Thank you Frank & Sherry for the halibut!
Granny has good friends who were in Alaska recently. Frank caught halibut and salmon and they were good enough to share some with us. Halibut is one of the wonderfully tasty but pricey fish and when you find it on sale when it’s below $12.99 a pound you snap it up so this was a huge treat as I have not seen it for less the $13.99 lately.
We had a 13 oz. steak and I was told to figure out what to do with it. I looked at alot of recipes and picked 2 that really struck me: one really easy, one labor intensive. I had some help as I ended up needing to fix this last night after I got home from work. We soaked the fish in a little salted water for a little more than and hour and Gran had also toasted and chopped some walnuts. Mom was also good enough to let me once again raid her garden for herbs. (The fact this will not be available to me in the next coming months is rather crushing for me!)
The final product was a flaky wonderfully flavorful fish. The crust was crunchy and delicious on its own. It would be good on any number of things: salmon, chicken breasts, sliced zucchini, casserole topping and more. We both decided this was one to keep around so we hope you enjoy it too!
Roasted Halibut with Walnut Crust
Originally published in Bon Appétit Oct 2007
I found on Epicurious.com and modified slightly
Makes 3 servings
Nonstick vegetable oil spray
1/3 c. finely chopped toasted walnuts
1/4 c. panko (Japanese breadcrumbs)*
1/8 c. (packed) fresh Italian parsley, chopped
1 T. fresh basil, finely chopped
1 T. fresh chives, finely chopped
2 8-ounce halibut fillets (each about 1 to 2 inches thick)
1 tablespoons butter, melted
Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with kosher salt and fresh ground pepper. Brush each fish fillet with 1 tablespoon melted butter. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 12 minutes. Transfer fish to plates; garnish with lemon wedges.
*Panko I have found is now widely available in local grocery stores in the baking or Asian section.