It’s So Dreamy Parmesan Halibut

This halibut recipe enhances the natural taste of the wild Alaska halibut. We use only the finest Parmesan cheese, herbs, and spices to create a creamy, savory coating that complements the fish's delicate flavors.
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Course: Main Course
Cuisine: Seafood
Keyword: halibut, parmesan
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 1 person
Author: Bill Ranniger


  • 1 8 oz Wild Alaska Halibut fillet
  • 1 large pinch Duke’s Ready Anytime SeasoningDuke's Seafood Ready-Anytime Spice Blend
  • 1 Egg wash (one egg beaten with a small splash of water)
  • 2 Tbsp Parmesan cheese, grated
  • 3 Tbsp Asiago cheese, grated
  • 1/4 cup Panko breadcrumbs
  • 2 Tbsp Let’s Be Clarified Butter (see below)
  • 1/4 cup Fill Me Up Buttercup Butta Cream Sauce (see below)
  • 12 Capers

Fill Me Up Buttercup Butta Cream Sauce

  • 1 cup Heavy whipping cream
  • 1/2 cup Unsalted butter
  • 1 Juice of one lemon
  • Kosher Salt, to taste


  • Fillet halibut using the deep-skin method, which is to remove the gray matter along with the skin. If you are buying from your local fishmonger, ask them to do it. Remove bones with needle nose pliers or a special deboning tool.
  • In a shallow bowl or plate, combine the two cheeses and panko. Mix well.
  • Sprinkle Halibut with Duke’s Ready Anytime Seasoning and brush with egg wash.
  • Coat both sides of the fish with cheese and panko mixture.
  • Heat a sauté pan on medium heat. Once the pan is hot, add in the clarified butter. Carefully place the halibut in and cook until golden brown, about 3-4 minutes per side or until the fish has lost all its translucency.
  • Serve on a warm puddle of Fill Me Up Buttercup Butta Cream Sauce and sprinkle with capers.

Fill Me Up Buttercup Butta Cream Sauce

  • Place cream in a heavy-bottomed stockpot and reduce on medium heat by half or its original volume. Maintain temperature between 80 – 100 F degrees and slowly whisk in unsalted butter. Add lemon juice. Continue to maintain temperature. If it gets too hot, it will break. If it gets too cold, it will solidify.

Let’s Be Clarified Butter

  • Slowly melt butter in a heavy-gauge pan. Skim the white foam off the top with a spoon. Reserve it if you like buttery popcorn. Then boil butter for about 1 minute. When the milk solids on the bottom of the pan begin to brown, slowly pour through a cheesecloth, leaving the brown specks in the bottom of the pan.


Sustainable only please: Try to find Wild Alaska Halibut or Salmon in your frozen food aisle. Yes, frozen. Fish frozen within 48 hours of catch has a fresher flavor than “fresh” fish that may be older than you think. If you have a fishmonger you trust, by all means, purchase from them. 

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