Friday, October 1, 2010

Horseradish Crusted Halibut with Wild Rice

If you like horseradish you will love this dish.  The horseradish topping keeps the fish moist and adds some great flavor.  You could also do this with cod or tilapia.

1/4 C Mayonnaise
1 TBS prepared horseradish
1/2 cup fresh bread crumbs
1 tsp freshly snipped flat leaf parsley
1/4 cup freshly grated Parmesan cheese
2 boneless, skinless (4-6 ounce) fish fillets
salt and pepper to taste
1 TBS butter

Preheat your oven to 450 degrees. In a bowl combine your mayonnaise, horseradish, parsley and 2 TBS of bread crumbs.  Season your fish with salt and pepper.  Place your fish on a small cookie sheet; top evenly with horseradish mixture.

In a small saute pan melt butter and add remaining bread crumbs.  Cook over medium heat until golden brown and crisp.  Sprinkle bread crumbs over the horseradish mixture.  Bake for 10-12 minutes until the fish flakes easily with a fork.  Remove from the oven and serve immediately.

For a good side dish idea this recipe goes well with wild rice.  The following is a good recipe.

Wild Rice Recipe:

  • 2 cups cooked wild rice
  • 1 tablespoon unsalted butter
  • 1 tablespoon small diced celery
  • 1 tablespoon small diced onion
  • 1 tablespoon small diced red bell pepper
  • 2 tablespoons small diced crimini mushrooms
  • 1/2 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup heavy cream
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped Italian parsley leaves


In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

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