This is a recipe for Heavenly Halibut, broiled halibut fillets topped with mayonnaise, butter, green onion and Parmesan cheese. A rich combination that’s a beautiful topping for sweet mild flavored halibut. If you’re looking for easy fish dinner recipes, give this one a try. It’s delicious in a very heavenly way.
Years and years…and years ago, Black Eyed Pea restaurant came on the scene as an attractive and affordable destination for office lunches with coworkers.
We seemed to choose the restaurant at least once a week. Homestyle menu options and classic comfort food were a natural draw for that culinary era of the 80’s.
Those cheesy casseroles, chicken fried steaks and homestyle meatloafs could also be an issue for the waist line. So I quickly because acquainted with a white fish entree on the menu.
And while not perfectly what one would call clean eating, it made a healthier lunch selection.
I tried for years to recreate the dish, somewhat unsuccessfully, that is until I found this version.
Although the recipe didn’t reference the restaurant, it comes very close to what I had there. There’s mayo involved, there’s parmesan cheese involved and it broils up to a heavenly topping for a flaky chunk of mild fish.
Read your seafood labels
Being landlocked the “seafood” section of my recipe data base is slim compared to the beef and chicken recipes. It consists mostly of shrimp recipes.
For this recipe I purchased a package of frozen halibut fillets which were labeled “wild caught.”
Once at home, and after closer inspection, the label also read that the filets were processed in China. And didn’t indicate where it was “wild caught.”
I wasn’t very happy to read that. I would have been happier reading about a fish that was wild caught in the Pacific waters off the US coast and cleaned, vacuum sealed and frozen at a nearby American processing center.
My point? Read the fine print on labels to insure you know where your food comes from. But I must admit, this halibut filet processed in China was fresh in flavor and perfectly tender and flaky in texture.
This broiled halibut recipe is a wonderful addition to our weeknight meal menu. It’s easy, ready in less than thirty minutes, delicious and a great way to add seafood to your weekly meal plan.
I’ve had the recipe for a very long time and just realized I hadn’t shared it with my readers. Enjoy.
Recipe for Heavenly Halibut, Broiled Halibut Fillets
I hope you give this halibut fillet recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite white fish recipe, please let me know, I’d welcome the opportunity to give it a try.
More white fish recipes:
- Cilantro Halibut with Cilantro Lime Bread Crumb Topping
- Steamed Cod in Parchment
- Red Lion Inn Swordfish
- Pesto Sea Bass with Tomato Relish
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Broiled Halibut fillet, Topped with mayo, butter, green onion & Parmesan. A rich combination perfect for sweet mild flavored halibut. It’s Heavenly!
- 1/4 cup Parmesan cheese grated
- 2 tablespoons butter softened
- 1 1/2 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped green onion
- 1/8 teaspoon salt
- 1-2 dash dash hot pepper sauce
- 1 pound skinless halibut fillets
- Preheat the oven broiler. Grease a baking dish.
- In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
- Arrange the halibut fillets in the prepared baking dish.
- Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
Heavenly Halibut, Broiled Halibut Fillets … It’s What’s for Dinner
Gail Richards says
October 12, 2018 at 11:38 amIf you’re looking for Pacific wild-caught salmon and halibut from US waters, try http://www.taku.com
I’m not affiliated with them but have purchased fish and crab from them for years. They never disappoint.
Thanks for the recipe, I’ll be trying it tonight.
Lea Ann Brown says
October 15, 2018 at 8:20 amThank you so much for the recommendation Gail. I appreciate it.
mjskitchen says
October 12, 2018 at 10:01 pmIt’s a drag being landlocked and not being able to get fresh fish without paying an arm and a leg. Sometimes we can find wild caught halibut at Costco and it has always been fabulous. Hopefully, we can find some soon because this recipe is calling my name.
Lea Ann Brown says
October 15, 2018 at 8:18 amI’ve purchased that wild caught halibut at Costco and yes, it’s great. I always check the seafood section when I’m there.
Karen (Back Road Journal) says
October 14, 2018 at 8:22 amI had to smile as this is how my mother in law used to prepare chicken when she was cooking for herself. She always raved about how juicy it was.
Lea Ann Brown says
October 15, 2018 at 8:17 amThanks for the idea Karen. Of course it would be delicious on chicken.
Jan S. says
October 17, 2018 at 12:07 pmHalibut is way to spendy for our budget. Can you recommend another choice?
Lea Ann Brown says
October 18, 2018 at 5:24 amI agree, it was $18 for two small fillets for us. Cod would also work with this. It’s not as thick as Halibut so watch the cooking time. Maybe reduce to 5 minutes.
Lea Ann Brown says
October 21, 2018 at 11:54 amCod will work for this. It’s not as thick, so watch the cooking time. Probably reduce it by a couple minutes.
Jean | DelightfulRepast.com says
October 18, 2018 at 12:20 pmLea Ann, this sounds and looks wonderful! I need to cook fish more often. I appreciate your caution about reading the fine print. Any time I buy seafood, I have to be sure I have the time (and my reading glasses with me!) to really study it. I am determined to buy domestic wild-caught. This one’s going on the list!
Lea Ann Brown says
October 21, 2018 at 11:52 amThank you Jean. I am also determined to buy domestic … that’s why I was somewhat taken back.
Susan says
October 20, 2018 at 11:39 amTalk about deception in labeling! I’m glad the halibut was fresh and tasty at least. I’m always looking for wild caught fish to prepare also so I will definitely read the label very closely for now on. The recipe sounds delicious and would love to try it!
Lea Ann Brown says
October 21, 2018 at 11:50 amHi Susan. I’m just glad it was still good, I was worried.
Jean says
March 31, 2019 at 1:01 pmI love these weekly recipes. I cook a lot but with no sense of smell, I’m at a loss. So glad I found you because I trust your recipes. I want to do the fish and chips and the halibut. As an Oregonian, I love Fresh Halibut.
Debi says
September 10, 2019 at 10:14 amAlways looking for new ways to prepare halibut, so it was nice to find your heavenly halibut recipe. Made it last night and it’s a keeper. Quick, easy and delicious. Will reduce the broil time to 7 minutes next time as it could have been just a bit more moist.
Lea Ann Brown says
September 10, 2019 at 3:43 pmThanks so much for the comment Debi.And I’m so glad you enjoyed the halibut. I personally feel oven times are very subjective. All oven are different. When I broil, I always watch it like a hawk. And even fish thickness can vary. Your note is a great reminder to know your own oven.
Shane Miller says
September 24, 2019 at 4:03 pmThanks for the recipe Lea Ann. Expect to try it this week. I know the halibut I have was wild caught because I caught it myself in Kodiak, Alaska 3 weeks ago and had it shipped back! Have a bunch of it and yours is the first recipe I’m going to try.
Lea Ann Brown says
September 28, 2019 at 6:21 amHi Shane. Thanks so much for your note. Lucky you to have all that fresh halibut. Please let me know how you like the recipe.
Nancy says
March 18, 2020 at 8:52 amI see so many comments about people going to try the recipe, but had anyone tried it?
Lea Ann Brown says
March 27, 2020 at 8:48 amHi Nancy. I’d love for more people to share their experience with the recipe. In every post I encourage that. This is a very popular recipe on my site. We’ve made it often and we happen to think it’s easy and delish. Hope you give it a try and come back and leave a message.
Carol Ann says
March 28, 2020 at 2:32 pmThis truly is heavenly. I had frozen halibut, and the instructions on the package said to cook it from frozen. So I put it under the broiler for about 5 minutes, without the topping, then added the topping and broiled it about 8 minutes more. It was perfect. My husband raved about it. I’m sure we’ll be cooking this again soon. Thanks for the great recipe.