Stuffing-Crusted Wild Alaskan Halibut
If you go digging in your pantry, there’s a good chance you’ll find a box of savory herb stuffing from Thanksgiving last year or another holiday gone by. This Stuffing-Crusted Wild Alaskan Halibut will help you make use of that mix as an alternative to traditional breading. It's a great weeknight dinner that's ready in less than 30 minutes, or you can plan ahead to serve it as an alternative to a traditional Thanksgiving main course.
I used Wild Halibut Fillets from SeaBear for this recipe, but choose any halibut or hearty white fish you like.
PREP TIME
10 minutes
COOK TIME
12 minutes to 15 minutes
INGREDIENTS
8
Serves: 2
Ingredients
- 222 Halibut Filet, 6 oz. each
- 2 Tbsp2 Tbsp2 Tbsp Coarse-Dijon Mustard (Noble Made)
- .25 tsp.25 tsp.25 tsp Kosher Salt
- .125 tsp.125 tsp.125 tsp Black Pepper
- 1 cup1 cup1 cup Savory Herbs Stuffing Mix
- .25 cup.25 cup.25 cup Unsalted Butter, melted
- 2 Tbsp2 Tbsp2 Tbsp Flat Leaf Parsley, chopped
- 111 Lemon
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 degrees F. Line a quarter-sheet baking pan with parchment paper.
- Use paper towels to fully pat dry the halibut fillets, then place them on prepared baking sheet.
- Add 1 tablespoon Dijon mustard to the top of each filet and use a pastry brush to evenly coat the top side of each piece of fish. Sprinkle each with kosher salt and black pepper.
- In a small bowl, add ¼ cup melted butter, 1 cup savory herb stuffing mix and 2 tablespoons fresh chopped parsley. Stir to combine.
- Spoon stuffing mixture onto each fish filet and use your hands to gently press it into an even layer, fully covering the top of each piece.
- Use a microplane to zest lemon onto each piece of fish. Bake in the pre-heated oven for 12 to 15 minutes, until fish is cooked to an internal temperature of at least 145 degrees F and coating is crispy.
- Slice the zested lemon into wedges. Plate the cooked fish and serve with lemon wedges and your favorite sides.
Notes
You may have leftover stuffing/butter topping, depending on the surface size of the fish. Also, save leftover savory herb stuffing from the package to use for other breaded recipes. I store it in an airtight container or jar and try to use within a week of opening the original packaging.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Seafood Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 388 |
| Fat: | 26 g |
| Carbohydrates: | 23 g |
| Protein: | 20 g |
| Cholesterol: | 60 g |
| Sodium: | 876 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Stuffing-Crusted Wild Alaskan Halibut”
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This is so creative and such a fun Thanksgiving/fall recipe for pescatarians or those who prefer fish!!