Dijon Crusted Halibut

I love fish, especially halibut, and growing up in the northwest, and now living in Seattle, I have easy access to lots of amazing, fresh fish. Halibut is hands-down my favorite kind of fish, and I recently got a Living Social deal to the fish market in Pike place, so when my aunt and cousin came to visit, I pulled it out and we went shopping for dinner at the market. On the train home I found this recipe and I've used it almost exactly here. It was so good that the three of us inhaled over a pound of halibut at one sitting.

Ingredients:
1/4 cup mayonnaise*
1 Tlbs dijon mustard
1 Tlbs horseradish
1 Tlsb lemon juice
1/4 cup dry bread crumbs
1 Tlbs grated parmesan
1 lb halibut filet**

1 Tlbs butter, melted
1/4 cup dry bread crumbs
1 Tlbs grated parmesan

Directions:
Mix together the first set of ingredients (except the halibut) into a paste, then mix the second set of ingredients in a separate bowl. Put a piece of tin foil on a pan, then lay the halibut, skin down, on the foil. Spread the paste on all sides of the fish (except the skin side), then sprinkle the second breadcrumb mixture over the top. Bake at 350 for 15-20 minutes or until the fish flakes easily (it may be longer than 20 minutes if your filet is thick). Let it sit 3-4 minutes before serving.

I used my fingers to spread the paste, as it is quite thick and I was related to all the people eating it, but you could probably use a knife or a spatula if you're squeamish.

*I really dislike mayonnaise, but my mom left some here that I wanted to use up, so I used it in this recipe. I think it would also work well with sour cream, and possibly Greek yogurt, so I will try that next time.

**My dad does not like fish, so I used the same mixture on some chicken for him, and it was delicious.

Rating - 5/5
Why? This is easy and really delicious....it just makes the fish better than it already is.