This easy Parmesan halibut is topped with a mayo and cheese mixture, and then cooked under high heat until tender. Serve it with a healthy lemon and caper yogurt sauce.
Halibut is a fish with major potential.
It’s meaty and sweet and mild enough to carry lots of different flavors.
It’s also not the easiest fish to find in some regions.
We’ve enjoyed the halibut delivered to us by the Community Supported Fishery (CSF) that we subscribe to.
Like the idea of a CSF? You might also be interested in Community Supported Agriculture (CSA), a similar concept!
In this recipe, we’ll be topping it with a decadent mayonnaise and cheese mixture, broiling it, and then serving it with a lemon caper yogurt sauce!
If low-carb is your dietary preference, this dish should work for you!
Why Use Mayonnaise?
Mayonnaise is made with oil and egg. Using it to top fish creates a nice barrier between the fish and the heat.
The mayo will both help keep the fish juicy and help the Parmesan turn a pretty golden hue!
Why Broil Halibut?
Broiling is, in my opinion, one of the easiest ways to cook halibut (and other types of fish too).
The concentrated heat cooks the fish quickly without drying it out.
How to Make Parmesan Halibut
Prepare the mayonnaise topping by mixing mayonnaise, Parmesan, Worcestershire, garlic powder and (optionally) red pepper flakes.
Salt the halibut fillets and place them in an oiled, oven-safe pan.
I like to use this Lodge 12″ carbon steel skillet.
Next, top the halibut with a generous amount of the mayonnaise topping you just mixed up. Smooth it out along the surface of the fish.
You could also sprinkle a little more Parmesan on top of the fish if you want!
Slide the pan into the pre-heated oven, and broil the fish for 8 minutes per one-inch of thickness.
The fish will be opaque when done (and the top will be a beautiful golden brown).
While the fish is cooking, you’ll have time to put together the yogurt sauce.
Whisk together the yogurt, mustard, capers, and lemon juice.
Taste preferences vary, so check out the flavor before you go on.
You can add more mustard or yogurt if you need to adjust the spiciness up or down.
When the halibut is done cooking, transfer the fillets onto plates. Add a spoonful of the yogurt sauce and serve right away!
- 8 ounces halibut (2 fillets) Or substitute cod
- pinch salt
- 1 tablespoon oil (olive or avocado)
- 2 tablespoons mayonnaise
- 2 tablespoons freshly grated Parmesan, plus more if desired
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
Lemon Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 tablespoon Dijon mustard (regular or whole-grain)
- 1 tablespoon capers
- ½ lemon, juiced
- Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Brush an oven-safe pan or casserole dish with oil. Sprinkle halibut with salt and place it in the oiled pan. Set aside.
- In a small bowl, mix together the mayo, Parmesan, Worcestershire, garlic powder and red pepper flakes (if using). Generously top the halibut fillets with the mayo and cheese mixture, smoothing the mixture out with the back of a spoon.If desired, top the fish with a little more Parmesan.
- Slide the pan into the oven.Cook halibut for 8 minutes per 1" thickness, or until the fish is opaque and beginning to flake apart, and the top is golden brown.Do not flip the fish halfway through cooking.
- While the halibut cooks, add the yogurt, mustard, capers, and lemon juice to a small bowl and whisk to blend. The sauce flavor and thickness will vary depending on the yogurt and mustard used. Taste the sauce. Add more mustard if desired, or more yogurt if the sauce seems too spicy. If the sauce is too thick, add a little juice from the caper jar.When the halibut is done cooking, remove it from the oven and move the fish to plates. Serve immediately along with sauce.