Crab & Shrimp Crusted Halibut Recipe

Crust the Halibut

Preheat the oven to 375°F (190°C). In a bowl, combine crab meat, shrimp, breadcrumbs, beaten egg, salt, and black pepper. Mix well. Place halibut fillets on a baking sheet and evenly spread the seafood mixture over the top of each fillet.

Bake the Halibut

Bake in the preheated oven for about 15-20 minutes or until the fish is cooked through and the crust is golden brown.

Cook the Potatoes

In a pot, boil fingerling potatoes until tender, about 10-15 minutes. Drain and let cool. In a bowl, combine olive oil, parsley, garlic, red wine vinegar, red pepper flakes, salt, and black pepper to create the chimichurri sauce. Toss the potatoes in the sauce until well coated.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add assorted garden vegetables, season with salt and black pepper, and sauté until tender, about 5-7 minutes.

Make the Sauce

In a small saucepan, melt butter over medium heat. Stir in lemon juice, capers, parsley, salt, and black pepper. Cook for a few minutes until heated through.

Plate the Dish

On each plate, place a serving of chimichurri fingerling potatoes and sautéed garden vegetables. Top the halibut with lemon caper butter sauce and serve immediately.