So beautiful and so delicious -- I serve this for very special occasions -- Mother's Day, Anniversaries, Valentine's -- my guests are always so pleasantly surprised with this delicious entree.

1/2 cup sliced almonds 1/4 cup plain breadcrumbs 1 tablespoon chopped fresh parsley 1 tablespoon butter, room temperature 2 teaspoons fresh lemon juice 1/4 teaspoon salt freshly ground black pepper 4 6-ounce halibut fillets 1. In a food processor, finely grind the almonds, breadcrumbs and parsley.

I used fat free half and half because I had a little left in the fridge that I didn't want to go to waste. Delicious!!! Looking over the recipe I was a little intimidated, but it really was pretty easy. What I did to make it easier for myself was to separate out the ingredients. In one section

I love this receipe and play with it each time I make it. My suggestions: (1)Timing is everything so I have all sauce ingredients pre-measured in small dishs ready to go. (2) Use more heavy cream in the sauce. Don't think you can use too much. (3) Use very fresh chives. (4) I prefer to finish

... from "The Yachting Chef," Epicurean Traveler ,Vol.1#1