What is the best way to bake halibut?

Bake halibut at 400°F with a moisture rich topping and watch the cooking time closely. For this Easy Baked Halibut, the creamy lemon herb topping protects the lean fish while adding fresh flavor.

What is the best method to cook halibut?

Baking works especially well because the oven cooks the fillets gently and evenly. Also, a creamy topping helps the fish stay moist as it cooks.

Is it better to pan fry or bake halibut?

Both methods work, but baking requires less hands on cooking. In addition, this recipe lets the mayonnaise topping protect the halibut from drying while the oven cooks the fish.

What temperature should halibut be baked at?

Bake these halibut fillets at 400°F (204°C). Then start checking them around 15 minutes and aim for about 130°F (54°C) inside for tender, flaky fish.

Easy Baked Halibut Recipe : Terrific Fresh Seafood Dinner

Name: Easy Baked Halibut Recipe : Terrific Fresh Seafood Dinner
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ⅓ cup mayonnaise; 1 shallot, finely diced; 2 tablespoons fresh lemon juice; 1 tablespoon parsley, finely chopped; 2 tablespoons chives, finely chopped and divided; 1 teaspoon Dijon mustard; Salt and pepper, to taste; 4 halibut fillets, about 6–7 ounces each; Oil or butter, for greasing the baking dish

Description

Easy Baked Halibut features moist, tender, flaky fish topped with a creamy lemon herb mixture. Dijon mustard adds a mild tang, while a quick broil gives the topping a lightly golden finish. This simple seafood dinner takes about 20 minutes from start to finish.

Ingredients

Scale

⅓ cup mayonnaise

1 shallot, finely diced

2 tablespoons fresh lemon juice

1 tablespoon parsley, finely chopped

2 tablespoons chives, finely chopped and divided

1 teaspoon Dijon mustard

Salt and pepper, to taste

4 halibut fillets, about 6–7 ounces each

Oil or butter, for greasing the baking dish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (204°C). Combine mayonnaise, shallot, lemon juice, parsley, 1 tablespoon chives, Dijon mustard, salt, and pepper.

2. Lightly grease a baking dish with oil or butter. Arrange the halibut fillets in the dish and spread the mayonnaise mixture evenly over their tops.

3. Bake for about 15–20 minutes, avoiding overcooking.

4. During the final 1–2 minutes, switch on the broiler to lightly brown the topping.

5. The halibut is ready when opaque and easily flaked. For tender, flaky fish, aim for an internal temperature of about 130°F (54°C).

6. Remove from the oven, garnish with the remaining chives, and serve.

Notes

Use similarly sized halibut fillets so they cook at roughly the same rate.

Because halibut is lean and can dry out quickly, slightly undercook it rather than overcook it. The mayonnaise topping helps retain moisture.

Freshly squeezed lemon juice works best. Homemade or store-bought mayonnaise can be used.

Chives can be replaced with other fresh herbs.

Fresh Pacific halibut is typically at its seasonal best from March through October.

Look for firm, translucent, glossy flesh. Avoid fillets with discoloration, yellowish fat, or chalky white areas.

Frozen halibut is also suitable.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently to prevent drying. Use a microwave or warm in a 275°F (135°C) oven for about 15 minutes.

Serve with a fresh green salad, roasted broccoli, carrots or cauliflower, or sautéed spinach, cabbage, or green beans.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Seafood Recipes
Method: Baking

Nutrition

Serving Size: 1 halibut fillet
Calories: 289
Sugar: 1 g
Sodium: 250 mg
Fat: 16 g
Saturated Fat: 3 g
Trans Fat: 1 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 91 mg