Herb-Crusted Pacific Halibut
A simple but stunning preparation that lets sustainably caught Alaskan halibut shine — fresh herbs, a light crust, and proper fish handling make all the difference.
American · Halibut
Notes before you start
This recipe showcases the delicate, sweet flavor of wild Alaskan halibut with a crispy herb crust and bright lemon caper sauce. The clean taste of halibut pairs beautifully with fresh herbs and tangy sauce, creating a restaurant-quality dish that's surprisingly simple to make at home. Perfect for those seeking a lighter yet satisfying seafood option.
17 steps
Preheat oven to 425°F (220°C).
Pat halibut fillets dry with paper towels and season with salt and pepper.
In a small bowl, combine panko, chopped herbs, and lemon zest.
Brush each fillet with Dijon mustard.
Press the herb mixture onto the top of each fillet, drizzle with olive oil.
Heat an oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil.
Place halibut fillets herb-side up in the skillet and sear for 2 minutes.
Transfer skillet to preheated oven and bake for 8-10 minutes, until fish flakes easily with a fork but remains moist in the center (internal temperature of 135°F).
While the fish is baking, melt butter in a small saucepan over medium heat.
Add shallot and sauté until softened, about 2 minutes.
Add capers and cook for 30 seconds.
Add white wine and lemon juice, simmer until reduced by half, about 3 minutes.
Stir in cream and simmer for 2 minutes until slightly thickened.
Stir in parsley, season with salt and white pepper to taste.
Place halibut fillets on warmed plates.
Spoon the lemon caper sauce around (not over) the fillets to preserve the crispy herb crust.
Garnish with additional fresh herbs and lemon wedges if desired.
The Story Behind This Dish
The Pacific halibut featured in this recipe is caught using longline fishing methods that minimize environmental impact and bycatch. Alaska's strict fishing quotas ensure halibut populations remain healthy and abundant for generations to come. Each halibut is individually handled with care by skilled fishermen who understand the importance of preserving the quality of this premium whitefish. By choosing wild Alaska halibut, you're supporting sustainable fishing practices that respect ocean ecosystems and the communities that depend on them.
A crisp Sauvignon Blanc or a light Pilsner complements the delicate flavors of the halibut and the brightness of the lemon caper sauce.
- ·For halibut: Pacific cod or rockfish make excellent substitutes
- ·For panko: Gluten-free breadcrumbs or crushed nuts for a gluten-free option
- ·For heavy cream: Coconut cream for a dairy-free alternative
This dish is best enjoyed immediately after cooking. If necessary, store leftovers in the refrigerator for up to 1 day. Reheat gently in a 275°F oven, covered, just until warmed through.
