Kripalu Recipe: Halibut Amandine

<p>The savory sauce is what makes this fish dish extra special.</p>
<p>Serves 4</p>
<p>2 pounds halibut (you can also use sole or haddock)<br />
½ cup corn flour<br />
¼ teaspoon sea salt<br />
Pinch black pepper<br />
¼ cup unsalted butter or Earth Balance<br />
½ cup golden raisins<br />
¼ cup white wine<br />
2 tablespoons lemon juice<br />
2 tablespoons chopped parsley<br />
½ cup roasted and chopped almonds</p>
<p>Preheat oven to 400 degrees.</p>
<p>Rinse fish, pat dry, and cut into desired serving sizes. Combine corn flour with salt and pepper. Lay each piece of fish in seasoned flour and set aside.</p>
<p>When all the pieces are floured, place fish on an oiled baking tray and bake until done, 8 to 15 minutes, depending on thickness.</p>
<p>To prepare the sauce, melt butter in a medium saucepan over medium-low heat. Add raisins and wine, and simmer for 5 minutes. Add lemon juice, parsley, and almonds. Keep warm until ready to serve.</p>
<p>When fish is cooked through, top with sauce and serve.</p>