Baked Halibut With Curry and Green Onion Topping
These halibut fillets get a burst of flavor and color from the sweet and sour curry and green onion topping.
This baked halibut is a wonderfully simple dish that tastes far more complex than the short ingredient list suggests. A quick topping made from mayonnaise, mustard, orange marmalade, curry powder, and green onions melts into the fish as it bakes, creating a sweet-savory glaze with bright citrus notes and just enough spice.
It’s a perfect weeknight dinner when you want something flavorful and elegant with minimal prep. The topping keeps the halibut moist, and the dish pairs beautifully with rice, vegetables, or a crisp green salad.
What You’ll Like About This Dish
Unique flavor combo. Curry, marmalade, and mustard blend into a sweet-savory glaze.
Moist and tender. The topping helps the halibut stay juicy as it bakes.
Quick prep. Just mix the topping, spoon it on, and bake.
Flexible. Works with halibut, cod, haddock, or any firm white fish.
Ingredient Notes
- Halibut: Mild, firm, and ideal for baking. Cod, haddock, or grouper make good substitutes.
- Orange marmalade: Adds sweetness and citrus; apricot preserves also work.
- Curry powder: Use a mild or medium blend; adjust the amount to taste.
- Mayonnaise: Helps the topping brown slightly and keeps the fish moist.
- Green onions: Add freshness and mild onion flavor; save a few tops for garnish.
Steps to Make Baked Halibut With Curry and Green Onion Topping
- Heat the oven to 400°F and line a baking sheet with foil.
- Arrange the halibut fillets on the pan and season lightly with salt and pepper.
- Stir together the mayonnaise, mustard, marmalade, curry powder, and sliced green onions.
- Spoon the mixture over the fillets, spreading evenly.
- Bake until the halibut flakes easily with a fork.
- Garnish with green onion tops or cilantro and serve.
Tips
- Halibut cooks quickly — begin checking for doneness at 12 minutes.
- If your fillets vary in thickness, remove the thinner ones early.
- Use parchment instead of foil if you prefer a softer bottom crust on the fish.
- Add a squeeze of lemon or lime before serving to brighten the flavors.
Recipe Variations
- Apricot glaze. Replace marmalade with apricot preserves for a sweeter, milder topping.
- Spicy version. Add 1/4–1/2 teaspoon hot curry powder, cayenne, or sambal.
- Panko crust. Sprinkle lightly with panko before baking for a crisp top.
- Herb twist. Add fresh cilantro, parsley, or basil to the topping.
Serving Suggestions
- Serve with jasmine rice, couscous, or buttered noodles.
- Pair with roasted asparagus, sautéed spinach, or green beans.
- Add a crisp green salad with citrus vinaigrette.
- Garnish with cilantro or extra scallions for a fresh finish.
How to Store
Refrigerate: Store leftover halibut in an airtight container for up to 2 days.
Reheat: Warm gently in a low oven (275–300°F) to avoid drying out.
Do not freeze: Cooked halibut tends to become dry and the topping may separate when frozen.
Baked Halibut With Curry and Green Onion Topping
Ingredients
- 24 ounces halibut, 4 fillets, about 6 to 8 ounces each
- kosher salt and freshly ground black pepper
- 2 tablespoons mayonnaise
- 2 teaspoon Dijon mustard , or spicy brown mustard
- 2 tablespoons orange marmalade, sweet
- 1 teaspoon curry powder, scant
- 3 green onions, thinly sliced
- Sliced green onion tops or fresh cilantro, for garnish
Instructions
- Preheat the oven to 400 F.
- Line a rimmed baking sheet with foil.
- Arrange the halibut fillets in the pan, skin side down. Sprinkle the fish fillets lightly with salt and pepper.
- In a small bowl, combine the mayonnaise, mustard, marmalade, curry powder, and the scallions. Spoon the mixture evenly over the tops of the fillets.
- Bake for about 15 minutes or until fish flakes easily with a fork.
- Garnish the fish fillets with sliced scallion tops or cilantro.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
