Baked Halibut with Herbed Mayonnaise Crust
This baked halibut with herbed mayonnaise crust is one of my favorite fish recipes. It’s creamy, light, flakey and topped with delicious herbs.
When it comes to fresh, wild-caught seafood I realize that I am extremely fortunate. You see, I have an aunt and uncle who live in Ketchikan, Alaska.
Ketchikan is pristinely beautiful. Think gorgeous, green scenery, bald eagles by the hundreds and orcas breaching amidst the fog that rivals anything you’ve ever seen on National Geographic. Yep, I’ve been there.
But when you’re eight years old and a mother orca breaches right beside the little sailboat you’re on (as in, just a couple feet away) the stunning beauty and awe is quickly eclipsed by “holy crap, that’s close!” And…”it could eat me!” Because let’s be honest. At eight years old, I would have definitely been good eatings!
Thankfully, I managed to stay in the sailboat all in one piece. Did I mention that my aunt and uncle also happen to be AMAZING fisherman? No? Well they are. And I’m talking record-setting, fish-bigger-than-people, amazing fisherman. No fish tales here.
My mom, having not visited Alaska in a while, decided to make a trip a few weeks ago. Between my mom, aunt and uncle…the “bounty” of my mom’s trip was two coolers (over 80 pounds!) of fresh, wild-caught seafood brought home. And of course, I offered to pick my mom up at the airport (I’m no dummy!). ;)
So when I mention that the halibut used in this recipe was fresh, wild-caught…you can envision my mom doing the catching! Talk about knowing the source of your food. It doesn’t get any better than that.
But if you don’t happen to have relatives who live in Alaska, keep your eyes peeled for fresh, thick-cut halibut steaks. Try to buy them all the same size as well. That makes cooking them far easier (and hopefully prevents overcooking them). Dry fish is never good.
For the herbed mayonnaise crust (which is delish!)…make sure to watch my video on how to make homemade mayonnaise.
If you don’t absolutely love baked halibut, I promise you will after making this recipe!
- 4 halibut fillets
- ⅓ cup mayonnaise
- 1 tsp dijon mustard
- 2 shallots, finely diced
- 1 tbsp parsley, finely chopped
- 2 tbsp chives, finely chopped
- 1 lemon, juiced
- ¼ tsp pepper
- Pre-heat your oven to 400 degrees.
- In a small bowl, mix together the mayonnaise, mustard, shallots, parsley, half of the chives (save the remaining for garnish), lemon juice and pepper.
- Lightly coat the inside of the baking dish with oil or butter (to prevent the halibut from sticking). Place the halibut filets in the baking dish.
- Evenly spoon your mayonnaise mixture onto the top of the halibut filets. Bake in the oven for 15-20 minutes minutes being careful not to overcook. Just before the fish is done, turn on the top broiler of your oven for 1-2 minutes to make the top golden. The fish is done when it becomes opaque.
- Remove the halibut from the oven and sprinkle the remaining chives evenly on top. Serve immediately.
Other recipes you might like:
Shrimp Tacos with Cilantro, Lime, Bacon Slaw (gluten-free, paleo)
Grilled Fish Tacos with Citrus Carrot Slaw (gluten-free, paleo)
Zucchini Pasta with Lemon Garlic Shrimp
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Apparently we devoured all of the halibut from our Port Hardy, Vancouver fishing adventures, so I subbed it with ling cod, which is a deep water, white, flaky delicious, (albeit ugly), fish. Instead of removing it (I didn’t want to mangle the delicate fish), I put it skin side down on the buttered bottom of the baking pan. The herbed mayo crust sauce comes together in a flash (& DO make it from scratch – it’s SO easy & SO delicious). I served this baked fish recipe w/ Lisa’s Swiss chard side dish & her orange, fennel, avocado salad. All the flavors meld beautifully, & The Hubbs & I were both members of The Clean Plate Club. (Oh. You can tell his plate’s pictured because bread & I had to break up.)
What a great dinner combo! Well done!! :) x
Thanks for the recipes & inspiration!
xo