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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Ingredients
- Walnut Crusted Halibut
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6
(6-8oz) halibut fillets, skin removed
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1½ cups
panko (Japanese breadcrumbs)
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1 cup
chopped walnuts
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1/2 cup
freshly grated Parmesan
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2 tablespoons
melted butter
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1 tablespoon
horseradish
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1 tablespoon
Dijon mustard
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1 tablespoon
chopped fresh flat-leaf parsley
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1 tablespoon
chopped fresh dill
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1 teaspoon
lemon zest
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1 tablespoon
olive oil
- Lemon Wine Sauce
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1 teaspoon
olive oil
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2 tablespoons
finely chopped shallots
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1 cup
dry white wine
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2 tablespoons
fresh lemon juice
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2 tablespoons
butter
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kosher salt and freshly ground black pepper
Directions
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Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
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Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.
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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.
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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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