Walnut Crusted Halibut

By • June 25, 2014 4 Comments

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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

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Serves 6

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.

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