- Nonstick vegetable oil spray
- 3/4 cup finely chopped toasted walnuts
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup (packed) chopped fresh Italian parsley
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives
- 6 8-ounce halibut fillets (each about 1 inch thick)
- 6 tablespoons butter, melted
Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. 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 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.
Recipe—Macadamia Nut Crusted Halibut
One of my all time favorite restaurants in Sacramento is Scott’s Seafood. They are known for stunning presentation and of course their out-of-this-world fish dishes. One of my all time favorite meals that they serve is their melt in your mouth macadamia nut crusted halibut. It is incredible! They take an already awesome piece of fish and seem to make it more awesome then you can possibly imagine. Lucky for me (and you I suppose), they have some of their more popular recipes on their website. The other night I decided to attempt to make their popular halibut dish on my own. It did not disappoint, it was awesome! The brown butter gives the dish a salty and nutty flavor and the macadamia nuts themselves give the fish a mild sweetness and great texture. My husband, son, and I chowed down and we were in heaven! If you have a little extra time and money on your hands, and you want to impress, try this decadent recipe. It is an incredible way to enjoy halibut.
Note: This recipe is written to use an oven safe skillet. If you don’t have one, no biggie. Just use whatever large skillet you have and then transfer the fish to a large baking dish and finish off in the oven.
4-6 oz halibut filets, skin removed
1/2 c panko
1 1/2 c macadamia nuts
1/2 lb salted butter
4 tbsp olive oil
Pretzel Walnut Crusted Halibut
A delicious fish covered in pretzel and walnut pieces.
- 8 ounces, weight Halibut
- 10 whole Large Pretzel Rods
- ⅓ cups Walnuts
- 1-½ teaspoon Lemon Pepper
- 2 Tablespoons Butter
- Salt To Sprinkle
Add pretzels and walnuts to a food processor and blend until they are small crumbs. If you don’t have a food processor you can crush the mixture with a rolling pin in a Ziplock bag. Empty the crumbs into a small bowl and add the lemon pepper.
In an oven safe saute pan add 1 tablespoon of butter and melt it over medium heat.
In another bowl add the other 1 tablespoon of butter and put in the microwave until melted, about 15 seconds.
Pat the halibut with a paper towel on both sides. Sprinkle both sides with salt. Brush both sides of the halibut with the melted butter. Pat down both sides of the halibut generously with the pretzel walnut mixture.
Put it into the pan and cook for about 45 seconds on each side just to get a good sear. Then place pan in the oven for 8 minutes total, flipping halfway through the cooking time.
Serve over rice or greens.
Note: Cooking time may vary. Cook in the oven for 10 minutes per 1/3 inch thickness.
Roasted Halibut with Walnut Crust - Recipes
California halibut fillets (about 1 inch thick)
Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
6 tablespoons butter, melted
1) Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl sprinkle with salt and pepper.
2) Brush each fish fillet with 1 tablespoon melted butter sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere.
3) Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates garnish with lemon wedges.
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Reviews (10 reviews)
This recipe is terrific! Came out like a restaurant meal. I had to sub mahi, but it worked fine - similar texture. Don't skip the salad - the vinaigrette accents the fish and greens perfectly. I used mixed "spring greens." Almonds got a little browner than they maybe should have, but not burned. Just watch them. I served this with buttery pan-roasted baby potatoes. Pretty on the plate. And easy!
Perfect for a light summer dinner. I used half almond flour and half regular flour. I used whole almonds and ground in a food processor, perhaps the larger pieces almonds work better than slivered as I see come comments on the almonds burning. I no issues on medium heat and 4 minutes per side was perfect. I used arugula for the greens and a good quality olive oil.
Easy, quick and fantastic flavor. I used a Cuisinart mini processor and ground half sliced and half slivered almonds, the sliced grind smaller so it helps the crust adhere. At 4 minutes per side they came out beautifully golden brown. I added cornmeal to the flour (will try garbanzo instead of AP flour next time). Served it over a bed of baby spinach. The fish reheated beautifully in the microwave (2 minutes at half power)and maintained the crunch. Great summer dish, light and refreshing. Will be making it again with halibut as well as other fish.
Pan-Seared Walnut Crusted Halibut
Need a new weeknight dinner idea? This pan-seared walnut crusted halibut is just for you! Halibut is a white flaky fish that does not have a strong fish taste and is a great alternative to salmon. Served with a side salad or vegetable and it makes the perfect light weeknight dinner.
This walnut-dijon mustard crust is also good for chicken.
Walnut Crusted Halibut
Walnuts give a crunchy nutty-earthy flavor to the crust and provide a good source of protein and polyunsaturated fat. Walnuts have a variety of healthy benefits such as supporting heart health, reducing inflammation and strengthening your immune health. They are also a good source of folic acid which is important for pregnancy health. http://www.healthline.com
If your gluten-free, you can skip the panko breadcrumbs in the recipe below. Complete steps 1-4, skip over the second part of step 4 and all of step 5. In step 6, using a slightly lower temperature, medium heat, put the halibut crust side down until it forms a crust and starts to brown. Continue with step 7 and 8.
Dicing an onion, check out my step-by-step tutorial on the best (and fastest) way to dice an onion. It’s always important to aim for the same size dice so that it will cook evenly throughout. For this dish it can be a rough chop because once it’s cooked, it will go into a blender or food processor.
- ¾ cup panko bread crumbs
- ⅓ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 4 (6 ounce) halibut fillets
Preheat the oven to 400 degrees F (200 degrees C).
Line a baking sheet with foil.
Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
Rinse halibut fillets and pat dry with a paper towel.
Place halibut fillets onto the prepared baking sheet.
Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
To prepare pesto, place all ingredients except oil in a food processor. Process to finely chop all ingredients. With the food processor running, slowly add oil and process until smooth.
To prepare herbed tomatoes, stir together all ingredients in a medium bowl.
To prepare halibut, preheat oven to 400°F and line a baking sheet with parchment paper. Pat excess moisture from halibut and place on baking sheet.
Stir together walnuts, breadcrumbs, butter, parsley, salt and pepper in a small bowl. Press equal amounts onto each halibut fillet.
Bake for 10 minutes or until fish flakes easily with a fork and topping is golden brown.
Spread equal amounts of pesto onto the center of 6 plates. Place halibut over pesto and top with tomatoes.
- Toast panko breadcrumbs and walnuts in a dry skillet over medium heat for approximately 5 minutes tossing often. They will become lightly toasted and fragrant. Transfer to a mixing bowl. Add butter and salt then mix until well incorporated.
- Lay a large piece of parchment paper out on the counter and top with crust mixture. Cover with another large piece of parchment paper. Press down to flatten slightly then with a rolling pin roll out to 1/4-inch thick. Place in freezer on a flat surface to set.
- Toast walnuts in a dry skillet over medium heat for approximately 5 minutes tossing often. They will become lightly toasted and fragrant
- In a food processor, combine arugula, Parmesan cheese, walnuts, garlic and kosher salt. Turn on and slowly add in extra-virgin olive oil and walnut oil until a paste forms, approximately 30 seconds. Transfer to a bowl, cover with plastic wrap and place in refrigerator.
- Preheat broiler on high.
- Remove crust from the freezer. Keep the parchment paper on and, using kitchen shears, cut 6 pieces into the same size as the halibut fillets.
- Working in 2 separate sauté pans, evenly heat canola oil over medium-high heat. Season halibut fillets with kosher salt. Once the oil is hot and smoking, add 3 halibut fillets per pan and sear for 5 minutes on one side, then flip and sear for 3 minutes longer on the other side. Working in 2 pans will allow the fillets to cook evenly and not be overcrowded in the pan.
- Remove one side of parchment paper from the crust and top each piece of halibut. Peel away the second side of parchment, repeating until all 6 are topped.
- Transfer the sauté pans under the broiler for approximately 2 minutes or until crust is golden brown and toasted.
- Spoon arugula pesto on the bottom of a large serving platter. Place crusted halibut on top and serve family style.
- 1 cup all-purpose flour
- ½ teaspoon sea salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons coarse grained Dijon mustard
- 2 large eggs
- 1 ¼ cups pecans, finely chopped
- 1 ¼ cups fresh or dried breadcrumbs
- 8 (6-ounce) skinless halibut fillets
- ¼ cup butter
- Dijon Cream Sauce
Combine flour, salt, and pepper in a shallow bowl. Whisk mustard and eggs in another shallow bowl. Combine pecans and breadcrumbs in a third shallow bowl.
Dredge each halibut fillet in flour mixture, shaking off excess. Dip halibut in egg mixture to coat drain excess. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
Melt 2 tablespoons butter over medium heat. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter as needed. Arrange fillets on a foil-lined baking sheet. Bake at 350° for 10 minutes or until done. Serve with Dijon Cream Sauce.