Recipe by Duncan
"Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet."
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panko bread crumbs
chopped fresh parsley
chopped fresh dill
chopped fresh chives
extra-virgin olive oil
finely grated lemon zest
ground black pepper
4 (6 ounce)
I frequently prepare fish with this method – because I love it. And I frequently eat halibut, both out and preparing it myself – because I love it. (Get your fresh halibut now! The new season has just begun!) So I knew this recipe would be a sure thing, not likely to disappoint us. And it didn’t. It is a true gem and I know I will return to it often; not something I generally say about ANY recipe. After drying the filets I rubbed them lightly with olive oil, then salted and peppered them. I did not add salt to the topping, nor did I measure the olive oil, just added enough so the panko crumbs were lightly coated. Duncan, you have outdone yourself. This is a fresh tasting dish that allows the flavor of the beautiful halibut to shine. No heavy seasonings, no heavy, rich sauce. Excellent, especially served with a wild rice pilaf.
I used basa filets. I had some panko bread crumbs and was looking for recipes to try them with. This recipe was fine but won't make again
This recipe turned out great. I used cod because that is what I had on hand. I also used dry herbs because I did not have fresh herbs. I will definitely make this again.
I followed this recipe exactly except for subbing green onions for the chives. I was surprised at how mild the fresh dill is! I've only used dried before. We also liked the lemon zest in this. The cooking directions are right on target! My only suggestion would be to start with only half the salt and taste it for seasoning. It was way too salty for us. Thanks for a new variation of cooking halibut!
This was light and super moist--I think it's important to rub in some olive oil before the panko to keep it from drying out. I also broiled it for about 30 seconds right before serving for an extra cripsy topping. I just used dried herbs, whatever I had on hand, and eyeballed the measurements. It was delicious!
Used spotted sea trout fillets - what we had on hand - and I don't know if that's why it came out so incredibly dry. It was in definite need of a sauce or something to give it a little "wet". The crunchiness was nice, but it was way too dry to stand alone for me and my family.
Delicious.I did not have chives and that was fine. I squeezed in a bit of fresh lemon juice. Otherwise I followed the recipe. Really good.
* Percent Daily Values are based on a 2,000 calorie diet.
Herb Crusted Halibut
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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