Recipe by DeeDee
I was looking for recipes to cook halibut seeing as I caught 2 from a deep sea fishing trip off of Vancouver Island. The first one I caught was 46 lb and the second one was 27 lb. I found this recipe from a Hellman's pamphlet. I made a couple of changes to suit our taste. We love doing halibut this way. The topping keeps the fish moist. We had our halibut cut into 1 lb. servings so we bbq it in one piece and then cut it into portions. The recipe says it serves 4 but my husband and I split it ourselves.
Top Review by rachel.blanche
This is one of the fish dishes I make quite often. I always just make it in the oven since I am in an apartment without a grill. It still turns out delicious. I also use panko instead of regular breadcrumbs. I like the extra crunch to it.
- 1⁄2 cup breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon lemon zest
- salt & pepper
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh tarragon
- 1 chopped green onion
- 1 chopped plum tomato
- 1 lb halibut fillet, about 1/2 inch thick, skin left on
- 2 tablespoons lemon juice
Directions See How It's Made
- In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
- Add melted butter and toss with a fork to form a crumbly mixture.
- In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
- Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
- Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
- Drizzle lemon juice over fillets and serve immediately.