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This fish dish will be loved by everybody. Enjoy with a side salad, rice, potatoes or pasta.
582 people made this
- 40g grated Parmesan cheese
- 50g butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 3 tablespoons chopped spring onions
- 1/4 teaspoon salt
- 1 dash hot pepper sauce
- 900g skinless halibut fillets
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Preheat grill. Grease a baking dish.
- In a bowl, mix together the Parmesan cheese, butter, mayonnaise, lemon juice, spring onions, salt and hot pepper sauce.
- Arrange the halibut fillets in the prepared baking dish.
- Grill halibut fillets for 8 minutes or until easily flaked with a fork. Spread with the Parmesan cheese mixture and grill for 2 more minutes or until topping is bubbly and lightly browned.
Reviews & ratingsAverage global rating:(857)
Reviews in English (630)
by Chef Joy
HELPFUL TIPS NOT MENTIONED: This simple dish always makes people think you've got MAD cooking skills which is great if you're trying to impress the in-laws. I bake this at 375 for 15 min., check on it with a fork (to see if it flakes easily), and follow it up with a few minutes under the broiler. Perfect every time and as you can tell from my picture, I had no burning! Served it with another easy but impressive dish "Colleen's Potato Crescent Rolls." Many people think Pillsbury crescents are the best and should not be substituted ....until they try these.-26 May 2008
by OSU BEAVER
Doubled the sauce, baked at 425 for 20 mins. Used freshed Alaskan Halibut and this was wonderful. Served over pasta with a salad. Easy to do on a weeknight.-03 Oct 2007
Excellent base recipe. Here are my modifications: Added a few shakes of Louisanna hot pepper sauce for kick, omitted the onions, added a bit of dill, celery salt and parsley. My dish did not work well under the broiler so I baked it at 350 degrees for about 15 minutes. Will be regular at our house.-22 Jul 2007
Parmesan Crusted Halibut…
My husband and I have been trying to eat fish more regularly and so I’ve been experimenting with various methods of cooking different types of fish. Not all fish are created equal. I have to admit that it can be a little unnerving trying to master the art of cooking fish as it can go from underdone to overdone in the wink of an eye. But this particular recipe is very easy and if you follow the instructions you will have a delicious mouthwatering piece of fish.
Most of the work in this recipe is in the prep (that seems to be a recurring theme for me, doesn’t it). Creating the breading station and preparing the fish is what takes up the most time. But bottom line, within 20 minutes you can go from prep to table and that’s pretty quick. Your side dishes may take more time than it does to make this halibut recipe.
So let’s talk parmesan crusted halibut…
Lesson Learned 1 – Halibut is expensive: Compared to talapia, cod and catfish, halibut can be pricey. The filets I use in this recipe are frozen and between 5 and 7 ounces. They cost about $10 each. So depending on your budget halibut may be a special treat versus a dinnertime staple. I usually buy them when they go on sale at my local supermarket. Every once in a while they go on sale for 20% off and I stock at that time. Halibut freezes nicely so you don’t have to worry about getting it fresh which also tends to be more expensive than frozen. My advice is to check the specials at your local supermarket. Every once in a while halibut goes on sale and that is definitely the time to buy it.
Lesson Learned 2 – Follow the directions in this recipe: Although halibut is more expensive than other types of fish it has a nice meaty texture and is very flavorful if prepared correctly. That is why I cannot stress enough to follow the directions in this recipe. The overall tendency with fish (or maybe it’s just my tendency) is to cook it longer than you should. If you’re not sure it’s done, take a fork and try to flake off the end of one piece. If it flakes (as seen in the picture below) it’s done. Trust me, after you make fish more often you’ll be able to eyeball it to see if it’s done. You can always put it back in the oven if it’s not but you don’t want to spend $10 for a piece of fish and overcook it.
If you’re planning on serving fish to company and are concerned about presentation make sure you are adept at cooking that type of fish so you don’t have to do the fork test. I can’t tell you how many times my husband got a piece of “forked” fish but never minded because he knew it would be cooked appropriately.
My husband absolutely loves this recipe and I think you will too. Try it and let me know what you think…
PARMESAN CRUSTED HALIBUT…
- Servings: 4
- Time: 20 Minutes Including Prep
- Difficulty: Medium
4 five to seven ounce halibut filets, skin removed
1/2 cup parmesan cheese, grated
1 Tbs. fresh thyme (just take the leaves off the stem – no need to chop them)
Zest of one lemon (you can cut the remainder of the lemon into wedges and serve with the fish)
Preheat the oven to 400. Make a three part dredging station. Part 1 is the flour. Part 2 is the egg and water whisked together. Part 3 is the panko, parmesan, lemon zest and thyme combined.
Dredge a filet in the flour on both side. Shake off the excess flour. Dredge the filet on both sides in the egg mixture. Place the filet onto the bread crumb mixture and cover both sides pressing down on each side to ensure the breading adheres to the filet. Repeat this process with the other three filets.
Heat an ovenproof pan (preferably a cast iron skillet) over medium high heat. Once the pan is heated pour the olive oil into the pan and make sure the bottom of the pan is completely coated. The pan is sufficiently hot if the oil smokes. Place the filets into the oil and brown them for 3 minutes. Turn them over and put them in the oven for an additional 5 – 7 minutes depending upon the size of your filets.
Parmesan-Panko Crusted Halibut
Our good friend Jake gave us some halibut he caught while in Alaska. This recipe was inspired by my mother in law Fran who makes the best halibut! She normally marinates the fish in an Italian dressing but since I didn’t have any on hand I just used lemon, olive oil, sea salt, and freshly cracked pepper. I then tossed some panko crumbs with Parmesan, fresh parsley, garlic powder, salt and pepper then coated the fish in it. I air baked it on high heat until it was flaky and tender on the inside and crunchy on the outside. It was truly one of the best halibut dishes I have ever had. The fish was fresh and delicious and the Parmesan panko topping made it extra special.
Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.
Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.
Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.
Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge. Enjoy.
Red Tricycle Nomination:
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The voting period runs for the next seven weeks, from October 14 – November 30.
First I season the fish with salt and pepper. I then layer rings of onions and peppers. I drizzle olive oil and add a small pat of butter. Next are lemon slices and fresh thyme.
Seal the foil packet up, add to a hot grill and within 15 minutes you have a delicious, healthy dinner. Just remember to carefully flip the packet half way through cooking. If baking in the oven, no flipping is required.
Be careful opening up the packets as the steam will be hot.
When you plate the fish, drizzle the juices over the fish and vegetables.
I served this last night with a garden salad and sweet potatoes. It’s the perfect weeknight dinner as it doesn’t take long to prepare or cook. It’s a pretty presentation so it’s also company worthy.
Grilled Halibut Fillet
For today’s recipe, we’re grilling a halibut fillet. Take note when you’re at the store purchasing your fish that you make sure you walk away with a halibut fillet and not a halibut steak. The two are indeed quite different and will cook up differently on the grill.
Halibut fillets are cut into individual portions and range in size and thickness. Fillets are sold with both the skin and bones removed, so they make for a nice, quick cook, and they’re less likely to overcook and dry out (this is extremely helpful when cooking on a grill).
Halibut steaks, in contrast, tend to be more uniform and consistent in their size and thickness. They are sold with the skin on and usually contain backbone and possibly rib bones as well.
To thaw frozen fish, put the frozen fish (in its packaging) on a plate and put it into the refrigerator. Let it thaw over a day or two. If you need your fish thawed quicker. Place the frozen fish in its package into a bowl of warm water and allow it to sit for 15 minutes.
Once your fish is thawed, add salt and pepper to the raw halibut steaks. Drizzle a little olive oil on top. Let this sit for 5 minutes while you make the fresh pesto. Preheat your grill so that it will be hot when you are ready to cook.
Add fresh basil, garlic cloves, olive oil, parmesan cheese, and toasted pine nuts to a Cuisinart. Blend until all ingredients are blended together. (Make sure you don't leave it on too long or it will liquefy.)
This fresh pesto will keep for up to 5 days in your refrigerator.
- ⅔ cup dry white wine
- ¼ cup chopped shallots
- ½ teaspoon whole black peppercorns
- 2 large tarragon sprigs
- 3 tablespoons butter, cut into small pieces
- 1 teaspoon chopped fresh tarragon
- 4 (6-ounce) halibut fillets
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Cooking spray
- Rosemary-Garlic Roasted Potatoes
- Asparagus with Lemon and Pecorino
Combine first 4 ingredients in a small heavy saucepan over medium-high heat bring to a boil. Cook until liquid is reduced to 2 tablespoons (about 9 minutes). Remove from heat strain through a fine sieve over a measuring cup, pressing mixture to release liquid. Discard solids. Return liquid to pan. Add butter, 1 piece at a time, stirring with a whisk until butter is incorporated. Stir in tarragon.
Sprinkle fish evenly with salt and ground pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan cook 5 minutes on each side or until desired degree of doneness. Serve with sauce.
Grilled Halibut –Easy Recipe
Halibut is a firm white fish that contains very little oil. In this recipe, the mild flavour of halibut is infused with cilantro marinade and lemon thyme, keeping the fish moist and still keeping its delicate taste. This is a healthy super easy recipe to make Read MorePrep Time 5 Minutes Difficulty Easy Cook Time 12 Minutes Serves 2
Gluten Free English Crispy Fried Fish
Crispy fried fish and chips is one iconic dish that the UK is known for around the world. This gluten free crispy fried fish is simple to make and is adored by fish lovers. Keeping up with tradition, the batter that coats the fish is crisp, and the fish is moist and cooked to perfection. When [&hellip] Read More
- 4-1/2 oz. (1 cup) all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1-1/2 cups toasted slivered almonds, finely chopped
- 2 tsp. finely grated lemon zest
- 1 1- to 1-1/2-lb. skinless halibut fillet (preferably 1 inch thick), cut into 4 pieces and patted dry
- 1/2 cup plus 2 Tbs. extra-virgin olive oil
- 5 oz. (8 cups) mixed salad greens
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 medium shallot, minced
- 1 Tbs. chopped fresh tarragon leaves
Baked Breaded Parmesan Halibut Recipe Featuring Wild Alaskan Halibut
This year we’ve been trying to eat healthier and have been incorporating a lot of fish and seafood into our diets. We’ve been enjoying it grilled, baked and/or pan-friend. It’s very versatile and easy to prepare. It can be the main focus on your dinner plate or used as an ingredient in something else. ie. fish & seafood tacos, fish burritos, a casserole, sandwich wrap, etc.
* Complimentary product received for review. This post may contain affiliate links.
Recently we were introduced to Sitka Salmon Shares which offers premium wild-caught seafood straight from the boat to your dinner table. How does it work? You can sign-up for monthly seafood box deliveries or just purchase what you need from their freezer section. All of the seafood is harvested in Alaska and the northern Pacific waters by local, small fishermen. It’s harvested in-season and blast-frozen, then delivered to your front door.
My delivery arrived quickly and I was really impressed with how well everything was packaged. It arrived partially frozen with dry ice. Each piece was individually packaged, labeled and sealed. In my box I received 3 packages of Wild Alaskan Coho Salmon and 2 packages of Wild Alaskan Halibut, along with 2 recipe cards & other information. Over the next 5 weeks I’ll be sharing more info with you about the company, the fish and the recipes that I’m trying.
Baked Breaded Parmesan Halibut Recipe
1/4 cup reduced-fat mayonnaise
2 teaspoons prepared Dijon mustard
1 teaspoon prepared horseradish
1 teaspoon fresh lemon juice
1/8 cup dry seasoned bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1 fillet of halibut
1 tablespoon butter, melted
1/8 cup dry seasoned bread crumbs
1 1/2 tablespoons grated Parmesan cheese
Note : You can increase the ingredients above according to the size of the filet that you’re working with. I found that these measurements worked well for a 4 oz. to 5 oz. filet. That size of filet will typically make 2-3 servings.
Preheat oven to 350 degrees F. Grease baking dish with a little bit of butter. Set aside.
In a mixing bowl combine together the reduced-fat mayonnaise, Dijon mustard, horseradish, and fresh lemon juice. Add in the 1/8 cup of dry seasoned bread crumbs and 1 1/2 tablespoons grated Parmesan cheese. Place your halibut filet in the prepared baking dish. Spread the bread crumb mixture over-the-top using a large spoon.
In a small mixing bowl combine together the 1 tablespoon melted butter, 1/8 cup dry seasoned bread crumbs and 1 1/2 tablespoons grated Parmesan cheese. It should be crumbly in texture. Sprinkle the crumb topping on top of the filets.
Bake at 350 degrees F. for 12 to 20 minutes, depending on how large and thick your filet is. It’s done when the topping is lightly golden brown and the fish falls apart when touched with a fork. Remove from oven, serve immediately with your favorite sides. A quick and easy dinner perfect for a busy weeknight.
As I previously stated, we’re big seafood & fish eaters. We love it and eat it all of the time. With that said, this Halibut was absolutely delicious! It tasted so fresh…like it was caught that day! It had a really nice texture and flavor to it. Absolutely no fish bones to pick out, NONE! It was tender and moist. PERFECT!
We’ve have dined out many times at high-end restaurants and this is something you would enjoy there, but now you can enjoy it in your own home and at an affordable price! You can make it the way you like it and enjoy it anytime you want. That’s how dining should be!
How would you like to try Sitka Salmon Shares yourself? You should! We have a special coupon code to share with all of you. Enter the coupon code 2CCFish to get $25.00 off your first order! Get one for yourself or give as a gift. You can learn more at Skitka Salmon Shares by visiting their website and/or connecting with the company on Facebook and Instagram. Sign-up for their free email newsletter to receive exclusive member offerings.
Disclaimer: Shelly received a complimentary product as featured in this blog post. Shelly’s thoughts and words are 100% her own unbiased opinion on the company & products being featured today. The Two Classy Chics are not responsible for prize shipment or fulfillment. This post may contain affiliate links. Please read the blog’s full disclosure policy.