My dad is a lawyer. That statement always gets a reaction out of people, which I find hilarious. Whether they playfully grimace because ‘ugh, lawyers are the worst,’ look vaguely impressed, or launch in to their favourite lawyer joke- it’s always something. It’s not like telling someone your dad is a teacher or a doctor or an electrician, everyone feels warm or at the very least benign towards those professions.
My dad is a lawyer who largely specializes in personal injury law. That gets even more of a reaction. The ambulance chaser! The slip-and-fall! People think of Saul Goodman. I majored in Psychology with a Minor in Lawyer Jokes.
My dad is not much of a Saul Goodman, but he is a quirky combination of ‘ultra chill dude’ and ‘sharp as a tack’- he is very good at his job. When I was born, he was just a fledgeling articling student; by the time my sister was born, he had already made partner. Not bad.
Many of our longtime family friends started out as clients of my dad’s. I never thought much of that growing up, but now I realize how cool that actually is. I have never seen my dad in court- maybe he’s a shark, maybe he’s a tap dancer- however he conducts himself, he must have some reserve of lawyerly integrity because so many of his friends are former clients, insurance adjusters (ie. the people he fights against in court) and rival lawyers.
So, my dad generally has a pretty good relationship with his clients. In fact, it is not unusual to hear of my dad accepting trade to cover part of a legal bill. Talented tattoo artist? My daughter, Megan, is looking to get a calf sleeve done. Eastern medicine specialist? I would love to learn shiatsu to alleviate stress headaches. Painting with watercolours, the art of Bonsai, scotch tasting, smoking your own fish, playing Go: my dad is a collection of unique skills learned peripherally via his career as a lawyer.
Understandably, some of the cases my dad works on can be emotionally taxing. A drunk driver hit your car broadside and killed someone you love. Your motorcycle hit some black ice coming down from the mountains and you incurred permanent brain injury.
(Growing up, my sister and I did not have a curfew. We were allowed wine at family events. Boyfriends had a standing invitation for dinner. We were given a lot of freedom. Two things, however, were totally out of the question: motorcycles and trampolines. This is what happens when your dad practices personal injury law for a living.)
So, sometimes it’s not a trade, it’s just a thank you. A thank you for settlement, for closure, for help.
When I was around 11 or 12, my dad settled a big case for a family in Northern BC. The details of the accident were rather tragic, but finally having the case settled meant they could enjoy a bit of closure. Not having to repeatedly stress over the details of their loss, they could finally- properly- start to heal. The patriarch of this particular family was a professional fisherman who took people on chartered fishing tours up north so, as a thank you, they invited our whole family to come up and do a fishing trip.
Even as a pissy tween, I could appreciate how mindblowingly cool the trip was. We camped on uninhabited islands, we pulled up hundred pound halibut, we came incredibly close to a whale one day, who just cruised past our lines to see what we were up to.
When we drove back home, we came with a freezer full of packed halibut. A deep freeze full. So much halibut. It was amazing.
For the next year, halibut was on our dinner table all the time. Not only was it quick and easy to prepare, but the entire family loved the firm white fish and this preparation in particular was our most popular recipe for it. Quick, easy and heavenly delicious- we made it all the time.
Finally, we reached the end of our freezer stock. Our own line-caught halibut reserves were empty. The next time we craved our favourite dish, Garlic Parmesan Baked Halibut, we had to go to the store to get some.
… ah.
Oh, my.
Right.
So, halibut is actually kind of pretty pricey? Yeah, it is.
Nowadays I only eat halibut when it goes on sale, or when I’m treating myself. But man, oh man, is it ever worth it. (And this recipe is so easy and so foolproof, I don’t have to worry about ever accidentally ruining my lovely filet.)
What I’m saying is… treat yourself. You won’t be disappointed.
And, if you ever find yourself rear-ended… I know a guy. 😉
| Garlic Parmesan Baked Halibut | | Print |
- Topping:
- ¼ cup butter, softened
- ¼ cup mayonnaise
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp green onion, finely chopped
- 4-6 cloves garlic, crushed
- Dash of Tabasco
- .
- Salt and pepper, to taste
- ½ lemon, juiced
- 4 halibut filets (~1" thick)
- Preheat oven to 450. Season halibut with salt, pepper and a squeeze of lemon juice. Place filets in a baking dish. Bake for 6 minutes.
- Mix all topping ingredients together. Remove halibut from oven and spread Parmesan mixture over top and sides of fish. Turn oven to broil and cook for 2-3 minutes, until the tops are lightly browned. Serve immediately with rice and veggies.
butter. mayonnaise. tabasco. garlic. parmigiano-reggiano. halibut. drool.
Couldn’t have said it better myself, FoodGeekGraze 😉
Have you done this recipe with different fish like Mahi?
Yes! I make this with Mahi and follow the same directions. It’s just as delicious!
Made this tonight. SO good! Thanks for sharing! 😉
Awesome! Glad it was a hit, Gina! 🙂
Was looking for a recipe and chose this one. Funny, we are cooking halibut from my husband and sons fishing trip from Rupert. I am glad your dad enjoyed his trip up North!!!
Awesome, Kristie! Hope you and the family enjoyed the recipe. You’re so lucky the boys brought fish back from their trip to Rupert- I am totally envious!
This was great, it was flaky and melted in your mouth, even if the plate was a tad greasy! Made herbed orzo and steamed beets.
Glad it was a hit, Sarah! Sounds like you had a delicious spread 🙂
This was incredible and my whole family loved it! Thank you for this. I’ve been wanting a delicious go to recipe for halibut and this is it!
Happy to hear it was a hit, Maria! I love how easy it is, too. Great family meal!
Made this tonight and it was delicious! Hubby and I both loved it!!! Easy dish, will definitely make again!
Great to hear, Brittany! I’m so glad you enjoyed it. It’s such an easy, tasty recipe and I never have to worry that I’m going to spoil a good cut of fish. Yum!
Is there anyway I can use sour cream instead of Mayonnaise?
Hi Danielle, sorry for the delayed reply. I have never attempted this recipe with sour cream- my guess is the topping will be tangier and a little wetter. If you do give it a try, let me know how it turns out!
Just a note: I have made a similar topping with mayo and sour cream, a bit of chopped red onion and it works great. Season the fish with salt and lemon pepper and a squeeze of lemon, then top with the mayo mixture. It’s always delicious! When I’m feeling fancy, I add a handful of small salad shrimp then put on the topping. Dust the top with dried dill and bake. It’s really lovely, always moist and always delicious. I even like it cold!
Found this recipe and made it for dinner tonight. I’m so glad I tried it my husband enjoyed it and said we’ll have that again! I agreed, it was really good. Thank you for sharing this recipe I can’t wait to try more of the things you have shared.
Great to hear, Phyllis! I’m so glad you both enjoyed it.
I forgot to cook it first and send me a Oven. Isn’t that important to cook six minutes first
I am looking forward to trying this recipe with some halibut my 16 year old son caught on a recent deep sea fishing trip with his dad. He was the only one on board to catch a halibut–and earned the appropriate bragging rights for such a feat! I just wanted to comment that I genuinely enjoyed your description preceding this recipe. Clearly your father passed some skills on to you. You are a gifted writer. Your dad must be very proud of you!
Catching a halibut is definitely worth bragging rights, those are some truly massive (and delicious) fish! I’m definitely envious of your son’s fishing haul, Erica.
I hope your family enjoys this recipe as much as mine has and thank you so much for your kind words regarding my writing- sometimes I’m not sure anyone reads my pre-recipe rambles. 🙂
Had this tonight, very good! Definitely making this again.
Great to hear, Kris! Glad you enjoyed it 🙂
Made this tonight. Really, really good. I did make minor changes, I used chives instead of green onions, it’s what I had and creme fraihe instead of mayo,I never have store bought mayo in the house and did not have time to make aioli. Will definitely make again.
Glad you enjoyed it, Rythie! A few people have inquired about using sour cream or creme fraiche in place of mayo, so it’s great to hear from someone who has tried it out with some success.
This recipe was awesome Lake Erie Walleye!!
Hey Finn, just wanted to tell you I pinned your recipe two months ago and it has been re-pinned hundreds of times from my pin… thinking of the re-pins from those makes my head crunch. Congrats on a sensational and popular (& delicious) recipe.
I should be thanking you for the pin, Teresa! Thank YOU!! 🙂
Love this, made it with fresh herbs from my garden, including the accompany spinach salad with strawberries! Thank you for sharing!
Yumm!! Glad you enjoyed it, Carla! 🙂
Going to try this tonight! Sounds wonderful! And easy…
Thanks, Linda! I hope you enjoy this easy recipe as much as I do!
Such a great recipe! I have made/shared this recipe with so many others with only great feedback!
Love the back story for the recipe too, made me smile!
Great to hear, John! It’s one of my favourites, too. 🙂
We prepare fish often and this recipe was delicious! I used chives from my garden and Worcestershire sauce because I thought Tabasco would be too hot. Thanks for sharing.
I’m so happy you liked it, Beth! Oddly enough, the Tabasco doesn’t give it much kick, but I’m sure the Worcestershire worked beautifully in its place!
Was delicious!!! I cut the butter in half and it was not missed. The flavor of the spread complimented the fish!! Thank you
Wonderful to hear, Maria! I’m so glad you enjoyed it!
I loved it and so does my 6 year old, although he doesn’t like fish but this one was a best seller in my table. So easy and even my 6 year old can prepare it.
Yay! That’s so great to hear, Maelyne! Impressing a 6 year old is no small feat 🙂
My boyfriend and I made this together last night for our Valentine’s Day dinner and it was delicious! We used Primal Kitchen – Chipotle Lime Mayo. It was so flavorful! I’ll definitely be making this recipe again.
Thank you!
Whooooooa boy, does that sound delicious! Great to hear it was a hit, Lindsay!!
I live in Humboldt County, CA (Eureka) and I go fishing for tCalifornia Halibut. I used this recipe but I added some Tostidos Creamy Spinach dip! Oh my! It was great! Thank you.
Gina
Oh yum, glad to hear it was a hit, Gina! I’m so envious of your California halibut fishing!
Wow! Deeee-lish! Thanks for the wonderful story and recipe.
I too made changes to the topping:
– to lighten the dish, I cut the butter in half and also replaced half of the mayonnaise with nonfat plain greek yogurt
– we were out of green ionion, so I used minced yellow onions
– I used the same amount of minced garlic as minced onion
– I added about 1/2 tsp fresh thyme leaves for both flavor and color
– my “dash” was Schiracha sauce instead of Tabasco (more full-bodied pepper flavor)
– and I added a generous grating of fresh black pepper.
Technique – I made these adjustments to and observations about the oh-so-simple cooking instructions:
– the fish will not be completely cooked at six minutes, portions will still appear somewhat transparent near the center, that’s OK as the fish will finish cooking during the broil
– you don’t need to actually coat the sides of the fish, let the topping hang a little bit over the edge when coating the top and it will drip down onto the sides
– be sure to use a pan that is broiler safe, instead of transfering between pans as I did
– since I live at 5,000 feet above sea level, I lengthened cooking times as follows (everything takes longer to cook here, not just baked goods): bake – 8 minutes, broil (low setting) – about 3 1/2 minutes, turning the pan 3X to even browning
This recipe is going into permanent rotation! Thank you so much!
Phew, that’s a lot of updates- I’ve definitely got to try some of your changes! I’m particularly interested in trying the Greek Yogurt substitute as it seems to be a popular change and I am allllwayys trying to make things a little healthier 🙂 Thanks, Laurie!
¡Delicioso!
That’s Spanish for delicious!
My husband wanted more, and he wondered how the souce would taste over salmon 🤔
It was truly delish over the skinless halibut filets.
¡Gracias pot la receta!
I’d bet this sauce would taste delicious on just about anything, Margarita 🙂 You’ll have to let me know if you try it on salmon!
This halibut recipe is absolutely delicious! Next time I’ll try non-fat Greek Yogurt instead of mayo. Thanks so much!
Awesome, Cheryl! I have yet to try this substitute- a mission for this weekend, methinks!
This recipe was AMAZING! My boyfriend and I made this for dinner tonight, it was our first time making halibut, and WOW and MMMMMM is all we could say, The only change we made was we cooked our fish for 13 minutes, wanted to make sure that the internal temperature reached 135 degrees, and then broiled for 3 minutes as instructed above. We also paired the halibut with basmati rice and steamed broccoli – DELICIOUS! Will definitely make again! Thank you for sharing this fantastic recipe! 🙂
Yay! So great to hear, Lindsey! Totally makes my day that you enjoyed this 🙂
You’re right about halibut being a treat once in a while. I’ve got a beautiful $45 slab from Costco (of all places!). Never cooked halibut before, but I enjoyed your story and coming from a woman named FINN HADDOCK – well – how could I go wrong? Trying it tonight. Thanks.
P.S. Hope it’s not just another fish story, “Finn.” 😉
By far, THE BEST RECIPE FOR HALIBUT!!
We did feel the need to bake the halibut about 4 minutes longer, tweaked the topping a bit (rather than Tobasco, added Chilupa and added an Italian blend of cheese because we didn’t have much Parmesan. Added fresh lemon juice to the topping along with yogurt (1/2 yogurt w/ half olive oil mayo). Absolutely beautiful dish. Better than a restaurant, by far!!!
Yay!!! I’m so glad it was such a hit! Comments like this just make my day 🙂
Probably the best fish I have ever done. subbed siracha and minced onions.Definitely a keeper.
Great to hear, Don!! 🙂
This is wonderful! Fresh halibut and this recipe was a winning combo.
Excellent! Great to hear, Diane! 🙂
Just cooked this up. Excellent. I baked and broiled a few minutes longer, and seasoned both sides prior to baking.
Perhaps the best halibut I’ve ever had. Incredibly moist.
Thanks, James! 🙂
Killer!!!! amazing I did this but variation I found else where for red snapper!
So glad you enjoyed it, Mark! Halibut, snapper, cod… I’m pretty sure this sauce would blow me away if I put it on an old shoe! haha
OMG – made this for my wife’s birthday/mother’s day and she LOVED it! Melt in your mouth delicious! She thinks I’m a gourmet chef now….presentation was great too!
Great to hear, Rich! It’s such an easy but tasty recipe to have in your back pocket when you want to treat someone (and/or yourself!)
Can I just say, wow?!
I have made this twice, once with your recipe and once with two minor revisions. I liked both equally, just tried to make it a bit healthier for our dietary needs. You really have an amazing flavor combination here! So glad I found your blog!
I substituted 1/4 cup Fage plain Greek yogurt for the butter and 1/4 cup Primal chipotle lime avocado oil mayo for the mayo and tobasco. Otherwise prepared exactly as written. Served with quinoa and veggies. HUGE hit both times!
Thank you! This will be used again and again as we can get halibut fairly easily in Boston.
Yay!!! From the looks of it, a lot of people have been substituting some or all of the mayo/butter for Greek yogurt. I gotta try this! (being a little healthier means I can eat twice as much… right? Right! haha)
This was sooo good! Will definitely be making it again and again. Thanks for sharing.
Great to hear! It’s one of my favourites, too.
This was Soooooo quick, easy and delicious! Thank you, it’s going into my recipe binder.
I didn’t have Tabasco so I used sriracha. I wonder if this sauce topping works on anything else besides fish?
Thanks! I bet the sauce would be great on all manner of things. It might be a bit delicate for beef or chicken, but certainly other types of fish, prawns, veggies… you name it! Let me know if you do give it a shot with something else. 🙂
Oooh, you know, as soon as I responded I thought… BROCCOLI! Pouring this over some broccoli and baking it up would be awesome (or cauliflower… or asparagus…) YUM
Excellent recipe! Will definitely use again. Highly recommend.
Great to hear, Linda!
I’ve prepared this dish three times, for friends and
family. I one wish is that I could take credit for this
more than awesome dish!
Yay! So happy to hear, Steve!
Scrumptious, easy recipe, finally found one easy and not fried the whole family loved. Thanks.
Great to hear, Liz! So happy everyone enjoyed it!
This recipe is amazing!
So happy to enjoyed it, Jolene!
Over the top fantastic! Highly recommend
Yay!!! Great to hear, Leilani!
This Garlic Parmesan Halibut recipe was amazing! Even my 12 year polished off his plate! Thank you.
Great to hear, Cindy!! It’ll make a fish-lover outta anyone 😉
Thoroughly enjoyed this dish last night. Everyone ate every bite. We will definitely use again. Also enjoyed your story as my dad is a lawyer too. He was at dinner last night and I read your story. It was the perfect entertainment to the perfect meal you shared. Thank you!
Thanks, Stephenie! It’s so funny how lawyers get a bad rap, hey? At least they learn to laugh with it 🙂 Glad to hear everyone in the family enjoyed the meal!
This is the best fish dish i have ever made ,thank you so much for sharing . My husband would only eat battered fish and he absolutely loves this ,tonight will be the 7th time making it and it has turned out great each time 😁
Yayyyy! So happy to hear even your husband enjoyed it (so much easier than battering and deep-frying too, hey? 😉 ) Thanks for sharing, Linda!
It was so good a few weeks ago, I am making it for my wife again tonight!
Great to hear, Vitolo! Your wife’s certainly a lucky gal to come home to this 🙂
Will this work for seabass? Is 6 mins sufficient to cook the fish? What is the weight of your fillets? I am gonna try this out the recipe sounda good & easy for a weeknight.
Can u just put on the topping & leave it on the fish before u bake it? Will the result be not as good? As in why do u only put on the topping during the time of broiling?
Hey Finn
Those northern BC hallies are so fine!
Lately our budget has dictated a closer fishing experience and we’ve been going to fish with Ryan at Vancouver Island Lodge at Sooke, BC just west of Victoria. Reasonable rates and never skunked yet on hallies (or salmon) in July / Aug.
Love this recipe for the halibut!
Best
Murray
Made this with cod loins (1+” thick. Halibut is kinda rare in central Texas. Was outstanding. Will up the Tabasco next time, tho. 😉
I LOVE this recipe. I make mine with Pollock, and cannot use a broiler, so I Cook it in the oven a little extra longer. I eat 1-2 pieces out of the dish and he eats the rest! We.love it.
Yay! Happy it’s such a hit, Kaylinn!!
Ok, just let me say, this was awesome. I’m a travel blogger but went looking for a recipe for halibut. Found this. And incredibly, hubby and I are both lawyers. I used to do personal injury. I will never own a trampoline and while my hubby owns a motorcycle, the kids know they are never getting one. LOL. Love your spunk and your family story. Can’t wait to try our halibut tonight 🙂
Is this the cook time for fresh or frozen halibut?
The BEST recipe for halibut, bar none. Thank you! I used less melted butter and drizzled it in the baking dish, lightly coating the filets, then added the lemon juice and salt/pepper. Then used no butter for the topping. The mayo and grated Parma consistency works just fine…like stucco, and I slather the topping only on top. I have had so many requests for this recipe. Hubby catches the halibut in Alaska and we have plenty of it, but NEVER get tired of preparing it this way—YUM!
We discovered this recipe here a few years ago. It’s still our favorite. I have another 60lbs of halibut after this years halibut fishing trip. This will be used often. Thanks!
We were invited to a friend’s home for dinner last night. She asked us before coming if we like Halibut. Being polite I told her my husband loves Halibut. I didn’t mention myself as I have NEVER liked fish of any kind. Well, you can imagine how dinner went….
I devoured my piece of Halibut. This recipe was to die for!!!!! Bet you didn’t expect that answer.
We have been fishing for 30 years and have been looking for a great halibut recipe. Look no more! Not low-calorie, but if you are buying halibut it is foolproof and sooooo delicious!
Amazing! Will definitely be making this again. Thank you
Does the lemon go on the fish first or in the mix
Hi Anna, the lemon is squeezed over the fish first.
Thank you for providing this recipe. It made the perfect Christmas Eve meal. And Cleanup isnt too bad either!
Also thank you for the pictures that makes getting the presentation right as well
Not usually a fan of fish, but this is one of the best main courses I’ve ever made! Tremendous flavor! A must make over and over!
I made this with Sea Bass and it was amazing!!!! Will definitely make it again
Very good, and quick and easy. I’ll be using this recipe frequently.
Thanks for the post.
This was excellent! Thank you so much for a delicious and easy recipe. I will definitely be making this again.
I love this recipe and have it at least once a month. Sometimes mix Greek yogurt with the mayonnaise, sometimes use Worcester Sauce instead of tabasco.
Love this idea. I don’t always want to get the grill going.
This recipe is truly divine. I must admit that I made 2 small additions. I added 1/4 C. Italian seasoned breadcrumbs to the topping along with the juice of a lemon, which served to loosen the topping just a little bit. Once the topping was on the fish, I sprinkle Klee a bit more of the breadcrumbs on top. Otherwise, made exactly as directed and oohed and Ahmed over the finished product!
We made this last night with asparagus manicotti as a side dish, honestly it was restaurant style, no left overs and it was just the two of us. Thank you so much for sharing this recepi! Have a good weekend, Rakel 🙂