Roasted Halibut with a Lemon-Garlic-Herb Crust Recipe
- by Omaha Steaks
- Last updated Jul 18, 2024
Looking for a new way to enjoy the wonderfully mild and lean experience of a delicious halibut fillet? Then you’re going to love our roasted halibut with lemon-garlic-herb crust recipe! Delicate and flaky halibut is coated in a flavor-packed breading of savory garlic-herb croutons and peppery parsley, oven-roasted to browned perfection, spritzed with a squeeze of zesty lemon, and served with a side of creamy, rich, and tangy tartar sauce for a light and satisfying meal everyone will love.
Why We Love This Halibut Recipe
If you have a seafood avoider or newbie at your dinner table, Omaha Steaks Wild Halibut Fillets are the perfect introduction to mouthwatering, ocean-fresh flavor! Halibut is known for its mild taste and firm, meaty texture, delivering the satisfaction of the perfect seafood dish without the “fishy” flavor and smell. Our halibut is sustainably wild-caught in the Pacific Ocean and flash-frozen immediately to lock in that day-of-catch experience and quality until you’re ready to enjoy! Halibut is also a smart choice for healthy eating. This whitefish is low in both fat and sodium and chock full of protein, potassium, and omega 3s!
Before You Start
- Safely thaw your nutrient-packed Wild Halibut Fillets overnight in the refrigerator or in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- Foil-Lined Sheet Pan
- Food Processor
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Roasted Halibut with a Lemon-Garlic-Herb Crust
Ingredients
- 4 Omaha Steaks Wild Halibut Fillets
- 1/4 cup mayonnaise
- 2 cups garlic-herb croutons
- 2 tablespoons parsley, chopped
- 1 teaspoon sea salt
- 3/4 cup tartar sauce
- 4 lemon wedges
- 4 parsley sprigs
Instructions
- Preheat oven to 400° degrees Fahrenheit.
- Arrange halibut fillets on foil-lined sheet pan.
- Spread1 tablespoon of mayonnaise, followed by sprinkling 1/4 teaspoon of salt, over each fillet.
- Sprinkle 1/4 tsp. of salt over each Halibut Steak.
- Grind croutons in food processor until coarse.
- Mix ground croutons with chopped parsley.
- Top each filet with 1/2 cup of ground up garlic-herb croutons.
- Pack breading and dredge fillets through it to thoroughly coat each fillet.
- Roast until breading is browned and fillets are opaque in color and have reached an internal temperature of 145 degrees Fahrenheit.
- Squeeze a lemon wedge over each fillet and garnish with a parsley sprig before serving with a side of tartar sauce.
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