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Tatiana Frederickson: "Heavenly! Delicious and juicy! A recipe for my co…" Read More
8Ingredients
25Minutes
230Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter (softened)
- 3 Tbsp. mayonnaise
- 2 Tbsp. lemon juice
- 3 Tbsp. green onions (chopped)
- 1/4 tsp. salt
- 1 dash hot pepper sauce
- 2 lb. halibut fillets (skinless)
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Directions
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol60mg20% |
Sodium310mg13% |
Potassium530mg15% |
Protein26g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A10% |
Vitamin C4% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(29)
Sos 5 years ago
In June my dad went on a fishing trip to Alaska. When he got back I got some halibut filets to enjoy. At that point I have never had halibut before. So I found this recipe here and loved it so much I made it twice that week!! It is now one of my favorite kinds of fish!
Brad Secrest 5 years ago
Fantastic! The topping comes together and forms a slight crust. One of the best fish recipes we’ve trie. Will definitely make this again!
Jeffery Hoffman 5 years ago
Amazing! My girlfriend had never had halibut. Made this, cooking the fish sous vide for the first phase, then adding the topping and broiling it to finish. Sensational!
Neil Hall 5 years ago
I made a slightly altered version of this, to make it dairy free. I used smashed Simple Mills crackers instead of parmesan cheese. Turned out great.
Andy Kirk 5 years ago
It was really good. I took the advice of alot of others and baked before broiling. It turned out great and had lots of compliments.
Rusty 5 years ago
Turned out great! I served the halibut on a bed of fettuccini that had been stirred in part of the parmesan sauce. On the side we had grilled asparagus and a poached egg. Delicious.
Nicole SaBell 6 years ago
My boyfriend and I loved it! I didn't broil it on the top rack because I thought it would over cook but ended up having to cook a little longer. Ended up great though and will definitely save as a fave!
Tracy B 6 years ago
The green onions were good but I was skeptical on the mayo. Next time I might just do onions, olive oil and salt and pepper. Keeping it simple.
bev 6 years ago
Fantastic. moist with a crispish top, a delicious mix of flavours, though I added double the splash of hot sauce!
Mary Jacobs 6 years ago
Awesome! Used cod and baked in oven instead of broiling. I use olive oil instead of butter. Will make this often.
Tim D. 7 years ago
Delicious have made this twice now, both times, spot on taste great, easy to make!
Alecia R. 7 years ago
AMAZING!!!! I made this about a month ago and have been dreaming of having it again. With halibut being $25 per pound right now it's not a fish that I'll buy more than once per month. The fish was very mild tasting and moist. I made it excluding the salt and the topping was simply devine.
Lisa Pastrana 8 years ago
Was amazing and will make many more times. I am not a super cook and I have a tough crowd to please- picky. Only change I plan to make next time is cut butter in half and supplement with olive oil for health reasons. However, this as prepared per directions almost tasted like a nice rich lobster dish. Was told this was the best halibut yet by family.
Linda Sinemus 8 years ago
Heavenly! Followed the directions except I omitted salt since there is a hefty amount of sodium in a half cup of Parmesan. Also used unsalted butter. After 8 minutes under a 550 degree broiler it was registering 140 degrees which was perfect. Two more minutes after adding the topping made it browned and bubbly. A keeper! Fresh Alaskan Halibut was $20 per pound in our Giant Eagle, so I only bought 1.4 pounds and this was enough to serve four with asparagus and some Farro as side dishes.
Sheema A. 9 years ago
This recipe seemed really simple but because of that it's actually missing a lot of important guiding information, so it ends up being really confusing! For a start, it assumes that everyone's oven has a broiler setting...mine doesn't. I had to read the reviewer comments on the original website to get some tips and advice...and even then, it didn't quite work out.
First confusion was the required amount of 2 pounds of halibut fillets. I'm not American...so I used an online converter which told me that 2 pounds is about 900 grams. That seemed way off, so I ended up using 2 fillets that were about 300g each. Following a reviewer's suggestion, I baked the fillets in my oven at 220 celsius for 10 minutes. But the fillets were nowhere near cooked in this time at that temperature...I ended up having to pop them back in for another 15 minutes.
I followed the exact recommended measurements and amount of ingredients to make the topping; it turned out just enough to put on top of each fillet without covering either completely. I grilled it for another 5 minutes or so; after this the fish turned out soft and moist and juicy, but the topping wasn't browned at all.
Taste-wise, I felt that the halibut was a little bit fishy at times, and the topping was too salty - most likely because of the parmesan cheese, so there's probably no need to add in any salt. Would I make this again? Possibly, because it's simple and supposedly quick enough, that it could turn out to be one of those lifesaver dinner recipes. But I'd have to do a lot more experimentation and tweaking in order to get it right. It did get a lot of rave reviews on the original site, so maybe I'm just not experienced enough at cooking fish. Definitely not for beginners.