- This baked halibut with a simple herbed mayonnaise crust
is one of my favorite fish recipes.
It's light and flaky yet meaty enough to fill you up,
and amazingly flavorful
with just a handful of fresh herbs and other ingredients.
I visited my aunt and uncle in Alaska
when I was eight years old
and caught this massive 25 pound halibut
that I think was half my weight at the time.
And I have been a fan of halibut ever since.
So, if you normally grab salmon or cod at the market,
I say it's time to switch it up
with this personal favorite recipe of mine.
Let's dive in.
To get started, preheat your oven to 400 degrees Fahrenheit.
And then in a small bowl combine the topping ingredients
which includes one third cup of mayonnaise,
two tablespoons of lemon juice,
which is about the amount you'll get from a small lemon,
and one tablespoon of parsley.
Now, I'm not very good at eyeballing
and chopping small amounts of herbs,
so I usually end up chopping too much like today.
But that's okay because I'll just put any extras
in a little storage container in the fridge
and then add them to other meals throughout the day.
It's sort of like accidental meal prep.
So, after you add one tablespoon of parsley to the bowl,
you'll wanna chop two tablespoons of chives,
but only add one to the bowl now
and save the extra chives for sprinkling on at the end.
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If you've made a few of my recipes by now
you know that I love shallot.
It's a softer onion flavor with a hint of garlic,
and I think it's perfect on white fish recipes
like this halibut.
So, finely dice one whole shallot
by first separating the halves and removing the outer skin,
then dice it up into really small pieces.
You want the shallot
to sort of melt into the mayonnaise on top
and not be overly chunky.
The other fun thing about the shallot
is that it imparts a purple-ish pink color
to the tops of the halibut after it's baked,
which is a fun burst of color.
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So, add that to the bowl
along with one teaspoon of Dijon mustard
for just a hint of spice,
and a generous sprinkle of salt and pepper.
Then give it a stir to mix it all up.
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All right, so let's talk fish.
You'll need four halibut filets for this recipe
and mine are about six ounces each.
But if you wanna use one large whole halibut filet
you could do that as well.
Halibut is a thicker, meatier fish than cod,
but similar to cod,
it takes just a few minutes to bake in the oven.
Lightly oil a baking pan,
and you can either brush this on the bottom
or just use your fingers to coat it as I'm doing,
and then place your halibut filets in the pan.
I never usually have a problem
with a halibut sticking to a ceramic baking dish like this,
but I'm sure that light drizzle of oil
definitely helps as well.
Dollop a few big spoonfuls of the mayo herb topping
on the filets so that they're really well coated.
And, if some of it slips down the sides of the fish,
that's okay, too.
Messy food is tasty food in my opinion.
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Once all of the halibut filets are coated
just pop them in the oven.
Halibut cooks really quickly.
It only needs about 15 minutes to become nice and flaky.
So, do make sure to set your timer
so you don't accidentally over cook it.
And then when it's almost done,
what I like to do is turn the top broiler on
for a minute or two,
just so that the top forms more of a crust.
And that's pretty much it.
This halibut recipe is really easy and foolproof,
and perfect for a healthy weeknight meal
when you wanna get dinner on the table fast.
The only thing you have to be careful of
is not overcooking the fish
because it will dry out if it's overcooked.
But the top crust also helps to prevent that
which is one more reason why I love this recipe.
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Before serving,
sprinkle a little extra of those chopped chives on top
for a pop of green, and then dig in.
This halibut will be incredibly moist,
light, and flaky, and, oh, so delicious.
I hope you guys enjoyed this recipe.
Make sure to give it a thumbs up if you did.
And if you need a little inspiration
for side dishes to serve with the halibut
make sure to check out my website.
And with that, I will take my bite
and see you again in the next video.
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