Heavenly Halibut Recipe

Name: Heavenly Halibut
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 0.5 cup grated Parmesan cheese; 0.25 cup butter, softened; 3 tablespoons mayonnaise; 3 tablespoons chopped green onions; 2 tablespoons lemon juice; 0.25 teaspoon salt; 1 dash hot pepper sauce; 2 pounds skinless halibut fillets

Cook Time: 10 minutes

This halibut recipe is absolutely irresistible and one of the best ways to cook this delicious fish. The combination of the mild, flaky texture of halibut with a crispy, flavorful topping is truly restaurant-quality. Heres how to make it at home in just a few simple steps:

Ingredients

cup grated Parmesan cheese
cup butter, softened
3 tablespoons mayonnaise
3 tablespoons chopped green onions
2 tablespoons lemon juice
teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets

Directions

Step 1: Start by positioning your oven rack about 6 inches from the heat source and preheat your ovens broiler. Prepare a rimmed baking sheet by greasing it lightly.

Step 2: Place the halibut fillets on the greased baking sheet.

Step 3: Broil the fish for about 8 minutes, or until it flakes easily when tested with a fork. Keep an eye on it to avoid overcooking.

Step 4: While the fish is broiling, prepare the topping. In a mixing bowl, combine the Parmesan cheese, softened butter, mayonnaise, chopped green onions, lemon juice, salt, and hot pepper sauce. Stir everything together until well-mixed.

Step 5: Once the halibut has broiled and is ready, remove it from the oven. Spread the Parmesan mixture evenly over the top of the fillets.

Step 6: Return the fish to the oven and broil for an additional 2 minutes, or until the topping is golden, bubbly, and lightly browned.

Step 7: Serve the halibut hot and enjoy the delicious, crispy, and flavorful fish!

Cooking Tips

This halibut recipe is quick and easy, taking only about 10 minutes to cook under the broiler. A simple way to check if the fish is done is to use an instant-read thermometer. When inserted into the center of the fish, it should read between 130F and 135F.

Halibut is a mild, slightly sweet fish with a firm texture. If you're unable to find halibut, flounder is a great alternative. Both fish share similar flavors and textures, and this recipe works well with either one.

Serving Suggestions

This halibut is versatile and pairs beautifully with a wide range of side dishes. For a lighter meal, serve it with a fresh side salad. If youre in the mood for something more substantial, try pairing it with roasted potatoes or a creamy risotto.

How to Store Leftovers

If you have any leftovers, store them in a shallow, airtight or tightly wrap the fish in foil. It can be kept in the refrigerator for up to 3 days. When reheating, use the oven to gently warm the fish, as the microwave can make it rubbery.

Nutrition Facts (per serving)

Calories: 235
Total Fat: 14g (18% Daily Value)
Saturated Fat: 6g (28% Daily Value)
Cholesterol: 58mg (19% Daily Value)
Sodium: 282mg (12% Daily Value)
Total Carbohydrate: 1g (0% Daily Value)
Protein: 26g (51% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 113mg (9% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 530mg (11% Daily Value)

Community Reviews

"This is absolutely heavenly! I didnt change a thing, and its definitely a keeper. It rivals any fine dining restaurant Ive ever been to!" - sbutcher112

"This recipe is so easy and versatile! I often use frozen fillets of any white fish, and it always turns out delicious. I also like to reduce the mayo or butter to watch the fat content." - Bookbet

"This was so dang good! I added some dill to the sauce, and it was perfect for our family. My picky 3-year-old loved it, too!" - Kelsie Dinsdale

Heavenly Halibut Recipe

Heavenly Halibut is a remarkable dish that combines the tender texture of halibut with a rich, cheesy topping to create a truly heavenly experience. This recipe has become a favorite among seafood lovers, particularly because of its simplicity, yet extraordinary flavor. In this article, we explore the origins, regional variations, differences from similar dishes, and fascinating facts surrounding this iconic recipe.

History of Heavenly Halibut

Halibut, one of the most prized fish in the world, has been part of the human diet for centuries. Known for its firm, white flesh and mild flavor, it has long been a staple in coastal regions, particularly in North America and Europe. The "Heavenly Halibut" recipe itself, however, is more recent. It has become popular in American home kitchens due to its simplicity and versatility, often served as a weeknight dinner. The addition of a Parmesan and mayo-based topping is a modern innovation that elevates the dish, turning it from a basic fish fillet into a gourmet meal.

Regional Variations

Halibut is caught in cold northern waters, making it especially prevalent in places like Alaska, Norway, and Canada. While the recipe for Heavenly Halibut can be found across many regions, some variations exist based on local tastes and available ingredients. For instance, in the Pacific Northwest of the United States, you might find the fish topped with a squeeze of fresh lemon or a hint of dill, reflecting the regions fondness for fresh, simple flavors. On the East Coast, the dish may be served with a side of rich mashed potatoes or wild rice, complementing the seafood with hearty starches.

How It Differs From Similar Dishes

While there are many ways to prepare halibut, the "Heavenly Halibut" recipe stands out due to its broiled Parmesan and mayonnaise topping. Other common preparations include grilling or pan-frying the fish with simple seasoning, or baking it in a butter-based sauce. However, the combination of tangy mayo, sharp Parmesan, and the addition of green onions and hot sauce creates a distinctive, creamy, and slightly spicy topping that is rarely found in other halibut recipes. This unique topping transforms the mild flavor of halibut into something unforgettable, making it a standout in seafood cuisine.

Where It Is Typically Served

Heavenly Halibut is popular in both casual home settings and upscale restaurants. Its versatility allows it to be served as part of a simple weeknight dinner, as a centerpiece for a family gathering, or as an elegant entre at a dinner party. In seafood-loving regions like Alaska, it is a common offering at local eateries, often paired with fresh, seasonal vegetables or a light salad. The dishs simple preparation and rich flavor profile make it a go-to for those looking to impress guests without a complicated recipe.

Fun Facts About Heavenly Halibut

The term "halibut" comes from the Old English word "haly-butte," which means "holy flatfish," likely because it was commonly eaten on holy days during medieval times.
Alaska is the largest producer of halibut in the world, and the fish is a key part of the regions economy and food culture.
Though halibut is typically sold fresh, frozen halibut is also widely available, making this dish easy to prepare year-round, even for those not near coastal regions.
Many people swear by halibut as one of the best-tasting fish, claiming its both meatier and more flavorful than other white fish like cod or tilapia.

Conclusion

Heavenly Halibut is more than just a meal; its an exploration of the perfect balance between mild fish and bold, creamy toppings. With its origins in North America and widespread popularity due to its simple preparation, it stands as a favorite for both casual dinners and special occasions. Whether you are serving it at a family dinner or at a gathering with friends, this dish is sure to impress with its deliciously unique flavor profile. Give it a try, and youll quickly see why its called "heavenly."

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FAQ about Heavenly Halibut Recipe

Place leftover cooked halibut in a shallow, airtight container or wrap it tightly in foil. Store it in the refrigerator for up to three days. For best results, reheat gently in the oven to avoid making the fish rubbery.

Yes, you can use frozen halibut. Be sure to thaw it properly before cooking. You may need to adjust the cooking time slightly if the fish is thicker or wetter due to excess moisture from thawing.

Yes, this recipe works well with other mild, firm white fish like cod, flounder, or tilapia. Just make sure the fish is thick enough to hold up to broiling.

Yes, you can prepare the Parmesan topping mixture in advance and refrigerate it for up to a day. Just be sure to let it come to room temperature before spreading it on the fish.

This halibut pairs wonderfully with a light salad, roasted potatoes, or risotto. You can also serve it with roasted vegetables like asparagus or broccoli for a complete meal.

If you're looking to reduce the fat content, you can use a lighter version of mayonnaise or reduce the amount of butter. For a dairy-free version, try substituting the cheese with a dairy-free alternative. You can also omit the green onions if there’s an allergy.

Halibut is done when it flakes easily with a fork and reaches an internal temperature of 130-135°F (54-57°C). If you’re unsure, you can use an instant-read thermometer to check the temperature in the thickest part of the fillet.

Yes, you can grill the halibut instead of broiling. Place the fish on a preheated grill over medium heat and cook for about 4-5 minutes per side, or until it flakes easily with a fork. Then, top with the Parmesan mixture and grill for another 1-2 minutes to brown.

Yes, you can freeze leftover cooked halibut. Wrap it tightly in plastic wrap and then foil, or place it in an airtight container. It will last up to 1-2 months in the freezer. To reheat, thaw in the fridge overnight and warm in the oven.

If you don’t have a broiler, you can bake the halibut in a preheated 400°F (200°C) oven for about 15-20 minutes, then top it with the Parmesan mixture and bake for another 2-3 minutes. Alternatively, you can pan-sear the fish and finish it off in the oven.

Comments

OSU BEAVER

10/06/2025 01:52:54 PM

Doubled the sauce, baked at 425 for 20 mins. Used freshed Alaskan Halibut and this was wonderful. Served over pasta with a salad. Easy to do on a weeknight.

Cheryl Anderson

02/14/2024 01:12:30 AM

I've made this recipe several times now, and it was great every time. I baked the frozen fish on the middle rack while roasting potato wedges on the top shelf. This last time I used less butter in the sauce and put it on the fish after draining off the fish liquid. Broiled it for 2 minutes on the top shelf and it was beautiful! Definitely a five star recipe! I was planning on taking a photo, but forgot. I'll add one another time.

ToastyBay1254

06/26/2023 03:10:42 AM

This was so delicious!! I used one recipe of the sauce for half the fish since some reviews suggested doubling the sauce. I made some substitutes: Greek yogurt for some of the mayo because I didn’t have enough mayo, olive oil for the butter because my husband is trying to reduce saturated fat. As others suggested, I baked it covered with the sauce at 400 for about 15 minutes and then broiled for a few minutes to get the top browner. We will definitely have this again!!

Dania Paul

08/07/2023 10:45:51 PM

This was absolutely delicious. Because of the responses that said it lacked flavor, I added about 2 tsps of chopped garlic to the mixture. I gave it a four because I did find it salty, but the flavor was lovely. I baked it at 400 for 25 minutes. Perfect! I will definitely be making this dish again.

Portland KH

12/15/2020 05:52:07 PM

This was the best thing I've made in a long time. Reading the reviews, I baked mine for 20 minutes at 375, put the topping on it, then broiled on high for about 5 minutes. I also added capers to the dish and served with pasta and asparagus. We loved it.

Kelly Teel

01/14/2024 01:38:52 AM

This was wonderful and easy! I baked it instead of broiling as my Halibut was very thick. Went 20 minutes in 400 degree oven, then put mayo/Parmesan mixture and broiled for 2.2 minutes. Absolutely scrumptious and company worthy! I used capers instead of the green onions as I am unable to eat onion. Served this with rice and green peas. So yummy! Thank you for the recipe!

Belin

09/29/2020 10:12:25 PM

Made fresh caught Halibut for the first time using this recipe. I made the recipe as written. The only thing I did different was soak the fish steaks in milk first for a couple of hours. I broiled fish about 3 minutes on each before adding sauce. Then broiled for a couple minutes after sauce added. The fish was so tender and flaky, it wanted to fall apart. My husband said that is the best fish he has ever had. I think sauce would also be good with other white fish or chicken. Was very flavorful. Will definitely make again.

Jo

09/10/2023 10:23:30 PM

Loved it! Added extra Parmesan, skipped the butter, 2 dashes of hot pepper sauce, and fresh chives instead of green onions. My husband says it’s “guest worthy” 😁. Will never have halibut any other way now, thanks for the recipe 👍

Butch Keniston

07/03/2025 11:31:42 PM

This has too much fat added for us. For each 1/2 lb fish I will use 1 tsp butter and 1 tsp light mayo and 2 tblsp. Parm cheese plus the rest of the ingredients that are called for. Broil a little longer to get the brown crispy topping.

jms428

05/10/2021 03:12:38 PM

This was AMAZING!!! I made all the sauce for only 1 lb of halibut, and added about 2 large cloves of garlic (crushed and chopped) and a bit more hot sauce than a dash. Definitely a keeper recipe.

Teshamullen

04/14/2025 12:05:55 AM

A family favorite I follow this suggestion from OSU beaver Doubled the sauce, baked at 425 for 20 mins. Used freshed Alaskan Halibut and this was wonderful. Served over pasta with a salad. Easy to do on a weeknight.

Morganna

09/12/2025 07:04:16 PM

I have been making this for years - a family and company favorite!! and so Easy Peasy! Flavorful and simple! always an impressive yet still "light" dish!

Joe Clark

09/04/2025 11:01:13 PM

Baked it at 400 for 25 minutes. Didn’t have any green onions, so chopped up some fresh chives. Added some garlic powder and capers to the cheese mixture. Covered the halibut with the cheese mixture and broiled for 5 minutes. Definitely restaurant quality and make again. Thank you for the recipe!

prldymsncom

08/20/2025 02:02:41 PM

This also works very well on Chicken that has been pounded thin.

MWillden

08/11/2025 03:36:58 PM

This is hands-down the best recipe for halibut or any other white fish. My family and extended family and friend devour this at family gatherings. This is the best fish recipe that I have ever made.

colette

07/21/2025 06:49:16 AM

Easy and simple and oh so good. Definitely a keeper

Cindy N

06/07/2025 06:42:42 PM

Just left out the green onion because of family dietary restriction. Otherwise, exactly the same. Delicious!!

Laura Wilson

04/15/2025 01:11:30 AM

The flavors are absolutely spot-on.

Teshamullen

04/14/2025 12:05:55 AM

SereneStir2580

04/07/2025 03:01:14 AM

I bake the halibut on a tray and, when cooked almost through, I pour off cooking liquid and put the fish in a smaller dish so the fish covers the bottom. Put the butter/mayo mix on top and broil. You don’t lose any sauce to the pan that way. I like it without the onion and hot sauce.