A fantastic way of preparing halibut. Enjoy with mashed potatoes, rice or pasta.
122 people made this
- 900g halibut
- 250ml mayonnaise
- 125g grated Cheddar cheese
- 125g grated Monterey Jack cheese
- 1 tablespoon dried dill
- 1 teaspoon mustard powder
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 180 C / Gas 4.
- Place halibut in a baking dish. In a medium bowl, mix together mayonnaise, grated Cheddar cheese, grated Monterey Jack cheese, dill and mustard. Spread cheese mixture over halibut. Sprinkle more dill on top if you like.
- Bake in preheated oven for 30 minutes or until fish is done and cheese is golden brown and bubbly.
You can soak the fish in milk and lemon juice first to reduce the fishy taste. Just rinse and pat dry afterwards. Soaking could take an additional 4 hours under prep time.
Reviews & ratingsAverage global rating:(123)
Reviews in English (102)
As I was preparing this, and again when we were eating it, hubs and I realized I had made this before (a variation of this recipe on this site) and that we loved it as much this time as the first. I don't know why this simple combination of cheese and mayo makes this so extraordinary and delicious, but it does. I didn't bother to soak the fish in milk first, which shouldn't be necessary if it's really fresh. I just seasoned it with pepato, an Italian fish seasoning of sea salt, pepper, lemon and orange zest, then sprinkled the cheese mixture with paprika to give it color. Unless your filets are really thick, I'd start off with less baking time--you can always give it a few minutes more, but fish can get overdone quickly.-29 Jun 2008
I use to cook this when I worked for the officers club on Eielson AFB, Ak. We actually minced a small onion and added it to the mayo mixture. I believe they originally got the recipe from the Princess hotel in Fairbanks. i have only had this with halibut but I assume it would be tasty with other white fish.-14 Feb 2007
by SANDRA DEE
I didn't have any Monterey Jack cheese, but this was GREAT with just the cheddar!! My husband fills the freezer with halibut every year and this will be a regular at our house! My 2 & 4 year olds ate every last bite! Thank you for this recipe.-19 Mar 2003
Parmesan Baked Halibut
Rich, cheesy topping over perfectly baked mild flavored halibut this recipe makes the best halibut meal ever. This Parmesan Baked Halibut is a five star dinner recipe that&rsquos surprisingly easy to make. Your dinner guests (even if that&rsquos just your family) will think you&rsquore a kitchen genius.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I&rsquove tried to answer some of your questions already in the post. But if I&rsquove missed anything, please feel free to leave a comment and ask.
Fish is an easy and quick meal. I think fish intimidates many people. But, if you try it you&rsquoll see just how easy it is to cook and enjoy delicious fish, even as a weeknight meal.
Interesting fish facts
Halibut is a common name for different types of large flatfish.
The word, halibut, is derived from haly (holy) and butte (flat fish), for its popularity on Catholic holy days.
Thawing the fish
If you have frozen halibut, take it out of the freezer the night before and place it in the fridge to thaw. By dinner time, it should be perfectly thawed.
If it isn&rsquot fully defrosted, or if you forgot to take it out of the freezer, place the still sealed plastic bag that the fish is in (without opening the bag!!) in a large bowl full or sink full of cool tap water.
Let it sit in the water for up to an hour and it should be nice and defrosted.
I have Pacific halibut for my dish today. It&rsquos also known as Alaskan Halibut. It&rsquos the largest species of flatfish.
Huge Pacific halibut, sometimes called &ldquobarn doors&rdquo, can attain a length of over 8 feet and a width of over 5 feet.
Halibut are born with eyes on both sides of their head. As they grow (by the time they are six months old), one eye moves to the other side of its head, and the young halibut begin swimming sideways, with both eyes on the top of their bodies. (This is one of the facts I liked to tell people when I worked at my local aquarium!)
U.S. wild-caught Pacific halibut is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Cooking the fish
I have found that I prefer my fish to be cooked all the way through, rather than any amount of rare in my fish.
So, I think it&rsquos really important to check the fish periodically as it bakes for doneness.
Take two forks, and in the thickest part of the fish, break apart some of the flesh. For halibut, you want it all to be perfectly white, and flake apart every easily. If you see any pink in the flesh, that means the fish is still under cooked, and I like to keep baking it until it&rsquos completely white throughout.
Depending on the size and thickness of your halibut, it will take anywhere from 15-25 minutes to bake through. If you have a really super thick piece, it could even take longer.
My cousins brought us a super thick piece of halibut that they bought at Pike Place Market, and it was really thick. So, it took a bit longer than 25 minutes to bake.
Tip: make sure the butter is nice and soft to make it easily spreadable on the soft fish.
Make sure to use a rimmed baking sheet to catch all the juices.
Quick recipe changes
Add a bit of hot sauce for a kick and to cut some of the richness.
Try adding a bit of dill, celery salt, or parsley to the topping.
Sprinkle the top with some Panko breadcrumbs for a crunchy topping.
And, really, any white fish will be great with this Parmesan topping.
How to serve this halibut
This baked halibut recipe is delicious with some potatoes and a nice green veggie.
For the green veggies, my vote is for Roasted Green Beans, or Air Fryer Green Beans. Roasted asparagus is also high on my list. Try air fryer asparagus or oven roasted asparagus.
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Place fillets in greased baking dish. Season with salt and pepper. Mix sour cream, dressing mixes, and cheese. Spoon over fish, bake at 350 for 25 minutes. Posted to MM-Recipes Digest V4 #12 by [email protected] on Jun 05, 99
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Calories per serving: 236
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Recipe of the week: Cheesy Halibut Ciabatta
Let’s begin by gathering our ingredients for Blackened Halibut with Cheesy Halibut Ciabatta:
3 tbsp butter
2 tsp Old Bay seasoning
salt & pepper
half a loaf of ciabatta bread
1/2 cup mayo or miracle whip
1/4 cup fresh dill, chopped
1/4 cup fresh chives, chopped
2 cloves garlic, minced
1 cup of cheddar jack cheese
Poach halibut for 5 minutes. Preheat oven to 350 degrees F.
In a large pan, melt 3 tbsp butter in medium heat. Add the halibut and 2 tsp Old Bay seasoning. Break apart halibut as it cooks.Cook just for a minute or two until coated well with the seasoning. Remove from heat and let cool.
Place the halibut in a medium bowl with 1/2 cup mayo, 2 minced garlic gloves, 1/4 cup chives, 1/4 chopped fresh dill, and 1 cup cheese. Season with salt and pepper to taste.
Line a baking sheet with parchment paper and spread mixture onto the cut ciabatta bread.
Bake for 15 minutes. Ovens vary so check it at 10 minutes to see if it looks completely warmed through and that the cheese is melted.
Slice into sticks. Serve warm. Enjoy!
Thanks for reading. If you’d like to receive our monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Cheesy Halibut Ciabatta.
Halibut Monterey Recipe
This is a crab stuffed halibut fillet. This is one of the few ways my husband will eat fish!
Schedule your weekly meals and get auto-generated shopping lists.
- 2 pounds boneless, skinless halibut fillets, cut into 4 equal portions
- 3/4 cup Crab meat or substitute shrimp
- 1/2 cup shredded pepperjack cheese
- 2 thinly sliced green onions
- 2 tablespoons water chestnuts, cut into thin strips
- 2 tablespoons bacon, fried crisp and finely chopped
- 2 tablespoons roasted red peppers, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- Ingredients: shopping list
- 2 pounds boneless, skinless halibut fillets, cut into 4 equal portions shopping list
- Stuffing: shopping list
- 3/4 cup crab meat or substitute shrimpshopping list
- 1/2 cup shredded pepperjackcheeseshopping list
- 2 thinly sliced green onionsshopping list
- 2 tablespoons water chestnuts, cut into thin strips shopping list
- 2 tablespoons bacon, fried crisp and finely chopped shopping list
- 2 tablespoons roasted red peppers, chopped shopping list
- 2 tablespoons mayonnaiseshopping list
- 1 tablespoon lemon juiceshopping list
How to make it
- Combine all of the stuffing ingredients and mix thoroughly. Set aside.
- Using a thin sharp knife, cut a deep pocket in the top or side of each halibut portion. Be careful not to cut closer than 1/2-inch from either edge.
- Preheat oven to 400 degrees.
- Using a teaspoon and the tip of your finger, gently stuff each portion with the crab mixture, taking care not to tear the pocket.
- Place stuffed fillet portions on lightly greased baking sheet and bake in preheated oven for 18-20 minutes.
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- Show up here?Review or Bookmark it! ✔
Thank-you really nice baked fish recipe.
Oh, how decadent! This is a keeper - I will certainly impress my friends with this.
Wonderful recipe! High fiver to ya! :+D
Baked Halibut With Parmesan Crumb Topping
Halibut is a firm white fish that's easy to cook, and this crumb-topped halibut is a fast and simple way to prepare this mild, versatile fish. The tasty, buttery crumb topping, which is made from scratch for this recipe, gives the halibut nice flavor and texture. The topping also helps to keep the fish moist as it bakes quickly at high heat in the oven.
Choose Pacific or Alaskan halibut fillets or steaks for this recipe. You might find wild Atlantic halibut for a while, it was not a sustainable choice because it was in danger of being overfished, but its populations are being more sustainably managed to help alleviate those earlier problems. Farmed Atlantic halibut can be used. Some other large flatfishes might be labeled "halibut" as well. Some possible substitutions for the more expensive and harder to find halibut include turbot, haddock, cod, and striped bass. (This Parmesan crust would be good with chicken breasts, too.)
Serve these delicious halibut fillets with rice, roasted potatoes, or boiled new potatoes along with a tossed green salad and steamed vegetables. It will go with just about any vegetable you pair it with.
Cheesy, luscious baked walleye or halibut
Fish fillets of approximately 8-10 ounces each (six to eight), 1-lb bag shredded parmesan/mozzarella cheese, 4-6 cups mayonnaise (enough to cover fish with ¼ inch of mayo), 2-3 cups Italian bread crumbs, 2 cups diced scallions (green onions). Mix cheese and mayo to a thick paste and spread over fish laid out in a large glass Pyrex dish. Liberally sprinkle bread crumbs over fish, add diced scallions on top. Bake in oven for 45 min at 350 degrees.
When James Donelan and his friends caught a 125-pound halibut and five others weighing between 60-100 pounds each in Valdez, Alaska, dinner time on the water required a little improvisation.
The group had a cooler full of sandwiches and condiments. Inside were two key ingredients: shredded cheese mix and mayonnaise. They mixed the cheese and mayo together and covered the fish with it and grilled the halibut fillets right off the harbor at Allison Point. The result was something succulent, flavorful and hearty.
When Donelan arrived home, he refined the recipe with help from family and established a new favorite.
Upon leaving Alaska and moving to Spokane, Donelan began his search for a fish that would pair well with this favorite recipe. Donelan, a walleye fanatic, pleasantly discovered that walleye does just the trick.
“It’s very easy to make,” said Donelan’s wife, Mary Beth. “Anyone can do it.”
This recipe brings both flavor and simplicity to the family dinner table. As well, it’s a rare treat to taste a seasoned baked fish that remains tender at its core.
Call for recipes
I hope you enjoy this recipe and would love to hear what plans you have for the fruits of your harvest from this past hunting season and current fishing season. Send your favorite recipe to [email protected]
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This is a family favorite that I’ve been making for a long while now and I just realized I’ve never posted the recipe. My daughter had her braces tightened yesterday which always means we need to have a soft dinner. Last night, I made this parmesan halibut with some orzo and roasted tomatoes. The entire meal was delicious but the star of the show is always this parmesan halibut. It turns out tender and delicious with the tastiest cheesy topping and I love that this recipe is easy enough to make during the week but special enough to serve to guests.
How to Make Parmesan Halibut
Preheat the oven to 500 degrees. Coat a baking dish with cooking spray.
Whisk the mayonnaise, 1 tablespoon of parmesan cheese, and minced garlic together until well combined.
Place the halibut pieces in the baking dish skin side down then season with sea salt and freshly cracked pepper, to taste. Brush the mayonnaise mixture evenly over each piece of halibut on the top and sides. Sprinkle the remaining bit of parmesan evenly on each piece of fish.
Place into the oven and bake for 10 minutes. Turn the oven to broil and cook, watching carefully for another 1-2 minutes, or until the top is golden brown and the fish is cooked through. Remove from the oven and sprinkle with fresh parsley. Serve with lemon wedges. Enjoy.
One of the best Baked Halibut Recipes!
As an Alaskan who absolutely loves Halibut, I am always on the search for amazing Baked Halibut Recipes. Sure you can scour the internet and wade through the many, many recipes for halibut but for me, there's nothing like tried and true easy halibut recipes that have been passed down through the generations, like this one!
This recipe for Baked Halibut Supreme is not only super scrumptious, but is an easy halibut recipe that will quickly become one of your favorites! Since I love to go halibut fishing (and go as often as I can!), it is not unheard of to bring home 20 pounds of halibut at a time. After these fishing trips, I'm always searching for a new Alaskan halibut recipe to try and this is certainly not only one of the easiest, but one of my personal favorites!
Recipe of the week: Cheesy Rockfish Casserole
Let’s begin by gathering our ingredients for Cheesy Rockfish Casserole: Ingredients:
1 pound shrimp
1 rockfish fillet
2 cups mozzarella
2 cups parmesan
1 cup half & half
3 tbsp butter
6 tbsp parsley
1 tsp pepper
1 jar Alfredo
Cook pasta according to directions, drain, and set aside. Pan fry rockfish with 2 tbsp butter on high heat for 3 minutes each side. Poach shrimp tin salted, boiling water for 5 minutes, then remove tails. Set seafood aside. Preheat the oven to 350º F.
In a large bowl mix together 1 cup half and half cream, 2 cups Parmesan, jar of alfredo and 1 tsp pepper. Add in shrimp and pasta, stir to combine all ingredients.
Coat the casserole with 1 tablespoon of butter and add in the mixture.
Bake for 40 – 45 minutes covered. Remove the casserole from oven, sprinkle two cups mozzarella over it and return to oven for another 10 – 15 minutes.
When done, remove from oven, let it rest for a few minutes and sprinkle some fresh parsley over the top. Plate to serve. Enjoy!
Thanks for reading. If you’d like to receive our monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Cheesy Rockfish Casserole.