Halibut with Garlic Butter Herb Bread Crumbs

I am starting to sound like a broken record. I prepped dinner ahead of time, parked it in the frig, and baked it for 15 minutes after getting home from the pool - Dinner's Ready. I made one of my personal cheffing recipes for dinner tonight - Halibut with Garlic Butter Herb Bread Crumbs.

Reviews were good from all family members. The general consensus was that the crunchy, garlicky bread crumb topping was a nice contrast to the tender halibut. I also served a pasta salad with fresh mozzarella, pepperoni, cucumber, and tomatoes dressed with Newman's Own Olive Oil and Vinegar Dressing.

A tasty, light meal for a warm weekend night.

Halibut with Garlic Butter Herb Bread Crumbs

Adapted from a recipe from Dave Lieberman

5 tablespoons butter, divided
4 (6-ounce) halibut fillets
Salt and freshly ground black pepper
1/2 lemon, zested and juiced
4 cloves garlic, smashed
1 cup panko
1/2 cup fresh parsley leaves

Preheat oven to 400 degrees.

Pulse the bread in a food processor to get slightly coarse bread crumbs.

Coat a casserole dish just large enough to hold the fillets with butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice.

Melt the remaining 4 tablespoons of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.

Add the panko and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper. (I usually use the food processor for the parsley, after I pulse the breadcrumbs).

Spread a layer of panko mixture over the top of each fillet. At this point, you can cover the dish with plastic wrap and refrigerate until you are ready to bake - up to 4 hours/

Bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through. *Depending upon the thickness of your fish, adjust cooking time.


Peter M said...

Halibut is a wonderful fish and it does complement a breaded topping like this. You cook, I gladly EAT!

Judy@nofearentertaining said...

What a great blog. I have to prepare food ahead of time that can just be finished when we all get home! I will definitely be using some of these ideas! Love this halibut recipe!

Sarah said...

That sounds like a wonderful combination! I might have to try that out the next time I get halibut.

Jan said...

I love halibut, and this sounds like a wonderful way to serve it. Your pasta salad sounds good, too.

amycaseycooks said...

peter m - halibut is a great, light fish - our family loved this recipe.

judy @ no fear entertaining - keep checking back for more make ahead ideas - thanks for reading.

chiff0nade - WOW! A SENIOR EXECUTIVE reading my little old blog. I feel so honored. Sorry my post doesn't cut it with you seafood aficionados. Didn't know I was getting graded.

By the way, the halibut recipe was new to my family. I don't think I said it was a new recipe. Have a nice day.

sarah - thanks for the compliments. Give it a try.

jan - thanks - did you ever get the grill out into the parking lot?

Tanya said...

We have some fresh walleye that I'm going to prepare this week for dinner. I"ll have to try a piece with this topping. Thanks!

Patsyk said...

That looks so good! I'm going to have to give this a try since we (like many others) are trying to eat more fish! Yum!

Jerry said...

I'm craving fish and this is mouth watering!

amycaseycooks said...

tanya - that sounds great - hope you enjoy it.

patsyk - i'm sure you'll love it.

jerry - i have been on a fish kick lately. can't seem to get enough of it.

Cynthia said...

No my dear you are not sounding like a broken record. I have been inspired by this dish to do the same with the grey snapper I have in the fridge. Yours looks fantastic.

Anonymous said...

Yum! This looks amazing. A nice buttery feel from the fish and a crunch from the topping and the flavors..mmm... now I'm drooling.

amycaseycooks said...

cynthia - i have been finding out that getting dinner to the table is more enjoyable when a do a little prep ahead of time. your snapper version sounds great.

katie - the contrasts of textures was my favorite feature of this recipe. the halibut was more substantial than a fish like tilapia - something that i enjoyed.

Anonymous said...

Gorgeous fish! I love all the goodness on top. It looks like a great summer dinner.

Anonymous said...

i think i see the destiny of the halibut fillets in my freezer, with a nice orzo salad on the side...

NorCalMrs said...

I have been searching high and low for a garlic crusted halibut recipe that looks good and I stumbled upon your blog. This recipe is perfect! Thank you for posting! I am going to try it this week! :)

Karrissa Winward said...

Hello! This recipe looks great. I don't know much a lot about fish :) but I do have some Mahi Mahi in my freezer. Would this recipe work with Mahi Mahi?

amycaseycooks said...

Karrissa - Any firm white fish, including mahi mahi would work well in this recipe. Also check out my recipe for a Mahi Mahi BLT.