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    Home » Seafood

    Panko Crusted Halibut

    Published: Jul 7, 2021 · Modified: Oct 18, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This baked panko crusted halibut is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.

    panko crusted halibut on plates with tahini sauce

    Want to increase the wow factor of your fish dinner?

    One of the easiest ways to do it is to add a beautiful, toasty crust!

    The crunchy coating provides a perfect contrast to the flaky fish within.

    We love it in this baked panko cod and panko lingcod, which is not only tasty, but also very quick to prepare!

    This baked panko crusted halibut is another easy option. It's coated in Dijon mustard and seasoned Panko breadcrumbs and served with an easy, homemade tahini sauce.

    Looking for more halibut recipes? Try broiled halibut with lemon sauce, baked halibut with tomato caper sauce, halibut tacos, or halibut salad with bourbon dressing.

    Can I Use a Different Kind of Mustard?

    I like the flavor of Dijon mustard for this dish.

    But if your taste runs toward regular or spicy mustard, go ahead and swap them!

    Can I Use Regular Breadcrumbs?

    Panko breadcrumbs are ideal for this recipe.

    They'll be crispier!

    Can I Skip the Breadcrumb Topping?

    If you need to skip the breadcrumbs, the halibut will still be delicious with the mustard topping!

    I prefer the version with the Panko breadcrumbs, though.

    What Is Tahini?

    Tahini is a condiment made from sesame seeds, and you can find it in many grocery stores near the nut butters. Or you can buy tahini online.

    The tahini sauce is optional in this recipe, but it adds a nice layer of flavor!

    How to Make Panko Crusted Halibut Topping

    Melt butter in a pan, and add breadcrumbs, paprika, oregano, cayenne (if using), and salt.

    Cook the breadcrumbs until toasted, and set aside.

    Toast the Breadcrumbs
    Toast the Breadcrumbs

    How to Make Panko Crusted Halibut

    Place halibut on an oiled, oven-safe pan.

    I used a Lodge 12″ carbon steel skillet.

    Top the halibut with mustard.

    Coat Halibut with Dijon.
    Coat Halibut with Dijon

    Next, add a layer of seasoned breadcrumbs on top of the fish. Use your fingers to press the crumbs down evenly.

    Try to cover as much of the surface of the halibut as possible!

    Top Halibut with Breadcrumbs.
    Top Halibut with Breadcrumbs

    Bake the halibut for eight minutes per one-inch of thickness.

    Then, to add the final crispy texture, broil the fish for a couple of minutes until golden!

    Bake Until Golden.
    Bake Until Golden

    While the halibut is cooking, you can mix up the tahini sauce.

    Whisk together the olive oil, tahini, apple cider vinegar, Dijon mustard, and cold water until the consistency is even.

    When the halibut is ready, serve it while hot, with a helping of tahini sauce!

    This would be delicious paired with side dishes like fluffy mashed potatoes and oven-roasted asparagus with charred lemon.

    panko crusted halibut on plates with tahini sauce
    panko crusted halibut on plates with tahini sauce
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Panko Crusted Halibut

    This baked panko crusted halibut is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 460kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    Halibut:

    • 1 tablespoon butter
    • ¼ cup Panko breadcrumbs Use gluten-free certified Panko if needed
    • ¼ teaspoon paprika or smoked paprika
    • ¼ teaspoon dried oregano
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon cayenne (optional, for spice)
    • 1 tablespoon olive oil
    • 8 ounces halibut (2 fillets)
    • 1 tablespoon Dijon mustard

    Tahini Sauce (Optional):

    • 2 tablespoons olive oil (1 oz)
    • 2 tablespoons tahini (1 oz)
    • 3 tablespoons apple cider vinegar (1 ½ oz)
    • 1 teaspoon Dijon mustard
    • 2 teaspoons cold water

    Instructions

    • Preheat oven to 400°F and move an oven rack to the top of the oven.
      Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, paprika, oregano, cayenne (if using), and salt.
      Stir and cook until toasted, about 2 minutes.
      Remove from heat and set aside.
      Toast the Breadcrumbs
    • Brush an oven-safe pan (or sheet pan) with olive oil. Place fish on the pan.
      Smear one tablespoon of mustard on the fish.
      Coat Halibut with Dijon.
    • Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the fish evenly.
      Top Halibut with Breadcrumbs.
    • Place the fish in the oven on the top rack. Bake fish for eight minutes per one-inch thickness.
      Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden.
      If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
      Bake Until Golden.
    • While the fish cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)
      Serve the halibut while it's still hot along with the tahini sauce.
      Refrigerate any leftover sauce and use within 4 days.
      panko crusted halibut on plates with tahini sauce

    Nutrition

    Calories: 460kcal (23%) | Carbohydrates: 10g (3%) | Protein: 24g (48%) | Fat: 36g (55%) | Saturated Fat: 8g (50%) | Trans Fat: 1g | Cholesterol: 64mg (21%) | Sodium: 432mg (19%) | Potassium: 595mg (17%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 417IU (8%) | Vitamin C: 2mg (2%) | Calcium: 67mg (7%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 1 vote (1 rating without comment)

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    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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