Halibut with Herb-Almond Crust

November/December 1993

Your rating: None Average: 3.8 (16 votes)

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.

"Very easy to make. We used mahi mahi and it was delicious. "
Halibut with Herb-Almond Crust


  • 1/3 cup nonfat plain yogurt
  • 1 large egg white
  • 1 tablespoon Dijon mustard
  • 2/3 cup fine, dry, unseasoned breadcrumbs
  • 1/4 cup chopped toasted almonds, (1 ounce)
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 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.


Per serving: 278 calories; 7 g fat (1 g sat, 3 g mono); 46 mg cholesterol; 17 g carbohydrates; 35 g protein; 2 g fiber; 428 mg sodium; 751 mg potassium.

Nutrition Bonus: Potassium (21% daily value), Calcium (15% dv), Magnesium (36% dv), Selenium (83% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 4 very lean meat, 1 fat

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Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

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