Thyme- & Sesame-Crusted Halibut

Thyme- & Sesame-Crusted Halibut

3 Reviews
From: EatingWell Magazine, Fall 2003

Quickly roasting fish at high heat keeps it moist and succulent. The thyme-and-sesame crust gives this halibut a distinctive finish.

Ingredients 4 servings

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  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • Freshly ground pepper, to taste
  • 2 tablespoons sesame seeds
  • 1¼ pounds halibut, or mahi-mahi, cut into 4 portions
  • 1½-2 teaspoons dried thyme leaves
  • ¼ teaspoon coarse sea salt, or kosher salt
  • Lemon wedges


  • Active

  • Ready In

  1. Preheat oven to 450°F. Line a baking sheet with foil.
  2. Mix lemon juice, oil, garlic and pepper in a shallow glass dish. Add fish and turn to coat. Cover and marinate in the refrigerator for 15 minutes.
  3. Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Mix in thyme.
  4. Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top. Transfer the fish to the prepared baking sheet and roast until just opaque in the center, 10 to 14 minutes. Serve with lemon wedges.

Nutrition information

  • Per serving: 225 calories; 11 g fat(2 g sat); 1 g fiber; 2 g carbohydrates; 28 g protein; 19 mcg folate; 69 mg cholesterol; 0 g sugars; 0 g added sugars; 111 IU vitamin A; 7 mg vitamin C; 26 mg calcium; 1 mg iron; 244 mg sodium; 655 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4½ lean protein, 1½ fat

Reviews 3

August 26, 2014
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By: EatingWell User
Sorry Eating Well, but this one did not do it for me. The fish was dry, the sesame seed crust just seemed to make it dryer and (I never thought I'd say this) there was too much thyme. A waste of rather expensive ($15 for 8 oz.) sustainable halibut. Pass. Pros: Easy to make with ingredients I had on hand (except the fish) I felt very virtuous eating it. Cons: Dry dry dry
July 19, 2014
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By: EatingWell User
Simple summertime dinner Made this for my family in July. Simple, light meal at the end of a busy hot day. Served with wild rice and broccoli. Used frozen individually packed fillets, took about 40 minutes including the thaw time. Pros: Nice aroma and simple taste
March 30, 2014
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By: EatingWell User
Bland I cooked this for guests and was embarrassed how bland and tasteless this recipe was. Pros: Hooray for sesame seeds Cons: bland, zero taste
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