Walnut Crusted Halibut

June 25, 2014
3 Ratings
  • Serves 6
Author Notes

How do you turn a mild fish like halibut into a masterpiece? This Walnut-Crusted Halibut does all the work for you, with the fish transformed, topped with a zesty Parmesan and walnut crust and served with a lemon, shallot and white wine sauce. —bitememore

What You'll Need
  • Walnut Crusted Halibut
  • 6 (6-8oz) halibut fillets, skin removed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • cups panko (Japanese breadcrumbs)
  • 1 cup chopped walnuts
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons melted butter
  • 1 tablespoon horseradish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • Lemon Wine Sauce
  • 1 teaspoon olive oil
  • 2 tablespoons finely chopped shallots
  • 1 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter
  • kosher salt and freshly ground black pepper
  1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
  2. Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.
  3. For the crust, in a medium bowl, combine panko, walnuts and Parmesan. Mix in melted butter, horseradish, Dijon mustard, parsley, dill and lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere. Drizzle 1 tbsp olive oil on top of fish. Bake until cooked through, 12-15 minutes.
  4. For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add white wine and lemon juice. Boil until liquid is reduced, about 6-8 minutes. Reduce heat to low and stir in 2 tbsp butter until melted. Remove from heat and add fresh dill. Season with salt and pepper to taste. Serve over crusted halibut.

See what other Food52ers are saying.

  • Jaxmccaff
  • Regine
  • bitememore
  • AnneMD

5 Reviews

AnneMD December 30, 2023
perfect balance and bite for a mild fish! We used pepitas because that's what we had, and worked great.
Jaxmccaff May 16, 2015
Tried this last night. Substituted quinoa flakes for the tempura to make it gluten free and used sriracha sauce instead of horseradish. It was delicious! My boyfriend called it a revelation. It's a keeper!
bitememore May 19, 2015
Thanks, glad you enjoyed! If you love quinoa try our Quinoa Kale Spinach Salad: http://bit.ly/1EHq2t6 or our Green Goddess Quinoa Salad Bowl: http://bit.ly/1Ad9X2E
Regine November 11, 2014
Your recipes are wonderful. Too bad you do not win any contests.
bitememore May 19, 2015
Thank you Regine! If you like what you see, check out our other social media pages on our website for more fun daily posts!