Dijon Crusted Halibut176 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.” - by CHRISTYJ
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
- In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
- Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Amount Per Serving (4 total)
- 318 cal
- 17.1 g
- 11.8 g
Based on a 2,000 calorie diet
Reviews (176)Rate This Recipe
"This was great! I used fat free mayo and extra virgin olive oil in place of the butter and it was delicious and healthy. Thanks for the great recipe!..." See more"
"This recipe is FANTASTIC! However, I would recommend using only 1 tsp. of the Dijon mustard- not 1 tbsp. The flavor of the Dijon mustard can be overpowering, potentially masking the flavor of the h..." See morealibut. Also, make sure you cook it at a higher temperature. Otherwise, the breadcrumb-crusted fish will be a bit soggy at the bottom. However, if you use high heat, this will quickly evaporate all of the water that naturally comes out of the fish when baked. Other than that, this recipe has a GREAT flavor. The Parmesan adds a great flavor. I served it as a fish sandwich with aioli on the side. Delicious!!!"
"Given comments that the fish needed more cooking time, wasn't crunchy or didn't get brown, I made a couple of small changes to correct. I raised the oven temperature to 400 degrees, put the pan on the..." See more upper third of the oven, and baked the filets about 20 minutes. Also, I drizzled the fish with about 2 T. of extra melted butter, letting some of it flow onto the pan. These small changes made the coating crisp and golden brown and the fish perfectly cooked. While this is not my favorite way to prepare halibut, it was an interesting change. I won't be making this again, however, as hubby didn't like it at all (in fact, his ended up in the garbage can). He thought the topping too heavy and overpowering for this delicately flavored fish, preferring it more simply prepared. I have to agree. "
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