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    Home » Seafood

    Parmesan Halibut

    Published: Sep 19, 2021 · Modified: Oct 17, 2023 · 1 Comment

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

    Jump to Recipe Save Recipe Saved!

    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.

    Parmesan Halibut on plates.

    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!

    Halibut has appeared on our dinner table in many dishes: blackened halibut with spicy yogurt sauce, baked halibut with tomato caper sauce, and panko crusted halibut.

    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!

    Other low-carb fish recipes you might enjoy are salmon almondine, herb butter salmon, and Parmesan cod.

    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.

    Mix Mayo, Parmesan + Seasoning
    Mix Mayo, Parmesan + Seasoning

    Salt the halibut fillets and place them in an oiled, oven-safe pan.

    I like to use this Lodge 12" carbon steel skillet.

    Add Halibut to an Oven-Safe Pan
    Add Halibut to an Oven-Safe Pan

    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!

    Top Halibut with Mayo + Cheese Mixture
    Top Halibut with Mayo + Cheese Mixture

    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).

    Broil Until Tender
    Broil Until Tender

    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.

    Mix Together the Yogurt Sauce
    Mix Together the Yogurt Sauce

    When the halibut is done cooking, transfer the fillets onto plates. Add a spoonful of the yogurt sauce and serve right away!

    Try making air fryer acorn squash or French purple potato salad to complete your menu!

    Parmesan Halibut on plates.
    Parmesan Halibut on plates.
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Parmesan Halibut

    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.
    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: 267kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    Parmesan Halibut:

    • 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

    Instructions

    • 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.
      Add Halibut to an Oven-Safe Pan
    • 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.
      Top Halibut with Mayo + Cheese Mixture
    • 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.
      Broil Until Tender
    • 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.
      Parmesan Halibut on plates.

    Nutrition

    Calories: 267kcal (13%) | Carbohydrates: 8g (3%) | Protein: 29g (58%) | Fat: 14g (22%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg (21%) | Sodium: 510mg (22%) | Potassium: 660mg (19%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 220IU (4%) | Vitamin C: 15mg (18%) | Calcium: 141mg (14%) | Iron: 1mg (6%)
    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 2 votes (1 rating without comment)

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    Comments

    All commentsI made this
    1. Rebecca Burpo says

      March 03, 2025 at 10:24 am

      5 stars
      This was so easy and worthy of “company dinner” status. Did not make the lemon yogurt sauce as my hubbie is not a lemon fan. Did not need it as halibut was tender, juicy and delicious! It also made a great presentation on the plate—golden. I prepare halibut at home about twice a year and it’s usually dry and disappointing. This changed the entire game. Thank you!!!

      Reply
    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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