Pacific Halibut with Ginger-Raisin Crust

Halibut with Ginger-Raisin Crust

Recipe and photo by Barton Seaver
Serves 4 people


2 1/2 tbsp. butter
1/4 cup raisins, chopped into a paste
3 tbsp. panko
1 tbsp. peeled and grated fresh ginger
2 tsp. ground mace
grated zest of 1 orange
2 10-oz portions of Pacific halibut


  • Preheat the oven to 300 degrees.
  • For the coating, melt 2 tbsp. butter and combine it with the raisin paste in a small bowl.
  • Add the panko, ginger, mace, and orange zest and mix well. It should be a think and sticky paste.
  • Pat the halibut dry, then press the breading paste onto the top and have stick.
  • Heat large ovenproof saute pan over medium heat and melt remaining butter. Then place halibut breading side down in the butter.
  • Cook, without moving the fish, until coating begins to brown, about 4 minutes. Transfer the pan to the oven and cook for 20 minutes until crispy.
  • Once done halibut is flaking apart if slight pressure is applied. Using spatula, turn the fish out of the pan and onto serving plate with breaded side up.

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