Crispy Parmesan Crusted Halibut Recipe

This easy-to-make Parmesan Crusted Halibut uses just 6 simple ingredients, plus a cool restaurant trick, to create fancy fish in minutes. No expensive equipment required, just grab a nonstick pan and your favorite spatula and you're in business!

There is so much to love about this Parmesan Halibut recipe. It’s incredibly simple to make and can be on the table in less than 20 minutes from start to finish.

All it takes is seasoning, parmesan coating and a quick sear in your skillet and you have a moist, delicious halibut fillet for dinner. It's perfect for a quick, weeknight meal, but fancy enough for date night at home or a weekend dinner party. 

I first saw this style of halibut recipe from Pacific Cafe in San Francisco. I've adapted it for cooking at home, and it's always a hit!

This restaurant quality halibut dish is on regular rotation at my house, just like family favorites Seared Halibut with Sweet Corn and Lemon Butter Sablefish.

Parmesan halibut fish ingredients:

Before we get to the step by step instructions, a few notes about the ingredients in this great recipe.

Fish: fresh Alaskan halibut fillets or frozen halibut works for this recipe. Our friends at Sena Sea delivered 6-oz halibut fillets to my front door on my last trip to the US. It was a joy to cook with seafood fished right out of Alaskan waters.

If your local grocery store doesn't have halibut and you need a white fish substitute, cod, haddock, mahi mahi or grouper are all good options. 

Parmesan: buy the block of cheese and grate it yourself right before cooking for the best result. Substitute with Asiago or Grana Padano.

Cornstarch: substitute potato starch, all purpose flour or Wondra flour. 

Chives: diced chives make the perfect fresh garnish for this rich dish. Substitute fresh parsley, basil or scallions.

Full ingredient list and measurements included in the printable recipe card below.

Step by step instructions:

1. Prep fish

Season fish fillets with salt and pepper, then lightly coat in cornstarch. Dip fillets in beaten egg, then coat in parmesan.

2. Cook fish

Sear in hot skillet for 3-4 minutes on the first side, until the parmesan is deep golden brown. Flip and cook for another 3 minutes. Turn fish on its side for about 30 seconds to brown along the edges.  

Once cooked through and golden brown, remove to a cooling rack and let rest for 3-4 minutes.

Garnish with diced chives and lemon wedges and serve with my tartar sauce recipe (easy!)

This rich and flavorful parmesan fish is delicious served with Tossed Salad with Vinaigrette and Duchess Potatoes as a carby side dish.

Tips for preparing halibut at home:

To thaw frozen halibut: defrost in your fridge overnight, or thaw quickly by soaking package in cold water for 30-45 minutes, until defrosted. Rinse and dry with paper towels before seasoning and cooking. If you have tweezers, run your hands over the fish and remove any pin bones. Or wait until the fish is cooked, when it is easier to pull out the bones with tongs.

To cook halibut: Pacific halibut is milder and leaner than Atlantic halibut, producing a meaty, filling fish. But unlike salmon or sablefish, which has a higher fat content, halibut can overcook more easily. For this seared fish recipe, I tested cook times up to 5 minutes per side, and found that cooking around 3 minutes per side over medium-high heat, then resting the fish, gave the best results. But stoves come with different levels of heat, so using an instant-read thermometer is the best way to ensure your fish is cooked to 140-145 when serving. 

What to substitute for halibut? 

Halibut has a unique flavor and texture combination that's difficult to replicate fully. But this recipe and cooking method would work well on similar white fish like cod, mahi mahi, haddock and grouper. 

How to tell if halibut is cooked?

Using an instant read thermometer is the best way to guarantee your fish is cooked through. For this recipe, I remove the fish from the pan at around 140 degrees. Carry over cooking will take it to 145, which is the ideal temperature for halibut. 

How to keep from overcooking halibut?

Halibut is a really meaty, firm, white fish, but it's also quite lean. Low fat fish like this one can get tough when overcooked. So check your internal temperature while cooking and lower the heat, if necessary, to allow the parmesan coating to brown properly while the fish cooks through. And keep that instant read thermometer handy!

How to store and reheat parmesan crusted halibut?

Transfer leftover halibut fillets to an airtight container and store in the refrigerator for up to 2 days. To reheat, warm gently in the oven at 350 degrees until just heated through. 

Don't forget to order your box of Alaskan Halibut from Sena Sea! They will deliver it to your front door, perfectly packed and still frozen. After a quick thaw, they'll be ready for the skillet.

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