Hazelnut Crusted Halibut with Garlic Mashed Potatoes Recipe - Allrecipes.com
Hazelnut Crusted Halibut with Garlic Mashed Potatoes Recipe
  • READY IN 45 mins

Hazelnut Crusted Halibut with Garlic Mashed Potatoes

Recipe by  

"This is a lovely meal of pan roasted halibut with rich and creamy garlic mashed potatoes. A true romantic meal for 2!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
  2. Preheat an oven to 500 degrees F (260 degrees C).
  3. While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
  4. Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
  5. Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
  6. To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Jul 20, 2012

I have minor criticisms of this recipe and made minor changes - nevertheless it is a wonderful dish Hubs and I both enjoyed. The potatoes are perfect just as written. The recipe doesn't specify, but for color and interest I didn't peel them and added chopped fresh parsley at the end. Don't be tempted to just boil the garlic along with the potatoes - you'll lose a lot of flavor! I used the ground hazelnuts on half the filets, ground almonds on the other and Hubs and I agree the almonds were the clear winner. I love hazelnuts but in our view they're too sweet to coat fish with. I made my own fresh bread crumbs, seasoning them lightly with an Italian seasoning blend. I used grouper filets and brushed them with olive oil before coating them on both sides with the nut/bread crumb mixture. Because my filets were thin I didn't bother to finish cooking them in the oven - a few minutes in the skillet on both sides cooked them perfectly. The browned butter was a nice touch, but we agreed we could have done without it. I don't think it makes that much a difference in taste and all that extra butter just wasn't necessary. Omitting it would not diminish the dish and would save a lot of calories as well as an extra step in the preparation. I served this with fresh asparagus which was the perfect complement and made for a beautiful presentation.

Mar 16, 2009

Delicious!! The crust on this halibut is so, so good! I loved the mashed potatoes because I love garlic, but some of you might want to cut down from 5 cloves, but if you love buttery, garlicy mashed potatoes with tender halibut you will love this recipe! This is my new favorite and I can't wait to try this out on other fish. Loved it!


17 Ratings

Sep 01, 2009

I never had halibut before and it was delicious with this recipe. I had bought frozen halibut from Costco and defrosted it in the refrigerator over night. I did almost exactly what the recipe says except I used only about 4 tablespoons of butter and for the broth I dissolved a knorr's vegetable bullion cube and used about 4 tablespoons of that. I wish I had used more broth, it was very tasty with the browned butter. The recipe calls for 2 halibut steaks, I made 3, so I thought I would need to increase the nut/bread crumbs so I made 1/3 cup of each, it was way too much, the regular recipe is enough for at least 4 steaks. Overall it was an excellent dinner; and it was so easy and quick to make. I will definitely make it again.

Oct 04, 2010

This review was based on the fish only, as I didn't make the potatoes as directed. I also omitted the browned butter, as I felt it wasn't really necessary. That being said, this fish recipe was excellent. I made this for hub's birthday after he came home with 30 lbs of halibut from an Alaskan fishing trip. I ended up cooking the fish in the pan completely rather than finishing in the oven - this is partly b/c I don't have an oven-safe skillet, but also b/c I didn't feel it necessary. I served with another garlic mash recipe from this site, steamed asparagus, and the beet salad from this site. We both LOVED it. NOTE: The recipe as written will leave you with a lot of extra bread crumb/nut topping. I kept the leftovers in ziplock bag and made this again a week later with following variations: preheat oven to 450 degrees F. Line a cookie sheet with foil and spray with nonstick cooking spray (easy cleanup). After rinsing filets, pat dry and sprinkle w/ salt. Lightly dredge in flour, then dip filets in milk, then pat into nut mixture. Place nut side up on cookie sheet and place a pat of butter on top of each filet. Bake for 8-15 mins, depending on thickness (ours took about 15 mins, as they are close to an inch thick). This version turned out excellent too, but was a little easier. I still had left over topping and used again for chicken (in the oven) - yum!!! Overall - fantastic recipe that will become a staple in our house!

Aug 27, 2009

I am only rating the halibut....and it was great! I used panko bread crumbs because I like a nice crisp crust. It turned out perfectly. My 3 yr old kept shoving it in his mouth. I'm always looking for new ways to jazz up fish, so this is a keeper! Thanks for sharing this one.

Apr 24, 2012

I made some slight changes both in preparation and in the ingredients. I don't normally like using seasoned bread crumbs only b/c they're rarely seasoned to suit my taste. I switched in some panko bread crumbs (same quantity) and added in 1/2 tsp italian seasoning, and 1/2 tsp garlic salt. My fillets were rather large and they wouldn't fit in my saute pan so I lightly greased a casserole dish, and then brushed each fillet w/ unsalted butter. I sprinkled the seasoned breadcrumbs on top and baked it for the same time frame w/ the nut side facing up. Since I added garlic salt to the breading I chose not to add garlic to the mashed potatoes. This was a belly busting meal but OH my it was good!!!!

Aug 31, 2009

I am rating the mashed potatoes only which I prepared with a different halibut recipe. Overall the potatoes were delicious but I would use slightly less garlic...5 cloves is a lot unless they're all small cloves. I would also add a little bit of milk to make these potatoes creamier. Just add until the consistency is how you like it. Without a bit of milk, we found the potatoes too dry. Otherwise I'd rate the potatoes higher.

Jan 02, 2012

Substituted the hazelnuts with slivered almonds and it was fantastic. I also never thought to make a garlic/salt paste to add to mashed potatoes after cooking... it's way better than dropping garlic in while boiling.


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  • Calories
  • 1038 kcal
  • 52%
  • Carbohydrates
  • 52.4 g
  • 17%
  • Cholesterol
  • 191 mg
  • 64%
  • Fat
  • 73.9 g
  • 114%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 45 g
  • 90%
  • Sodium
  • 1653 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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