This recipe for easy walnut crusted halibut makes a delicious seafood supper that is elegant enough for a dinner party and quick enough for a weeknight!

The Southern husband did it again to me with this recipe.  As I’ve mentioned before, I always ask him at menu planning time what he might like for supper this week.

Sometimes he picks what we call a throwback – a favorite recipe that I’ve made in the past.

But so often he just says “Seafood!” which means that he gets to pick out some seafood and I get to figure out right on the spot what the heck to do with it.

Hey, it keeps me on my toes, and it usually turns out pretty great, as was the case with the filet of sole he sprang on me a while back.

This time he went with halibut, and as with the filet of sole, I was in uncharted waters.  Halibut is a mild but meaty and substantial fish, and so instead of sautéing it I decided to go with the oven, which never lets me down with salmon.  Here’s what went down.

Here’s how you make easy walnut crusted halibut!

You want to crank your oven up to high heat – we are talking 450 degrees – and while things are heating up, make an easy coating for your fish out of finely chopped walnut, parsley and some panko bread crumbs.

Brush your fishie with some olive oil and pat that nut mixture firmly on the top of each filet.

Now pop it in your oven and roast it for about 10 minutes.  If you want the topping to get super crispy, turn on the broiler for the last minute.

And…

…that’s it!

I like to serve mine up with some lemon on the side so that we can squeeze a little zingy juice on the top, but aside from that you are good to go.

And I have survived another Southern husband adventure at the seafood counter!

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