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Walnut Dijon Crusted Halibut


  • 1/2 cup raw walnuts, chopped finely

  • 2 tablespoons chopped fresh thyme

  • 2 tablespoons all-purpose flour

  • 1 tablespoon Dijon mustard

  • 1 large egg white, lightly beaten

  • 4 (6-oz.) Alaskan Halibut Fillets, skin removed

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 1/2 tablespoons olive oil

  • 4 lemon wedges


  1. Preheat oven to 400°F.

  2. Combine nuts and thyme in a shallow dish. Place flour in a separate shallow dish. Combine Dijon and egg white in a third shallow dish.

  3. Press tops of fillets in flour; shake off excess. Dip floured side of fillets in egg mixture; shake off excess. Sprinkle fillets with salt and pepper. Dip egg side of fillets in walnut mixture, pressing to adhere.

  4. Heat oil in a large ovenproof nonstick skillet over medium. Place fillets, walnut side down, in skillet. Cook until walnuts are golden and toasted, 3 to 4 minutes. Turn fish.

  5. Place the skillet in the oven at 400°F until fish flakes easily with a fork, 4 to 5 minutes. Serve with lemon wedges.

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