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Thyme- & Sesame-Crusted Halibut

Fall 2003, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (57 votes)

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


Thyme- & Sesame-Crusted Halibut

3 Reviews for Thyme- & Sesame-Crusted Halibut

08/26/2014
Anonymous

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.

Easy to make with ingredients I had on hand (except the fish) I felt very virtuous eating it.
Comments
07/19/2014
Anonymous
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.

Nice aroma and simple taste
Comments
03/30/2014
Anonymous
Bland

I cooked this for guests and was embarrassed how bland and tasteless this recipe was.

Hooray for sesame seeds
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