Horseradish-Crusted Halibut

This is an idea inspired by Gautreau’s longtime chef Sue Zemanick, but different enough from her great work with halibut that the blame for what follows accrues to me. The detonator is a crusty topping with horseradish and garlic held in a matrix of bread crumbs.

Grilled halibut with a crust of bread crumbs, herbs, and a little cheese.While the fish roasts, the thick crust get toasty brown.


  • Crust:
  • 1/2 stick butter
  • 1 cups bread crumbs
  • 2 Tbs. fresh horseradish, finely grated
  • 2-3 cloves fresh garlic, finely chopped or even pureed
  • 10 sprigs flat-leaf parsley, leaves only, chopped
  • 1 Tbs. Creole seasoning
  • 4 thick halibut fillets, cut across, about 8-10 oz. each
  • Juice of 1/2 lemon

Preheat the oven to 400 degrees.

1. Melt the butter and blend it with the other crust ingredients until it almost but not quite sticks together. Divide this into four portions, and cover the top of each grouper fillet with a layer of the crust.

2. Place the encrusted fish fillets in a large skillet or baking pan, lightly oiled with olive oil. Sprinkle lemon juice over all. Bake the fish in a preheated 400- degree oven for 10-12 minutes. (To test the fish for doneness, push a kitchen fork into the center of the biggest fillet. Hold it there for five seconds, then pull it out. Touch the tines of the fork carefully to your lips. If it feels even warm, the fish is done.)

Serves four.

2 Readers Commented

Join discussion
  1. brian on April 3, 2017

    Tom, where can I find good prepared horseradish? The stuff in most supermarkets is absolutely terrible.

    That depends on what you’re looking for. I find everything from bland to extremely strong. Another idea: make your own. There’s fresh horseradish in most supermarket produce sections these days.
    Tastefully yours,
    Tom Fitzmorris

    • brian on April 9, 2017

      well, I like the extremely strong stuff..and cannot find it locally. I started buying Atomic Horseradish online – good stuff