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.
Inspiration for This Baked Halibut with Mayonnaise
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 meatloaf 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. Halibut topped with a lemony Parmesan mayonnaise topping, is truly a delicious and easy fish dinner recipe.
This recipe will work on other white fish fillets. Cod would be a good choice. Cod is a thinner fillet, so cooking time will need to be adjusted.
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 for the ultimate fresh flavor and perfectly tender and flaky in texture.
And if you’re looking to purchase the absolute best pristine frozen halibut from Pacific waters, check out Sitka Seafood Market. A company that supports small family fisherman and delivers fresh Alaskan seafood directly to your doorstep. And you’ll find some great recipes for those frozen halibut fillets.
Disclaimer: I have received free product from Sitka Salmon. My opinions about the quality of their products are my own.
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 with Mayonnaise
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
- Black Cod in Miso, With Coconut Ginger Rice
- Cod with Mustard Cream Sauce
And if you’re looking for more seafood recipes, don’t miss my Seafood Category. You’ll find lots of healthy recipes, including one of the most popular on my site for Campechana. A Mexican shrimp cocktail recipe that you must try.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Heavenly Halibut
Ingredients
- 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 thawed, if purchasing frozen halibut
Instructions
- Preheat the oven broiler. Grease a baking dish with butter or with non-stick spray.
- 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 or sheet pan. Using a paper towel, pat the fillets dry.
- Move the top rack to about 4 inches below the broiler heating unit. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Cook time will depend on the thickness of the fillet.
- Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
Notes
Nutrition
Heavenly Halibut, Broiled Halibut Fillets … It’s What’s for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Made this for dinner, it was fabulous! My son and husband loved it too.
I love this recipe!! I also make it with salmon and it’s pretty heavenly. I just don’t broil the fillets as long when using salmon. Thank you 💕
Hi Gisele and thanks so much for your note. I truly appreciate knowing this works good with salmon and will try it soon.
So glad you liked the recipe.
Butter and Mayo mix all turned to liquid as soon as it hit the hot fish.. do you have a fix for that or did I just miss something? Great flavor but not crusty looking like yours
Try breading halibut in flour, egg wash and rolled ritz crackers into bread crumbs and deep fry. Yum
Hi Ben, a couple of questions, did you use low fat mayo and butter?
Hi Betty. Loving that idea. Those Ritz cracker crump coatings are always so good.
I made this last night for my mom who was watching the kids while my husband and I went out for dinner. Needless to say, her dinner was better than ours! This is a wonderful, easy, and flexible recipe. Used lime juice because that’s what I had. Used romano because that’s what I swear by. I just need to get better with my timing and the broiler.
I made this for my husband and myself tonight and we both LOVED it! I halved the recipe since my two halibut steaks were pathetically small…. I wish I would not have done that though as the sauce was lovely on the green beans. I did add some garlic and substituted chives for green onions because I try not to run to the store too often these days.
Thanks so much for taking the time to write a comment about the recipe. I never thought about putting that sauce on green beans. Love that idea.
I hear you about not running to the store as often. We’ve been doing curb-side pick up since April with orders placed about every two weeks. If anything we’re honing our skills on substitutions aren’t we? 🙂
Again, thanks for your note.
I’ve made this a couple times and loved it. I added garlic, we LOVE garlic!
Fast easy and delicious! A keeper for sure!
Just fixed this last night and it was “to die for” delicious!! And Easy!! Liked the comment about great on chicken as well. Will be trying that next!!!
This 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.
I see so many comments about people going to try the recipe, but had anyone tried it?
Hi 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.
I made this for the 2nd time tonite. The hubs loves the recipe. A couple adjustments & questions.. So
You can add any herb you have, this time dill and added garlic, used 3 T Siracha. Make sure to not overcook.- if you use fresh fish, it should be not totally done. Then spread the sauce on top & broil for a few min.(3- 5 min)
375 degrees for 15 minutes for the fish, then broil.
Now, the butter seems over the top- has anyone tried it with less buttah? Thanks!
Thanks 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.
Hi Shane. Thanks so much for your note. Lucky you to have all that fresh halibut. Please let me know how you like the recipe.
Always 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.
Thanks 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.
I 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.
Talk 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!
Hi Susan. I’m just glad it was still good, I was worried.
Lea 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!
Thank you Jean. I am also determined to buy domestic … that’s why I was somewhat taken back.
Halibut is way to spendy for our budget. Can you recommend another choice?
I 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.
Cod will work for this. It’s not as thick, so watch the cooking time. Probably reduce it by a couple minutes.
I 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.
Thanks for the idea Karen. Of course it would be delicious on chicken.
It’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.
I’ve purchased that wild caught halibut at Costco and yes, it’s great. I always check the seafood section when I’m there.
If 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.
Thank you so much for the recommendation Gail. I appreciate it.