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    Home » Recipes » Seafood

    Walnut Crusted Halibut

    September 6, 2021 · Published: September 6, 2021 By: Asian Caucasian 6 Comments

    Jump to Recipe
    A beautiful piece of golden crusted halibut fillet in a black bowl with a vibrant red curry sauce at the bottom of the bowl, and white steamed rice and spinach on the side.
    A beautiful piece of golden crusted halibut fillet in a black bowl with a vibrant red curry sauce at the bottom of the bowl, and white steamed rice and spinach on the side.

    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!

    A beautiful piece of golden crusted halibut fillet in a black bowl with a vibrant red curry sauce at the bottom of the bowl, and white steamed rice and spinach on the side.

    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.

    A piece of halibut fillet on a wooden cutting board with a knife, fresh herbs, and garlic cloves on the side.

    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 on a white board for making walnut crusted halibut, including bread crumbs, coconut milk, walnuts, and red curry paste.

    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
    Chopped walnuts in a food processor with pieces of walnuts on a white board.

    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.

    A woman's hand dredging a piece of halibut into panko bread crumbs, with a bowl of whisked eggs on the side.

    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.
    Two pieces of golden brown halibut fillets being seared in a stainless steel frying pan.

    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.

    A beautiful piece of golden crusted halibut fillet in a black bowl with a vibrant red curry sauce at the bottom of the bowl, and white steamed rice and spinach on the side.

    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!

    A beautiful piece of golden crusted halibut fillet in a black bowl with a vibrant red curry sauce at the bottom of the bowl, and white steamed rice and spinach on the side.

    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.

    Print
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    A beautiful piece of golden crusted halibut fillet in a black bowl with a vibrant red curry sauce at the bottom of the bowl, and white steamed rice and spinach on the side.

    Walnut Crusted Halibut

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Pin Recipe

    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

    Ingredients

    Units Scale

    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

    Keywords: walnut crusted halibut, walnut crusted fish, halibut recipes, baked halibut

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    A beautiful piece of golden crusted halibut fillet in a black bowl with a vibrant red curry sauce at the bottom of the bowl, and white steamed rice and spinach on the side. this recipe

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    Reader Interactions

    Comments

    1. Alexis

      September 10, 2021 at 7:38 am

      My entire family loved this halibut, even my young children. Thank you!

      ★★★★★

      Reply
      • Asian Caucasian

        September 10, 2021 at 4:03 pm

        So glad you all enjoyed the halibut, Alexis! The curry sauce is very versatile with other proteins. Thanks for the positive feedback!

        Reply
    2. Emily

      September 09, 2021 at 7:03 pm

      I'm trying to eat more fish lately and this halibut dish was a huge hit!

      ★★★★★

      Reply
      • Asian Caucasian

        September 10, 2021 at 4:04 pm

        With fall upon us we tend eat more cozy food, but I still think fish is cozy! So glad you enjoyed the recipe!

        Reply
    3. Barbara Fanning

      September 06, 2021 at 8:21 am

      Made this recipe for the family last week and they died over it! The crispy, nutty exterior was so, so good with this halibut! Will be making this again soon for sure!

      ★★★★★

      Reply
      • Asian Caucasian

        September 06, 2021 at 9:45 am

        I'm so glad you and your family loved this recipe, Barbara! I know it's a winner dinner in our house. I must make this dish once a month! Enjoy, and please share any future comments. 🥰

        Reply

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    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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