This is one of the easiest and most delicious fish recipes I’ve ever made. First, it takes just a few ingredients. Second, it’s light on calories but big on flavor. Third – it’s ready in less than 30 minutes, start to finish. I have to thank my local fishmonger for suggesting Dijon with the halibut. Having tried it on other fish, it seemed a bit strong for the delicate taste of halibut. The kind of Dijon makes a huge difference. After having tried a few brands, I settled on Emeril’s Dijon mustard as my favorite – it has the smooth texture and the perfect kick. Beware of not overdoing on the garlic – 1 clove is more than enough on 2 filets. However, I have tried substituting the fresh garlic with a roasted garlic spice and the end result was just as good, though I still prefer fresh, it’s the principle. Though salmon used to dominate the dinner table at our house, I welcome halibut with open arms. With the little heat from Dijon and paprika, a little zest from the garlic, and a little crunch from panko crumbs, you’ll make everyone happy.
Serves 2
Ingredients:
- 2 pieces of halibut
- 2 tbsp Dijon mustard
- 1 clove of garlic minced
- 1 tsp paprika
- 1 tsp parsley
- 1/2 tsp coarse salt
- 2 tbsp panko bread crumbs
- cooking spray
Directions:
1. Preheat the oven to 400F.
2. Mix the glaze ingredients in a cup: Dijon mustard, minced garlic, paprika, parsley and a pinch of salt. Stir well.
3. Wash and dry the halibut filets. Spray a baking pan with cooking spray.
4. Coat each piece of halibut with the Dijon mixture lightly (enough to cover but not enough to drench). Coat with a generous sprinkling of panko crumbs. Place the coated side on the baking pan. Repeat the Dijon and panko layer on the other side. Spray with cooking spray or water – the moisture will help the panko crumbs brown better.
5. Bake the halibut in the oven for 20 minutes. Depending on your oven, it may even take less time. Halibut is ready when it’s flaky and the panko crust is golden. Voila, you are done!
