Recipe by Pam Anderson
"This mouthwatering baked halibut dish with a crusty parmesan cheese topping would be an elegant meal for guests."
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4 (6 ounce) fillets
fresh lemon juice
dried plain breadcrumbs, divided
grated Parmesan cheese, divided
This is a wonderful way prepare Halibut. Its very rich, but delicious! I din't have any 'regular' hoarseradish so I used Wasabi instead. It worked well. Thanks for the recipe.
Searching for a recipe for halibut I found this, and while it at first looked appealing, it also looked vaguely familiar. Sure enough, I found I had previously made a nearly identical AR halibut recipe for this– and neither Hubs nor I cared for it, finding the topping just too overpowering for the delicately flavored halibut.
This is the first recipe I have tried on allrecipes.com. Wow! It was awesome. My husband loved it and asked to add it to our normal rotation. FYI: I did double the amount of Horseradish because we really like horseradish. It would also be good over bluefish.
LOVED it! Only suggestion I have is to make sure the dijon sauce is spread evenly over the filet surface so you don't get a thick spot in one bite. We will definitely make this again!
I loved this recipe. The flavors are good and the halibut turned out nice and moist.
I left out the horseradish to make it more kid friendly. Both my kids liked it - one of whom doesn't really like fish. I love recipes like this that are quick but taste like they were a lot of work.
Everyone including the kids loved this!! I scaled back the horseradish so it wouldn't be too spicy. The kids complained it was too tangy. I think I would also only put 2 tsp. of lemon juice.
Used salmon and didn't have horseradish on hand, but it turned out great! Will definitely make again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 198
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