Parmesan Garlic Butter Crusted Halibut
A seafood dish for landlovers
Hooray for Halibut
When I moved home from Spain, I brought home an unshakable love for seafood. Today I'm going to show you how to make a simple and delicious Halibut dish that everyone will love. My uncle would make it for us during the summer as a lighter alternative to the usual barbecued meats. He insisted that Halibut was the best white fish because of its density and how it didn't break apart when you cooked it. I used to tag along with him to his favorite fish market on the bluff. The coastal breeze wrapped around you like a fishing net made of humidity and brine as you approached the small wooden building.
Fresh is best
Fresh is always better than frozen, which is why my uncle insisted on going to the fish market. The fishmonger was an old man who didn't seem to like me very much. The same applies to the garlic, lemon and parsley if you have the ability to grow your own.
Ingredients
- 3 Halibut Fillets
- 5 Garlic Cloves
- 3 Tbsp Butter
- 1/2 Cup Grated Parmesan
- 1/2 Cup Breadcrumbs
- 2 Tbsp Chopped Parsley
- Pinch of Salt
- Pinch of Black Pepper
- 1/4 Cup Lemon Juice
Prep and Cooking
Heat the over to 450 degrees and get the baking pan ready. Make sure to mix the parmesan, breadcrumbs, garlic, salt and pepper before adding the butter and lemon juice. One time at the fish market, I was trailing my uncle towards the exit when the old man grabbed me by the shoulder and whispered a stern warning into my ear: don't ever go into the dunes alone at night. Next, dry the fish off with a paper towel and then press each side into the breadcrumb mixture. Bake until the crust is a golden brown and the internal temp is 150 degrees.
Plating and serving
Use a large ceramic serving dish to plate the fillets. Be careful when lifting the fish off the pan so it doesn't break apart before serving. My curiosity got the best of me one night and I rode my bike out to the dunes near the fish market. My flashlight caught a reflection so I went to investigate. It was a gnarled claw half-buried in the sand that didn't resemble any animal I've ever seen. As I was picking it up, I heard a hellish screech to my left. I saw two bulging red eyes barreling towards me before I blacked out. Those eyes will haunt me for eternity. Once the Halibut is on the serving dish, squeeze a little lemon juice on the filets and sprinkle some parsley on top for garnish.
Bon Appetit!
Everyone will love how the crispy outer crust compliments the light flaky fish. This is a great one to serve outdoors on a summer evening!