Hazelnut-Crusted Halibut
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
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Hazelnut Crust
- b.Place raw hazelnuts in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly browned in spots.
- c.Immediately transfer the hot nuts to a clean kitchen towel. Fold the towel over and rub vigorously to remove the papery skins. Don't worry if some skin remains.
- d.In a food processor, combine the toasted hazelnuts, panko breadcrumbs, 2 tbsp chopped parsley, salt, and pepper. Pulse 5-7 times until the mixture resembles coarse crumbs. Avoid over-processing into a paste. Transfer the crust mixture to a shallow dish or plate.
- 2
Step 2
- a.Prepare the Halibut Fillets
- b.Thoroughly pat the halibut fillets dry on all sides with paper towels. This is a critical step for achieving a crispy crust.
- c.Using a pastry brush or the back of a spoon, spread a thin, even layer of Dijon mustard over the top surface of each fillet. The mustard acts as a flavorful binder for the crust.
- 3
Step 3
- a.Coat the Fish
- b.Take one fillet at a time and press the mustard-coated side firmly into the hazelnut mixture.
- c.Ensure the entire surface is evenly and generously coated, pressing gently to help the crust adhere.
- 4
Step 4
- a.Pan-Sear the Halibut
- b.Heat the olive oil and butter in a large, heavy-bottomed skillet (non-stick or cast iron is ideal) over medium-high heat. The butter should be fully melted and the fat should shimmer.
- c.Carefully place the halibut fillets in the hot pan, crust-side down. Do not overcrowd the pan; cook in two batches if necessary.
- d.Sear for 3-4 minutes without moving the fillets. This allows a deep golden-brown, crispy crust to form.
- e.Using a wide fish spatula, gently flip the fillets. Reduce the heat to medium and cook for another 3-5 minutes on the second side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- 5
Step 5
- a.Serve
- b.Remove the fish from the skillet and let it rest for a minute.
- c.Garnish with additional fresh parsley and serve immediately with fresh lemon wedges for squeezing over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best crust, ensure your halibut fillets are completely dry before applying the mustard.
- 2Use a wide, thin spatula (a fish spatula is perfect) for flipping to prevent the delicate crust from breaking.
- 3Halibut cooks quickly. Check for doneness a minute earlier than you think to avoid overcooking. The fish should be opaque and flake easily.
- 4If you don't have a food processor, you can finely chop the toasted hazelnuts with a knife.
- 5Make sure your pan is properly preheated before adding the fish. This ensures a good sear and prevents sticking.
- 6This recipe also works well with other firm white fish like cod, mahi-mahi, or rockfish.
Adapt it for your goals.
Nut Variation
Replace hazelnuts with toasted pecans, walnuts, or almonds for a different nutty flavor profile.
Herb VariationHerb Variation
Incorporate other fresh herbs like dill, tarragon, or chives into the panko mixture along with the parsley.
Gluten FreeGluten-Free
To make this recipe gluten-free, simply substitute the panko with gluten-free panko breadcrumbs.
Baked VersionBaked Version
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.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Halibut is an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation throughout the body.
Excellent Source of Lean Protein
This dish provides high-quality lean protein, essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Supports Heart Health
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.
Frequently asked questions
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.