Pepper Crusted Halibut with Chile-Mint Sauce Recipe


Pepper Crusted Halibut with Chile-Mint Sauce is an exciting new way to delight and please your senses.  When fresh halibut is available in the market, this is one of my “go to” recipes to make every year.  I really enjoy fresh halibut as it is delicious baked, grilled, poached, or broiled.  So enjoy the taste of this wonderful Pepper Crusted Halibut.


I adapted this delicious halibut recipe from Simply Seafood Magazine.  So good!


Pepper Crusted Halibut
More of Linda’s great Halibut Recipes and also How To Select, Buy, and Cook Fish.


Pepper Crusted Halibut with Chile-Mint Sauce Recipe:
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
Cuisine: American
Keyword: Pepper Crusted Halibut with Chile-Mint Sauce Recipe
Servings: 4 servings
Pepper Crusted Halibut:
Chile-Mint Sauce:
  • 2 cups loosely packed fresh mint leaves
  • 1 cup fish stock or clam nectar
  • 1/4 cup almonds, sliced and toasted
  • 1 jalapeno chile pepper, roasted, peeled, and seeded
  • 1 tablespoon garlic, minced
  • Juice of 2 limes
  • Salt and pepper to taste
Pepper Crusted Halibut Instructions:
  1. Preheat oven to 425 degrees F.

  2. In a small bowl, combine the bread crumbs, thyme, garlic, pepper, salt, and lemon zest.

  3. In a large non-stick frying pan or Cast Iron Pan over medium-high heat, add olive oil.  Add halibut filets and sear one side only approximately 2 to 3 minutes to a golden brown.  Remove from pan and transfer to a baking dish, seared-side up.  

  4. Drizzle with white wine and sprinkle liberally with the remaining bread crumb mixture.  

  5. Bake in the oven 5 to 7 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part).  Remember the halibut continues to cook after it is removed from the heat source.

  6. To serve, drizzle some of the Mint Sauce on individual serving plates and top with the halibut.  Garnish with fresh mint and a lime wedge.

  7. Makes 4 servings.

Chile-Mint Sauce Instructions:
  1. In a food processor or blender, puree together the mint leaves, fish stock or clam nectar, almonds, jalapeno chile, and garlic.  Season to taste with lime juice, salt, and pepper.  NOTE: The sauce should have the consistency of heavy cream (adjust the consistency with water if necessary).

  2. This sauce may be made ahead and refrigerated until just before serving.


Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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