|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Halibut is a firm white fish that's easy to cook, and this crumb-topped halibut is a fast and simple way to prepare this mild, versatile fish. The tasty, buttery crumb topping, which is made from scratch for this recipe, gives the halibut nice flavor and texture. The topping also helps to keep the fish moist as it bakes quickly at high heat in the oven.
Choose Pacific or Alaskan halibut fillets or steaks for this recipe. You might find wild Atlantic halibut; for a while, it was not a sustainable choice because it was in danger of being overfished, but its populations are being more sustainably managed to help alleviate those earlier problems. Farmed Atlantic halibut can be used. Some other large flatfishes might be labeled "halibut" as well. Some possible substitutions for the more expensive and harder to find halibut include turbot, haddock, cod, and striped bass. (This Parmesan crust would be good with chicken breasts, too.)
Serve these delicious halibut fillets with rice, roasted potatoes, or boiled new potatoes along with a tossed green salad and steamed vegetables. It will go with just about any vegetable you pair it with.
- 1 1/2 pounds halibut fillets
- 3 slices bread
- 2 tablespoons Parmesan cheese (grated)
- 1 tablespoon fresh parsley (chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- Dash freshly ground black pepper
- 2 tablespoons butter (melted)
- Garnish: lemon wedges or slices
Heat the oven to 450 F. Spray a rimmed baking sheet with nonstick cooking spray or line the pan with nonstick foil.
Cut the halibut into four (6-ounce) servings. Arrange the fillets on the prepared baking sheet, skin-side down.
Tear the bread into pieces and put in the food processor.
Pulse until the breadcrumbs are fine.
In a medium bowl, combine the crumbs with the Parmesan cheese, parsley, garlic and onion powders, salt, pepper, and melted butter. Mix well.
Sprinkle the buttery seasoned breadcrumbs on the halibut pieces; pat down to help the crumbs adhere to the tops of the fish fillets.
Bake the halibut fillets for about 10 to 12 minutes, or until the fish registers 145 F on an instant-read thermometer. Alternatively, test the fish for flaking with a fork.
Serve the halibut with fresh lemon wedges or slices. Enjoy.
Why Is Halibut So Expensive?
The simplest answer to this question? Supply and demand. There's not enough fish to go around to meet the demand. The fish went through a long period of overfishing, which decimated its supply. Its supplies have bounced back but not enough to meet the demand; plus, halibut is a slow-growing fish.
- To test fish for doneness, insert a fork into a fillet and twist it slightly to check for flaking. When it's done, the fish will flake into sections, and it will be opaque.