Halibut Olympia

Halibut Olympia is a combination of caramelized onions topped with flaky halibut coated in crispy and buttery Parmesan topping.

We go fishing to Alaska in the summer and Halibut is one of our favorite fish to cook. This year we visited Homer, AK knows as the world's Halibut capital.

Recipe highlights

This recipe is decadent! The sweet caramelized onions serve as bed for the flaky and tender halibut filets. The halibut is then smothered in a mix of sour cream and mayo and finished with a crispy panko and parmesan topping.

This halibut recipe is easy to make, low effort and maximum flavor payout.

This is one of those recipes that even fish skeptics will be willing to try.

Ingredients

This recipe uses mostly pantry and kitchen staples! Here is what you'll need.

• Halibut: In my recipe I used a 1 pound filet, If I was feeding more than 4 people I'd use 2 pounds. Halibut is a dense fish so the pieces might not look big but they are thick.
• Caramelized onions: You will need a large onion and cook it until golden brown and caramelized. This will serve as the base to cook the halibut and keep it nice and moist.
• Cream topping: For the cream topping we are using a combination of mayo, sour cream, garlic, tabasco and Worcestershire sauce. This will act as a protective layer to keep the halibut tender and also will hold the crispy cracker topping.
• Crumb topping: For the crispy crumb topping, we will mix panko bread crumbs, parmesan cheese and chopped parsley.

Step by step instructions

Caramelize the onions

If time allows, properly caramelize the onions over low heat until golden brown. They take about 45 minutes to be golden brown and properly caramelized.

Mix the cream topping

In a bowl combine the sour cream, mayo, garlic, tabasco and Worcestershire sauce. Set aside until ready to bake the halibut.

Mix the crumb topping

In a separate bowl combine the panko bread crumbs, parmesan and butter.

Bake the halibut

Place the halibut over a layer of caramelized onions. Lightly season with salt and pepper. Smear the top of the fish with the cream and mayo topping. Sprinkle with a generous amount of the panko crumb topping and bake.

Serving suggestions

This halibut is delightfully rich with a mix of flavors and textures that works well together. You only need to add a side of your favorite green vegetable or a simple salad to freshen things up.

This halibut would be wonderful with a side of simple roasted broccoli, bonus points because you can roast it at the same time the fish cooks.

Storage and reheating instructions

This dish is best when served immediately and enjoyed on the spot.

If you happen to have leftovers, store in an airtight container in the fridge for up to 3 days.

To reheat the fish, use the oven or an air fryer. In my experience, the key to reheating fish is to be gentle with the heat and use a low temperature to keep the fish moist. When I reheat fish I keep the temperature at around 250F for 5-10 minutes.

Halibut is a thick fish so it is easier to keep it moist and tender even after reheating.

When reheating leftover fish avoid the microwave. It oxidizes the fatty acids in the fish which produces a pungent smell and over cooked, dry fish.

In my experience this dish doesn't freeze well. It really takes a toll on the quality of this dish both in flavor and texture.