Just recently I was motivated to get back in the kitchen and test drive some recipes. I love cookbooks and often am drawn to buying them with the bad habit of never opening it again once it arrives home. A trip a few years back to Island Lake Lodge for a friends wedding had me pick up a cookbook from their amazing restaurant. There were so many delicious choices but I eventually decided to give this baked halibut recipe a try and the secret is truly in the sauce. I decided to serve mine with the broccolini and thyme mashed potatoes. The only advice I would give with the horseradish sauce is to be careful on the honey, you want it to sweeten things up, but not too much.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
People
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Ingredients
Baked Halibut with Parsley Crust
- 1-11/2 cups Panko breadcrumbs
- 1 bunch Parsley stems removed
- 2 tbsp Butter melted
- 4 skinless halibut fillets
Horseradish Cream
- 2 tsp Butter
- 2 cloves garlic thinly sliced
- 1 shallot minced
- 1/2 cup dry white wine
- 2-3 tbsp prepared horseradish to taste
- 1 cup light whipping cream
- liquid honey to taste
- salt and ground pepper to taste
- 1 plum tomato peeled, seeded and diced
Ingredients
Baked Halibut with Parsley Crust
Horseradish Cream
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Instructions
Baked Halibut with Parsley Crust
- In a food processor, process breadcrumbs and add parsley until finely minced. Add butter until well combined. Tip crumb mixture onto a sheet of parchment paper and cover with a second sheet. Roll out to a 1/4 thick. Slide on a cookie sheet into the freezer for 10 minutes or until set. Preheat over to 400 F, line a large baking sheet with parchment paper. Add salt and pepper to both sides of the fillets. Remove crumb mix from freezer and remove top piece of parchment. Section off into 4 pieces to top each fillet. Bake for 10-12 minutes, depending on the thickness of the fillet.
Horseradish Cream
- In a small saucepan melt butter over medium heat. Add garlic and shallots, cooking for 3-5 minutes until soft. Add wine, bringing to a boil over med-high heat. Add horseradish, simmer until liquid reduces by about half. Add cream, continue to simmer until sauce is thick enough to coat the back of a spoon. Season with honey, salt and pepper to taste. Keep warm before serving.
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