. Remove the filets and set aside. Wipe out the sauté pan and, using the same pan, cook the onions for 60 seconds. Add the whipping cream, chili powder, and cumin and bring to a slow rolling boil for 30 seconds.
Place the filets on serving plates, pour the chili-cream sauce over each filet, and top with a sprinkling of cilantro.