Walnut Crusted Halibut

· Published: By: Asian Inspired Eats 6 Comments

This crispy, golden-brown Walnut Crusted Halibut is bathing in a fragrant, slightly spicy red curry sauce, over a bed of fresh baby spinach. It’s an impressive seafood recipe that’s super easy to make!

Halibut is one of my all time favorite fish, and not because you can say that corny joke every time you cook with it! Halibut has a wonderful flaky texture that works with about any preparation.

What kind of fish is halibut?

  • Halibut is a mild, white fish, native to the North Pacific ocean. Halibut is rich in omega-3 fatty acids, containing lots of micro-nutrients and is a high-quality source of protein.
  • This lean fish has a mild, sweet tasting white flesh, similar to cod fish. It’s thicker and firmer than cod, therefore it holds up well when cooking.

Is halibut sustainable?

Halibut carrying the MSC label is certified as “sustainable.” MSC labelled halibut comes from a fishery that has been independently assessed to the MSC Fisheries Standard.

Ingredients for making walnut crusted halibut

Besides the fresh halibut, here are some of the other ingredients needed to make this dish:

  • Panko bread crumbs
  • Lime
  • Shallots
  • Red curry paste
  • Green onions
  • Garlic
  • Coconut milk
  • Walnuts
  • Cilantro

Finely chopped walnuts are the crust for this beautiful fish. It’s so easy to get the perfect texture by pulsing the walnuts in a food processor.

Steps to make the walnut crusted halibut

  1. Dredge the halibut into a shallow dish of three beaten eggs, then dredge into the Panko-walnut mixture making sure to coat the fish well on all sides.

2. Add a tablespoon of canola oil to a heavy, oven-proof skillet. Sear the halibut fillets over medium-high heat until golden-brown on all sides (about 2 minutes each side).

3. Transfer the pan into a heated oven (at 375 degrees) for another 8-10 minutes, or until fish flakes easily with a fork.

4. Meanwhile, make the broth while the fish is baking in the oven.

Ingredients for making the broth:

  • shallots
  • garlic cloves
  • red curry paste
  • sambal oelek (Thai chili pepper)
  • low-sodium chicken broth
  • coconut milk
  • fresh lime juice

To plate, spoon some broth at the bottom of a shallow bowl. Place the baby spinach over the broth, the halibut fillet on top of the spinach, and serve with a side of steamed white rice. YUM!

This Asian-inspired recipe has won the hearts (and tummies) of my family and friends. It’s a complete dish with steamed rice on the side. You will not be disappointed with this delicious and easy Walnut Crusted Halibut dish! Bon appetit!

Tips and Tricks

  • Ask your fishmonger to cut thick pieces of halibut fillets so they don’t fall apart when searing and baking.
  • Use gluten-free Panko bread crumbs as a substitute.
  • You can use baby bok choy, or baby kale as a substitute for the spinach. Whatever you have on hand!
  • Brown rice vs. white rice is also a nice accompaniment to this dish.
  • You can freeze any leftover broth for up to three months and use for another dish!

Want more recipes like this Walnut Crusted Halibut?

If you liked this fish recipe, your going to want these fish recipes too!

  • Pan Seared Halibut with Nuoc Cham Slaw
  • Sesame Crusted Tuna with Asian Noodles
  • Miso Glazed Salmon
  • Chilean Sea Bass in Parchment
  • Sesame Seared Tuna with Cheesy Cauliflower Mash

Update Notes: This post was originally published on January 6, 2016, but was republished with slight text changes and additions, like step-by-step instructions and tips in September 2021.

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Walnut Crusted Halibut

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5 from 3 reviews

This crispy, golden-brown Walnut Crusted Halibut is bathing in a fragrant, slightly spicy red curry sauce, over a bed of fresh baby spinach. It’s an impressive seafood dish that’s super easy!



  • Total Time:
    45 min


  • Yield:
    4 1x

For the broth:

  • 2 tablespoons canola oil, divided
  • 2 large shallots, finely chopped
  • 2 cloves garlic finely minced
  • 2 teaspoons red curry paste
  • 1 tablespoon sambal oelek (or 1 Thai chili pepper, seeded and minced)
  • 2 cups low-sodium chicken broth
  • ½ cup coconut milk
  • Juice from ½ lime

For the fish:

  • 4 (6-ounce) pieces of fresh halibut fillets, skinless
  • ¼ cup walnuts, chopped finely in food processor
  • ½ cup Panko bread crumbs (or gluten-free Panko bread crumbs)
  • 3 eggs, beaten
  • Salt & pepper to taste
  • 1 bag of baby spinach
  • Lime wedges for serving
  • ¼ cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 2 cups steamed white rice, for serving
  • Black sesame seeds for garnish

Instructions

  1. Preheat oven to 375 degrees.

Make the broth:

  1. Heat 1 tablespoon oil in a shallow sauce pan over medium heat. Sauté shallots and garlic until translucent, about 3 to 5 min. Add curry paste and sambal oelek, and cook until fragrant. Add chicken broth and coconut milk and simmer until reduced, about 5 min. Add salt to taste. Set aside on slightly warm burner.

Make the halibut:

  1. Combine chopped walnuts and Panko bread crumbs with generous amount of salt and pepper in a shallow dish for dredging. In separate shallow dish, add the beaten eggs. Dip the halibut fillets one by one into beaten eggs first, and then dredge in the walnut mixture, shaking off any excess.
  2. Heat other tablespoon of oil on medium high in large, oven-proof sauté pan.
  3. Sear all fish fillets just until outside is golden brown on both sides, about 1 to 2 minutes. Transfer the pan into the heated oven for another 8-10 minutes, or until fish flakes easily with a fork.

For the plating:

  1. Arrange the broth at the bottom of a deep dish or bowl. Pile a handful of baby spinach on top of the broth. Top spinach with halibut fillet. Put a scoop of rice on other side of the plate. Top with more broth, chopped cilantro, sliced green onions, and squeeze of lime. Serve with steamed white rice and garnish with black sesame seeds.

Notes

  • Ask your fishmonger to cut thick pieces of halibut fillets so they don’t fall apart when searing and baking.
  • Use gluten-free Panko bread crumbs as a substitute.
  • You can use baby bok choy, or baby kale as a substitute for the spinach. Whatever you have on hand!
  • Brown rice vs. white rice is also a nice accompaniment to this dish.
  • You can freeze any leftover broth for up to three months and use for another dish!

  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Main – Seafood
  • Method: Stove Top & Oven
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size:
  • Calories: 550
  • Sugar: 3.2 g
  • Sodium: 704.9 mg
  • Fat: 22.9 g
  • Carbohydrates: 42.7 g
  • Protein: 45.2 g
  • Cholesterol: 83.3 mg

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