Ingredients
- 1 pound halibut or cod filets (1/2 pound each)
- 4 ounces almonds, roughly crushed
- 1/2 cup buttermilk
- 1 egg
- 1 1/2 tablespoon McCormick Mediterranean Sea Salt
- Pumpkin Sweet Potato Puree
- 2 medium sweet potatoes, cubed
- 4 tablespoons unsalted butter, melted
- 1/8 teaspoon McCormick Saigon Cinnamon
- 4 tablespoon pumpkin puree
The Steps
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with aluminum foil. Lightly grease the bottom. Set aside.
Bring a large pot of water to a boil and add the sweet potatoes to the pot. Cook until the sweet potatoes are fork-tender, drain, and add into the jar of a blender. Add the pumpkin puree, butter, and cinnamon. Remove the center plastic cover of the blender lid and place a kitchen towel over it to let steam escape. While holding the lid and kitchen towel down, puree the mixture until completely smooth. If the mixture gets stuck, you can add a bit of water to it; starting with 1 tbsp. Set aside.
In the bowl of a food processor, add the Marcona almonds (or Diamond sliced almonds) and lightly pulse until they’re crushed into smaller pieces. Pour all the almonds into a shallow dish and add the Mediterranean sea salt and whisk to distribute and incorporate together.
In another shallow dish, whisk together buttermilk and egg. Place the top of the halibut or cod filets in buttermilk mixture and let it sit for 15 seconds. Gently transfer the buttermilk-coated side of the filet to the almond-sea salt mixture. Gently press down on the filet to adhere the almonds and sea salt.
Gently transfer the filet to the prepared baking sheet, almond-crusted side up. Repeat with the other filet.
