Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.
This was great! I used fat free mayo and extra virgin olive oil in place of the butter and it was delicious and healthy. Thanks for the great recipe!
Read More Given comments that the fish needed more cooking time, wasn't crunchy or didn't get brown, I made a couple of small changes to correct. I raised the oven temperature to 400 degrees, put the pan on the upper third of the oven, and baked the filets about 20 minutes. Also, I drizzled the fish with about 2 T. of extra melted butter, letting some of it flow onto the pan. These small changes made the coating crisp and golden brown and the fish perfectly cooked. While this is not my favorite way to prepare halibut, it was an interesting change. I won't be making this again, however, as hubby didn't like it at all (in fact, his ended up in the garbage can). He thought the topping too heavy and overpowering for this delicately flavored fish, preferring it more simply prepared. I have to agree.
Read MoreThis was great! I used fat free mayo and extra virgin olive oil in place of the butter and it was delicious and healthy. Thanks for the great recipe!
Given comments that the fish needed more cooking time, wasn't crunchy or didn't get brown, I made a couple of small changes to correct. I raised the oven temperature to 400 degrees, put the pan on the upper third of the oven, and baked the filets about 20 minutes. Also, I drizzled the fish with about 2 T. of extra melted butter, letting some of it flow onto the pan. These small changes made the coating crisp and golden brown and the fish perfectly cooked. While this is not my favorite way to prepare halibut, it was an interesting change. I won't be making this again, however, as hubby didn't like it at all (in fact, his ended up in the garbage can). He thought the topping too heavy and overpowering for this delicately flavored fish, preferring it more simply prepared. I have to agree.
This recipe is FANTASTIC! However, I would recommend using only 1 tsp. of the Dijon mustard- not 1 tbsp. The flavor of the Dijon mustard can be overpowering, potentially masking the flavor of the halibut. Also, make sure you cook it at a higher temperature. Otherwise, the breadcrumb-crusted fish will be a bit soggy at the bottom. However, if you use high heat, this will quickly evaporate all of the water that naturally comes out of the fish when baked. Other than that, this recipe has a GREAT flavor. The Parmesan adds a great flavor. I served it as a fish sandwich with aioli on the side. Delicious!!!
This is a killer recipe!! I Used halibut from Alaska which had been frozen and vacuumed sealed. I didn't have horseradish so instead used Trader Joes sweet hot mustard and didn't use the required Dijon mustard. I used 2 tablespoons. In place of the bread crumbs I used Panko Japenese Bread Crumbs. I also used Panko for mixing the topping. After cooking for 15 minutes at 350, I popped it under the broiler for about two minutes to get the top golden brown. This turned out great. Hubby was in heaven. Makes him want to go fishing for more halibut!
As I was sharing this dinner with someone who is lactose intolerant, I could not use parmesan cheese in the recipe; instead, we added ground macadamia nuts - it turned out great. Even my seven-year-old (who hates both mustard and horseradish.. ) thought this fish was yummy. In response to the reviewer who thought that the ingredients overpowered the fish: use thick halibut steaks instead of fillets, and you will have plenty of fish flavour (and texture) to enjoy.
I used tilapia for this recipe and it was amazing! After just 15 minutes in the oven, the fish was so moist and tasty. I served garlic herb potatoes and carrots with a brown sugar sauce on the side. Try this recipe if you're looking for something quick and easy to serve to guests or your family!
Pretty good. I am however going to be the rebel reviewer and say that the breadcrumbs overwhelmed the taste of the dijon-horseradish (which is the reason that I wanted to try this, we love horseradish & were looking for a kick). We didn't hate it, but it didn't knock our socks off either. If I make it again, Ill fix the bread crumb issue. Thanks Christine ;)
Made just as is and actually only cooked 2 fillets but the same amount of sauce and topping as my husband likes sauces--this is divine!
Sorry, my husband and I found the mixture far too tangy. We actually scraped the mixture off the top. I will make it again, but I will modify it by cutting the mustard and horseradish in half, and add fresh garlic to it.
I used 1/2 Tbls of mustard after reading others' reviews that it was too tangy. I also used shredded parmesan cheese instead of grated and panko bread crumbs. Instead of mixing the butter, bread crumbs, and cheese, I drizzled the butter, sprinkled the cheese, and then topped with bread crumbs before tossing in the oven at 425. After 14 minutes, I switched the oven to broil for about a minute and browned the top. It was perfect!!!
Pretty good! I used the topping on talapia since I didn't have halibut. This topping would compliment most types of fish. I went easy with the final step of melted butter and breadcrumbs based on other reviewers who said the breadcrumbs overpowered the dish. ** New review as of 10/21/07: I made this with the halibut and it was delish! I used low-fat mayo and Japanese Panko breadcrumbs this time and the Panko was so much lighter than regular breadcrumbs. I didn't use the melted butter on the final topping either - - it was so light. Ran under the broiled just to brown everything up. I'm glad I tried it again with these lighter ingredients.
We found this recipe to be excellent. Flavors are mild and elegant and I am sharing the recipe with friends who recently brought home a supply of Halibut from an expedition. Be sure to add color to your plate, for eye appeal--this is a delicate and white dish. Definitely will make again
Very good recipe. Tried it with some Alaskan halibut that was caught and vacuum packed, very thickly cut. Substituted panko for breadcrumbs, olive oil for the margarine and upped the horseradish and dijon mustard amounts (thicker cuts of halibut tend to need a little more flavor and I do like spicy food.) Worked out really well at 350 degrees for 20 minutes, very tasty and easy to do. Will definitely repeat the recipe!
Fantastic! Used tilapia instead of halibut because it's what I had handy, and panko crumbs for the topping on top of the coating for a little extra crunch. I did put the pan under the broiler for the topping to brown. Yummy, yummy fish! I served it with creamy au gratin potatoes and creamed spinach.
Fantastic! Used tilapia instead of halibut because it's what I had handy, and panko crumbs for the topping on top of the coating for a little extra crunch. I did put the pan under the broiler for the topping to brown. Yummy, yummy fish! I served it with creamy au gratin potatoes and creamed spinach.
My husband and I LOVE this halibut recipe. To cut calories/fat, we substitute low-fat mayo and fat-free spray butter, and it still comes out tasty.
This was yummy. Used light mayo and omitted the horseradish. I prepped the sauce a little early and it became super thick from the bread crumbs absorbing everything, so mix it just before putting it on the fish. Baked it at 400 as others suggested and broiled for a few minutes at the end to really brown the topping. Turned out great.
AMAZING. Used flounder instead of halibut. Used Fat Free Mayo and couldn't tell why you would ever use full fat. So healthy and so impressed by this dish...and I'm picky.
Delicious! My halibut fillets were on the small side so I shouldn't have used all of the topping. So make sure you don't spread the topping on too thick if you like to taste mostly the halibut otherwise you will be scraping some off. I served mine with Caesar salad, roasted zucchini and twice baked potatoes. Very, very good and I will be making this one again! Edit: I have seen wasabi horseradish at the store and I think that would be a good sub for regular prepared horseradish! Maybe next time.
This was an easy recipe. The flavor was very nice. The mustard flavor with the horseradish is a great combination for mustard lovers. I used hot dijon mustard, hot horsradish for a kick and seasoned bread crumbs instead of plain. We like a robust flavor which it all gave. I served it on the side with alfredo and noodles to compliment the parm cheese, and steamed lemon zest asparagus. We made a separate batch of sauce for the asparagus because it was so good, and it went very well with the asparagus. We will make this again with halibut and differnt white fish. Great easy recipe, a definate do-over.
We loved this. I went light on the horseradish as it's not one of my fav. flavors but I like a hint of it and it does go well in this mix. Went a bit heavy on the lemon juice and I have become a devoted panko fan for bread crumbs. Just about all I use now and they are great on this - light and crunchy. Thanks for sharing Christy. Will use this often.
I made this dish and served it to several guests on the first try. It was very well received. i reduced the horseradish down to 1/2 tsp, and everyone agreed that much more would have been overkill. It allowed just enough spice, while allowing the other flavors through.
This was terrific! My husgand can't quit with the compliments! This will be one of my standards now!
Very good except I didn't use mayo (never use it..) and used instead an extra-soft low-fat cream cheese. Turned up great minus extra calories.
LOW CALORIE OPTION WITH THE SAME TASTE.... I SUBSTITUTED THE MAYO AND THE HORSERADISH WITH A WASABI FINISHING SAUCE AND REDUCED THE AMOUNT. I OMITTED THE BUTTER AND USED THE REMAINING LEMON TO SQUEEZE OVER THE TOP. I ALSO ADDED A SMALL AMOUNT OF CHOPPED PINE NUTS AND FRESH CHOPPED GARLIC TO THE SPREAD. I SERVED WITH ASPARAGUS GRILLED IN THE OVEN FOR 15 MIN NEXT TO THE HALIBUT...JUST LIGHTED COATED WITH OLIVE OIL SPARY, SEA SALT, AND FRESH BLACK PEPER. ALSO SERVED WITH A WHOLE WHEAT LINGUINI PESTO. GREAT COMBO THAT I'M SURE DR. OZ WOULD APPROVE :)
This was pretty good! We used pan fish filets, which were slightly smaller and so I should've adjusted the cooking time to account for the smaller filets, as they ended up being slightly over done. However, I took some of the other reviewers' advice and broiled the fish for a few minutes after the cooking time in order to brown the crust and get a bit of a crunch on the crust. Also, substitued a bit of chopped garlic for the horseradish and the flavor was great!
Incredible. We all loved it....kids, mother-in-law, husband. We have made it once with Halibut and once with Cod. Both were great and I think I even preferred the cod. Using low-fat mayo and a little less parmesan doesn't change it much at all. I sprinkled a bit of paprika on top and broiled it for a minute or two at the end to crisp it up a bit and make it look pretty.
This was very good. I had a hard time getting the paste to stick to the fish. If I had children I can't say they would eat this. It was pretty tangy.
have made this many times, usually the day we catch the Halibut, I have never used the Horse Radish as I always forget it.... Moist Fish, Crispy top... hmmmmmm perfect.
This recipe is so good. I tried it with both Halibut and Talapia, both good, but the Halibut is better. Incredible! I will make it again!
i used sole for this recipe & didn't mix the crumbs & parmesan into the mixture. instead i dipped both sides into the liquid mixture then dry mixture & baked for 13 minutes @ 350. Topping turned out crisp & flavourful. my kids enjoyed it very much!
Simple, elegant, melt-in-your-mouth marvelous. I would prepare this for anyone, my boss, my Mom, no worries.
Very very good. My husband said it was "restaurant quality"!!! My fish was a bit thick so it took 30+ minutes of cooking, part of that at 400 degrees. I didn't have enough (soy) mayonaise so I added plain yogurt and it was fine. It crusted nicely, looked good and tasted delicious.
I absolutely loved this recipe. My husband said it's the best Halibut he's ever eaten. Very good and easy to make.
This was so good Christine! I used panko crumbs which I seasoned up. Store didn't have halibut, so we used cod intead. Everyone flipped over this! Thank you!
OMG I love halibut to begin with but this recipe is just heavenly!!! Even my fiance' who isn't a fish person LOVED it!!! I agree with some of the other reviews that suggest more of the sauce, it has such a great flavor I just wanted more of it. Also I used panko breadcrumbs which helped make it a little more crispy as well as topped it with a little of the cheese which I broiled for the last minute or so which gave it a great colour and little added crunch :o) We will be keeping this and adding it to our favorites.
The kids really loved this, especially the topping. I thought mine was a bit dry, but my boyfriend didnt take them out when he was supposed to so I will make it again and see if turns out better.
I have been cooking this dish for over a year now and it is fabulous! Both me and my hsband love it and he requests it all the time :) I have used every type of fish and they all taste great. My kids (they are 5 yrs and 20 months) wont eat it so I just dont put the topping on there fish- simple :) I just bake there with butter and lemon juice at the same time I bake mine. If you like tangy and want to try something different with fish this is IT!! Marilyn
I changed this recipe around a little with the help of other reviews. Primarily, I used panko instead of breadcrumbs and it came out with a really nice crust. Since I like halibut fillets to be about an inch thick, I increased the oven temp to 400 and cooked it about 20-22 mins which it allowed it to cook through and for the panko to brown. I used butter instead of margerine. One of the things to note is the topping ingredients should be doubled if you are using larger fillets -- mine were about 6+ ounces each. Otherwise, amounts are perfect if you like dijon and horseradish - just the right amount spiciness for the mild, tender halibut fillets. EXCELLENT! I have cooked it about 4 times now and everyone raves!
We really liked this recipe and will definetly use it again. Halibut is a delightfully light fish which could be easily overpowered. Since all Dijon Mustards are not created equal I would highly recommend tasting the one you are using and adjusting the recipe so that it doesn't take over all of the flavour. Lunch leftovers were just as delightful as the original meal.
Delicious! I really enjoyed it, but my husband was fanatical about it and is still talking about it! I don't know why others say the horseradish taste is too strong, I didn't think so at all. Thank you for sharing, I will definitely make again.
When the fish was ready at 15 minutes the topping was just a breadcrumb mush. It wasn't crunchy at all, so I had to broil it, and I think this dried out the halibut. I liked the flavour of the topping though. For us, it would have been better without the mixed in breadcrumbs.
This dish was delish! My 13 month old and I LOVED it! My changes: I omitted the horseradish (because I didn't have any) and the butter. I accidentally added all the grated parm cheese to the creamy mixture (and ran out!) so the crispy topping was only bread crumbs - panko bread crumbs which I used in the creamy mixture too! I omitted the butter. I spread the creamy mixture over the fish. Then I pressed the dry panko over the spread and sprayed generously with olive oil PAM. I baked at 350 for 25 minutes (I used Halibut steaks, not fillets that's why the longer cooking time), then I crisped in the broiler for a couple of minutes. You must crispy in the broiler. Just baking cooks the fish but does not allow your crumbs to brown or get crispy. Your dish will look albino and undercooked if you do not broil. Oh! so delicious, though! EXCELLENT!
Excelllent and easy! My favorite way of cooking! I didn't even add salt as I thought there was enough in the parmesan. There is a little time in preparation and remember, just put the toppping on the top of the fist..
My boyfriend LOVED this recipe! I'm not much of a halibut fan, but it was a delicious way to prepare it. We loved it and will make again. Thank you for sharing :)
I'm sorry but I couldnt even eat this. I'm so glad I made an old recipe for half of the fish incase. My family just ate that. I used store bought bread crumbs tho and I didnt care for the horseradish in the flavor.
Awesome recipe. I don't usually care for white fish, but this one I will definitely make again - and again.....
This was very easy to prepare. Halibut wasn't in season, so I used grouper instead. I wasn't crazy about this - I think it was the strong taste of dijon and horseradish on such a mild fish. I did give it a higher rating though because my husband, who is not a fan of fish, really liked it so I would definitely make it again. Next time I will try to stick with the original recipe and use halibut.
We really enjoyed this recipe! I used Basa fillets instead of Halibut - if you've not used Basa yet, try it!! Excellent texture, tenderness. Enjoy!
I did not find that the topping mixture needed butter, so I excluded it to reduce calories. I also used fat free mayo and baked it at 400 degrees for 17 minutes then broiled it on low to brown the crispy topping. My husband and I both thoroughly enjoyed it!
After reading the other reviews, I used regular Italian bread crumbs for the mayonnaise coating, and panko crumbs for the final coating. Delicious!! However, I had to bake it for an extra 8 minutes, and put it under the broiler for 3 minutes to get it brown.
This dish was a hit! Loved it! I used romano cheese because I did not have parmasean. We loved it. Also had basmati rice and roasted vegetables. The whole dinner was as Rachel Ray would say: delisssshhhh!!! *****
This was quite dull. Tasted weird. And to tell the truth my family asked me to cooked something else. I'll never make it again.
Other than using cod fish instead of halibut, I didn't change the recipe a bit. This is restaurant quality! I think this is my all time favorite cod fish recipe!
This was okay but we didn't care much for it. I think it was the mayo taste that I didn't like. I used cod and it turned out fine. The Hungry Teen didn't finish his either, and he LOVES fish of any kind. Thanks, it was fun trying out a new recipe.
This recipe made an excellent Halibut dish...great flavor and a little excitement without detracting from the smooth flavor and texture of the fish. I prepared the recipe as stated, went a little light on the Step 2 sauce, and wished that I had prepared just a little more of the Step 3 mixture.
This was fantastic! We added a touch less horseradish and dijon, since we thought it might be a bit overpowering with the amount called for in the recipe. It was so flavorful-- we will definitely be making this recipe again! In the future I would like to try adding fresh garlic, or possibly other flavors of breadcrumbs (seasoned, herb & garlic, etc.) for some variety on the theme.
It hasn't even started baking yet and it smells amazing.... ________________________________________ And it IS amazing! I needed a quick recipe for halibut, and I'm really glad I chose this one--I usually am a really slow cook, but it was actually done in half an hour. The fish tastes really good too; I am definitely adding this recipe to my collection.
This is a fabulous fresh fish recipe. Granted, we splurged for fresh Halibut, but, oh my! Worth every cent! I disagree with the reviewers who suggest doubling the sauce -- I made it as-written (as I always recommend the first time), and we found it to be perfect! Flavorful, just enough to compliment (not overpower) our beautiful fresh fish. This is going in my "Serve to Company" file!
I loved the mustard spread although I found the breadcrumb topping to be a tad soggy. I raised it in the oven to try and crisp it up but it remained quite soft.
Perfect! Ridiculously easy, quick and delicious. I use panko breadcrumbs for extra crunch, and finish up under the broiler for a minute or so for a nice brown topping. The family loves this!
This is the first meal I cooked for the boyfriend- he was very impressed! I used some of the suggestions made by other members (including old bay and panko bread crumbs) - really worked!
Wasn't too sure about the horseradish but after it was cooked it was delish! Husband and I loved it.
***12-27-2006 Really Good!!! I had to make a few last minute substitutions. Hubby and I both think this turned out wonderful!!! Instead of Dijon, I used stone ground mustard, I can see where the Dijon would have a sharper flavor .. but it worked, I didn't have seasoned bread crumbs like I usually have so used regular and a little bit of Italian seasoning mix. I ran out of bread crumbs for step 3 so substituted chopped almonds .. we both thought this was a nice touch.. definetly a keeper
This was great! Used Tilapia instead as it looked good in the store and only a tiny bit of Parmesan in the first mixture. Also used Panko instead of bread crumbs (lighter) We are big on light so next time I will very lightly spread the mixture on the fish. My oven required 18 minutes to brown the top using Tilapia. Thanks for sharing!
Not as crunchy as I expected it to be, but great flavor. Maybe next time I'll put it under the broiler for a few minutes to crisp it up. Thanks!
Way too bland - Halibut needs more flavoring - I used fresh horseradish but hardly any flavor. Will not make again unless I can figure out a way to kick it up.
This was so good. Unfortunately when I wanted to make it halibut was out of season. I used thick cod steaks so the topping wasn't over powering. My boyfriend absolutely loved it. He's requested it for dinner several times. It was a very unique flavor that I enjoyed as well. The directions made it sound like it was going to be difficult to make but it was actually very easy. Now that halibut is in season we'll be making it alot more often.
6 adults and 1 child rated this fish, all said it was good, can't beat that! I did leave out the lemon juice, just because I did not have it, I did not add the bread crumbs to the mayo mixture just sprinkled on top before baking, took another advice and baked at higher heat 400* and top rack so it would brown better
This is my first time using this recipes and it was delicious. I used a thicker piece of halibut - 1 to 2 inches thick and it took me about 30-40 minutes for it to cook through. I also had to turn it up to 400 degrees during the last 10 minutes simply because I was scared that it wasn't going to cook. I also used Panko bread crumbs and it came out so beautifully! Overall, I didn't find the mustard, mayo, or horseradish overpowering. It was really good and I look forward to making this again.
I made this for dinner tonight and we really enjoyed it! I did put my own spin on it - I used light Miracle Whip in place of the mayo, I used less mustard (about 1 tsp) and less horseradish (a generous tsp). Lastly, I used panko instead of breadcrumbs. We loved it, it was very tasty - but next time I will reduce the butter - 2 Tbsp is a bit much in my opinion.
This recipe was only mediochre. I wouldn't make it again. The fish was lost in the tastes of the coating. It might be better with a stronger tasting fish, but we weren't really happy with it with a mild fish.
Gave the fish good flavor, but I thought it came out a little too salty. could be the mayo-mustard mixture. Next time I won't drench the fish in the mixture before breading it.
This was so good! I only used 1 tsp. of horseradish to be a bit more kid friendly. My daughter said mmm, this halibut is good! And she was right, will definitely make again!
This was great! I used catfish, can't get halibut around here too often. Even the non-fish eater ate this, and didn't even complain(which is unusual). I am adding this to my seafood menu rotation. Thanks.
awesome! Made it for the wife and served with roasted zuchinni and onions. Lots of mmmms and we will be serving for company. Doubled the recipe for more fish and worked fine. Took previous hint and cooked at 400 for first five min to brown the crumbs then backed off to 350 for the other 12 min or so.
I loved this. My grocery store didn't have any halibut so I used salmon instead. Still turned out great. I will make again. Hopefully next time I will be able to get halibut!
One of the best fish preparations ever. I found the lemon unnecessary and excluded all together. Added approximately 2 tbsp chopped capers for a bit of a briny bite. Thanks for sharing this!
This recipe was amazing!! I used red snapper instead of halibut, which turned out very nice. Put the oven to 400 degrees instead of 350 and cooked the fish for about 10 minutes at the suggestion of my guest. I also took someones advice to use more dressing, and let the fish sit for about 40 minutes in the fridge before cooking. I made it for two Alaskan fishermen, and they loved it!!
Tasted like spicy mustard on fish. Crust not worthy of the price of the fish. Pass on this one.
This is such a good recipe, especially if you are new to seafood. My picky eater loved the flavors. I also used spicy country style mustard. The second time I made this, I omitted the 2nd bread crumbs/butter mix.. the dish came out Tres Magnifique rich with flavor! Thanks Christine.
Ran this as an Evening feature at the restaraunt where I work, an hour into service we were thawing more hali. Guests loved it, great recipe!
This is a great recipe that I have made many times! I actually double everything for 4 - 6 piece of Halibut, as we like it thick and tangy!! Sometime I lay the Halibut on a bed of onions with butter before baking. A+++ recipe!!
I had a fresh piece of halibut and I found the fish totally over powered by everything on it. I will try the other tips for using less Dijon and a higher oven temperature and see if that helps with the soggyness, extra liquid left and over powering flavor. With some adjustments I think this could be great but as it is I feel like I wasted a perfectly great piece of fish.
I didn't have the bread crumbs the first time I made this, so I just did without. It turned out delicious!
Didn't use horseradish, and I used panko for the breadcrumbs. DELISH! I am only giving it a 4 stars because it didn't brown up enough on top. The flavor was really good. I will make again, and again and perfect the crust. I served with haricot verts and it was reminiscent of a French cafe. Yum!
this was so amazing that three of us ate over a pound of halibut at one sitting and I am making it again. I don't normally use mayo in anything, so I am going to try Greek yogurt instead, but otherwise this was absolutely increible. Two thumbs up!!
Very good even though I messed up reading the directions. I only put the bread crumbs and Parmesan cheese in the topping along with leaving out the margarine. I baked for one hour, the fish was done but the top wasn't brown so I put it under the broiler for 2 min. My husband and son loved it.
This was really good! My husband who's not much of a fish eater thought it was the best fish he's ever had. Definately will make again for guests.
