Recipe Image

Halibut with Herb-Almond Crust

  • 30 m
  • 45 m
EatingWell Test Kitchen
“Fresh oregano, mint and breadcrumbs are a tasty topping for firm-fleshed fish like halibut or mahi-mahi. Make it a meal: Serve with sliced fresh tomatoes sprinkled with oregano and mint and Potato Galette.”


    • ⅓ cup nonfat plain yogurt
    • 1 large egg white
    • 1 tablespoon Dijon mustard
    • ⅔ cup fine, dry, unseasoned breadcrumbs
    • ¼ cup chopped toasted almonds, (1 ounce)
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh mint
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1¼ pounds halibut or mahi-mahi fillet, cut into 4 pieces
    • 4 lemon wedges


  • 1 Preheat oven to 400°F. Lightly oil a wire rack large enough to hold fillets in a single layer. Place the rack on a baking sheet and set aside.
  • 2 Whisk together yogurt, egg white and mustard in a medium bowl until creamy. Combine the breadcrumbs, almonds, oregano, mint, salt and pepper in a shallow dish.
  • 3 Dip each piece of fish in the crumb mixture, then in the yogurt mixture, and once again in the crumb mixture. Set on the prepared rack; they should not touch. Bake until lightly browned on the outside and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.
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