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Tender, flaky halibut fillets with a savory, crunchy crust of toasted hazelnuts and panko breadcrumbs. A classic Pacific Northwest dish that’s elegant enough for a dinner party but quick enough for a weeknight.
For 4 servings
Prepare the Hazelnut Crust
Prepare the Halibut Fillets
Coat the Fish
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Tender, flaky halibut fillets with a savory, crunchy crust of toasted hazelnuts and panko breadcrumbs. A classic Pacific Northwest dish that’s elegant enough for a dinner party but quick enough for a weeknight.
This pacific_northwest recipe takes 25 minutes to prepare and yields 4 servings. At 458.09 calories per serving with 33.61g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Pan-Sear the Halibut
Serve
Replace hazelnuts with toasted pecans, walnuts, or almonds for a different nutty flavor profile.
Incorporate other fresh herbs like dill, tarragon, or chives into the panko mixture along with the parsley.
To make this recipe gluten-free, simply substitute the panko with gluten-free panko breadcrumbs.
For a lighter version, bake the crusted halibut on a parchment-lined baking sheet at 400°F (200°C) for 10-12 minutes, or until cooked through.
Halibut is an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation throughout the body.
This dish provides high-quality lean protein, essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
The combination of monounsaturated fats from hazelnuts and olive oil, along with the omega-3s from the fish, helps to lower bad cholesterol levels and support overall cardiovascular health.
Each serving of Hazelnut-Crusted Halibut contains approximately 490-520 calories, depending on the exact size of the fillet and the amount of oil absorbed during cooking.
Yes, this dish is quite healthy. Halibut is an excellent source of lean protein and omega-3 fatty acids. Hazelnuts and olive oil provide heart-healthy monounsaturated fats. Pan-searing is also a healthier cooking method than deep-frying.
Absolutely. To bake, place the crusted fillets on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 10-12 minutes. The crust may be slightly less crispy than the pan-fried version but it's a delicious and lighter alternative.
This dish pairs beautifully with roasted asparagus, a simple green salad with a vinaigrette, lemon-butter pasta, or creamy polenta. A crisp white wine like Sauvignon Blanc or Pinot Grigio is also an excellent accompaniment.
The best way to check for doneness is to insert a fork into the thickest part of the fillet and gently twist. If the fish flakes easily and is opaque throughout, it's done. An instant-read thermometer should register 145°F (63°C).
Yes, you can prepare the hazelnut and panko mixture up to 2-3 days in advance. Store it in an airtight container at room temperature until you're ready to cook the fish.