Dill Dijon Crusted Halibut

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Craving a delicious, yet healthy seafood dish? You found it! I love cooking halibut because it is a nice flaky white fish that does not fall apart easily. It usually stays intact. When you cook it, the flakes of halibut become salty from the dijon and bitter from the dill that I used as the crust. The panko break crumbs give it a nice crunch. It caters to all the senses.

You will need:

  • 2 large halibut filets
  • 6 tbsp dijon mustard
  • 1 large bunch of dill
  • 2 tbsp almonds
  • 1/2 cup panko bread crumbs

For the crust you want to use your nutri bullet or blender. Take the dill and remove the stems. Place the entire bunch into the nutri bullet along with the mustard and almonds. Blend away.

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Then spread 2 tbsp of this mixture on top of each halibut fillet. Top with 1/4 of the panko bread crumbs on each piece and a few red pepper flakes. Place in the oven on 375 for 15 minutes or until white and flaky.

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Remove from the oven and serve over asparagus or your favorite vegetable.

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One Comment Add yours

  1. Ilene Rosenbaum says:

    Yummy

    >

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