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Crusted Broiled Halibut BigOven - Save recipe or add to grocery list Yum
What makes this dish so good is the combination of the delicate flaky fish and the intricate amount of flavors in the cajun with a cheesy crispy crust. Instead of regular cajun seasoning, i’ve bought Red Lobster’s seafood seasoning from Wegmans to try out. It turned out delicious, I love the hint of smokiness from it as if it was cooked right out of the grill. As for the crust i used shake and bake. This recipe is a fast go to meal if you’re pressed for time or just don’t want to deal with mega cooking. You could use any cajun seasoning and make your own parmesan breadcrumb crust. This recipe is a fast go to meal if you’re pressed for time or just don’t want to deal with mega cooking.
Course Main Course
Cuisine Western
Servings
Servings
Ingredients
Course Main Course
Cuisine Western
Servings
Servings
Ingredients
Instructions
  1. Turn on the broiler on low (my oven is only Hi and Low) with the oven rack just above the middle section. Line a baking pan with tin foil and set aside.
  2. Season evenly just the top of the fish with seafood seasoning, coat to cover the seasoning with shake and bake. Finally spray from a fair distance with olive oil to moisten the parmesan crust because the spray is quite powerful, you don’t want to spray off any of the toppings. Transfer to the baking pan.
  3. Broil for 5 mins to brown the top. Make sure it is brown enough just as it shows in the pictures or the flavors will not pop. If the fish is not cooked through depending on the thickness of your fish, switch to oven at 380°F and cook a further 3-5 mins more until well browned and flaky.
  4. Serve with your favorite sides.
Recipe Notes

I did not use any salt and pepper because the seasoning mix and parmesan shake and bake are already well seasoned.

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