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Breadcrumb Crusted Halibut with Beurre Blanc

Beautiful, thick halibut fillets are crusted with potato breadcrumbs and drizzled with beurre blanc to make a flavorful, elegant dinner!

Halibut with Breadcrumbs

The last time I went home my mom had stacked Bon Appétit magazines from the 90’s in my room. Lucky, lucky, lucky me! The November 1993 issue had the title “The American Album: Our Delicious History”. How apropos!

One of the articles was about dishes from various “Places in History”. While all of the dishes looked delicious, I had most of the ingredients for the dish from The New Harmony Inn – Baked Red Snapper with Sesame Shrimp Topping and Beurre Blanc. You might be thinking, ”Huh? That sounds nothing like what you made with halibut”, and you would be correct but I REALLY didn’t want to go to store. I promise that after the first bite you will have changed your tune to “What missing ingredients?”

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Breadcrumb Crusted Halibut with Beurre Blanc


  • Author: Bon Appetit November 1993
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: Serves 2 1x

Description

Beautiful, thick halibut fillets are crusted with potato breadcrumbs and drizzled with beurre blanc to make a flavorful, elegant dinner!


Ingredients

Scale

Halibut

  • 2 cups fresh white breadcrumbs
  • ½ cup (1 stick) butter, melted
  • ½ teaspoon ground white pepper
  • 4 8-ounce red snapper or halibut filets (skin on)
  • ½ lemon

Beurre Blanc

  • 1 cup dry white wine
  • 1 cup whipping cream
  • ½ cup (1 stick) butter, cut into pieces (unsalted)
  • Ground white pepper & salt to taste

Instructions

Halibut

  1. Combine the first 7 ingredients in a medium bowl. Place fish in an oven-safe dish. Season with salt and pepper (I used two pinches of sea salt and ½ teaspoon of fresh ground pepper. I like to limit my salt, so you might want more.) Press shrimp mixture evenly over top of fish. Cover and refrigerate.

  2. Preheat oven to 350°. Bake fish uncovered until cooked through (flakes easily with a fork). My filets were fairly thick so it took about 30 minutes.

  3. I used breadcrumbs made from the potato bread I made a bit ago…you remember, it came out short and squat but amazingly delicious. See Sunday’s post for a quick tutorial on turning any bread into breadcrumbs! I decided to try and save a few calories by only using half the buttered crumbs called for as the topping.  Such a bad call. I had to stop myself from eating half of them before they made it on the fish.

Beurre Blanc

  1. Simmer wine and cream in a heavy saucepan until reduced to ½ cup, about 20 minutes. (fish & sauce (no butter) can be prepared 2 hours ahead). Right before serving gradually add butter pieces, whisking just until melted. Season with salt and white pepper. Add a pinch at a time and then taste. My sauce took way longer than 20 minutes, so eventually, my impatience got the best of me and I just finished it off with the butter and served it. Not the most visually appealing, but just as tasty!

  • Category: Dinner
Halibut in dish
Filet of Halibut with asparagus

Here are instructions for how to make the Roasted Asparagus seen in the photos. It was a perfect addition to the meal!

Roasted Asparagus

Preheat oven to 400°. Trim tough ends from asparagus spears. Spread on rimmed baking sheet and drizzle asparagus with a light coating of olive oil (start with a teaspoon) and season with a pinch of salt and pepper (to taste).  Bake at 400° until a fork can easily be inserted into a spear but it is still reasonably firm. Turn asparagus after 5 minutes. The time with vary drastically depending on the thickness of the asparagus.

2 Comments

  • […] can find my instructions for the Roasted Asparagus pictured here! I actually didn’t broil my tomatoes because I roasted both the asparagus and tomatoes at the […]

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  • Anonymous
    June 8, 2013 at 8:36 am

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    Reply

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