"Recipes are meant to be shared"...Ann Thibeault

Thursday, July 23, 2009

Halibut for Lunch

I bought the halibut for dinner but cooked it for our lunch instead.

This is one of my favourite ways to serve halibut - with a Parmesan crust.

Served over mashed potatoes and spinach sauted with garlic.

Home Cookin Chapter: Recipes From Thibeault's Table

Parmesan-Crusted Halibut
Shared by Lori (Hoopysmom) Gardenweb
Source:Recipe from Ray’s Boathouse: Seafood Secrets of the Pacific Northwest, Ken Gouldthorpe.

½ cup flour
2 large eggs
2 tablespoons water
2 cups Panko bread crumbs ( I never use panko. I prefer fresh made bread crumbs)
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 tablespoons olive oil

Preheat oven to 400°F.
Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with bread crumb mixture.

Heat olive oil in ovenproof pan. Saute the fillets on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.


  1. I need to get to the fish market. That looks so good!

  2. What a great idea...a little crust, without being heavy! It looks so tasty.

    Thanks! Diane

  3. I've been to restaurants where the fish was not as well prepared or as appealing. Well done and delicious!

  4. gotta make this today, IF the puppies will allow me use of the kitchen...

  5. made this for our dinner tonight, my husband, the nonhalibut eater, had 2 servings, HUGE hit!

  6. I will definitely be trying this one out!




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