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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
Walnut Crusted Halibut
- 6 (6-8oz) halibut fillets, skin removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1½ 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
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
- Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.
- 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.
- 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.