I have a thing for textures. I always have. For me, a great dish isn’t just about flavor—it’s about the crunch, the give, the creaminess, the pop. And that’s why I’m completely, utterly obsessed with this halibut. The fish itself is this gorgeous, firm yet flaky, mild canvas. But the star of the show, the thing that will have you making this on repeat all summer, is what goes on top. We’re not talking a squeeze of lemon. We’re talking a generous, glorious pile of Fennel and Walnut Pangrattato. “Pangrattato” is just a fancy Italian word for toasted breadcrumbs, but what we do to them… well, it transforms them into something truly magical. It’s the poor man’s Parmesan, my Nonna used to say, but I think it’s so much more than that. It’s the secret to turning a simple piece of fish into a meal you’ll dream about.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 mins | 15 mins | 35 mins | 4 people | Medium |
Why You’ll Love This Recipe
- That Pangrattato. It’s salty, crunchy, nutty, and slightly sweet from the fennel. You’ll want to put it on everything.
- It’s elegant without the effort. This looks and tastes like a restaurant-quality dish, but it’s deceptively simple to pull off.
- The fennel two ways. Using fennel seed and fresh fennel bulb builds a beautiful, complex anise flavor that isn’t overpowering.
- It’s light but deeply satisfying. Perfect for a warm evening when you want something that feels special but won’t weigh you down.
Grab These
For the Halibut & Marinade:
- 4 (6 oz) halibut fillets, skin on or off (about 1-inch thick) (I prefer skin-off for this, one less thing to worry about)
- 1 large lemon, zested and juiced
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, grated
- Salt and freshly ground black pepper
For the Fennel & Walnut Pangrattato:
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 tsp fennel seeds (lightly crush them with the bottom of a pan to wake them up!)
- ½ tsp red pepper flakes (or to your taste)
- 1 cup Panko breadcrumbs
- ½ cup walnuts, very finely chopped (don’t use a food processor or you’ll get paste—a good chef’s knife is your friend here)
- ¼ cup fresh parsley, finely chopped
- Salt, to taste
For the Simple Fennel Salad (Optional but brilliant):
- 1 small fennel bulb, fronds reserved, bulb cored and very thinly sliced (a mandoline is perfect for this)
- 1 tbsp fresh lemon juice
- A drizzle of olive oil
- Flaky sea salt, for finishing
Let’s Make It
First, let’s get our fish ready to become their best self. Pat those beautiful halibut fillets completely dry with a paper towel. This is non-negotiable for getting a good sear and not having it steam. In a shallow dish, whisk together the 3 tablespoons of olive oil, the grated garlic, the lemon juice (hold onto the zest for later!), a good teaspoon of salt, and several grinds of black pepper. Place the halibut fillets in the marinade, turn them over to coat, and let them sit at room temperature for 15-20 minutes. Don’t go longer, or the acid in the lemon juice will start to “cook” the fish. We’re just flavoring it.
While the fish is marinating, let’s make the star of the show: the Pangrattato. This comes together fast, so have all your ingredients prepped and within arm’s reach. In a large skillet (I use my trusty carbon steel), heat the 3 tablespoons of olive oil over medium heat. Add the sliced garlic, the crushed fennel seeds, and the red pepper flakes. We’re going to gently infuse the oil, toasting the spices and turning the garlic a pale gold. This should take about 2-3 minutes, and the smell will be absolutely incredible—fragrant and warm.
The moment the garlic is golden, add the Panko breadcrumbs and the chopped walnuts. Stir constantly with a wooden spoon. You’ll watch the breadcrumbs go from pale to a beautiful, toasted golden brown. This takes about 3-5 minutes. Stay with it! They can go from perfectly golden to burnt in a heartbeat. Once they’re there, take the pan off the heat and immediately stir in the fresh parsley, the reserved lemon zest, and a good pinch of salt. Pour the whole beautiful, crunchy mixture into a bowl to stop the cooking. Trust me, you’ll be sneaking spoonfuls of this.
Now, for the fish. If you’re using an outdoor grill, make sure the grates are clean, well-oiled, and screaming hot. For a stovetop option, a grill pan or a simple cast-iron skillet works beautifully. Get your cooking surface nice and hot over medium-high heat. Take the halibut fillets out of the marinade, letting the excess drip off, and season them one more time with a little salt. Place them on the hot grill or pan. Now, the hardest part: don’t move them. Let them cook for 4-5 minutes, until you can see the edges turning opaque and you can get a beautiful, clean release when you flip them. If they stick, they’re not ready. Flip and cook for another 2-4 minutes, depending on thickness. Halibut is done when it’s just opaque all the way through and flakes easily with a fork. You’re aiming for an internal temperature of 130-135°F—it will carry over to perfection.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 480 kcal |
| Protein | 36g |
| Carbohydrates | 16g |
| Fat | 30g |
| Fiber | 3g |
| Sugar | 2g |
| *Note: | Values are estimates |
Variations & Add-Ins
- No Halibut? No Problem. This works spectacularly well with any firm, thick white fish: cod, sea bass, or even swordfish.
- Citrus Twist: Swap the lemon zest and juice for orange. The sweetness pairs wonderfully with the fennel and walnut.
- Herbaceous Crunch: Add a tablespoon of chopped fresh tarragon or dill to the Pangrattato along with the parsley.
Serving Ideas
I place the grilled halibut on a warm platter and immediately pile that glorious, crunchy Pangrattato right on top. If you made the simple fennel salad, toss the sliced fennel with a little lemon juice, olive oil, and flaky salt, then scatter it around the fish. Garnish with the delicate fennel fronds. This is sublime with a simple side of roasted new potatoes or a quinoa pilaf to soak up any juices. A crisp, cold Sauvignon Blanc is the only proper beverage here.
Storage & Reheating
The Pangrattato can be made a day ahead and stored in an airtight container at room temperature. The fish is best eaten fresh, but any leftovers can be stored in the fridge for up to 2 days. Reheat very gently in a 300°F oven until just warm, to avoid overcooking. The Pangrattato will lose some crunch upon reheating, but it will still be delicious.
My Two Cents
The single most important step for grilling fish is a hot, clean, well-oiled grill. I can’t stress this enough. If your grates aren’t pristine, the fish will stick and tear. After cleaning, I take a folded paper towel, dip it in oil, hold it with tongs, and wipe the grates down right before the fish goes on. This is the secret to those beautiful, restaurant-quality grill marks.
You Asked, I’m Answering
“My breadcrumbs are burning before the garlic and spices are toasted! What am I doing wrong?”
Your heat is too high. The infusion step should be done over a gentle medium heat. If the garlic is browning in seconds, turn it down. It’s better to take an extra minute than to have to start over with burnt garlic.
“Can I make this without a grill?”
Absolutely! A cast-iron skillet is your best friend. Get it screaming hot with a tablespoon of oil, and you’ll get an incredible sear on that halibut. You won’t get the grill marks, but you’ll get all the flavor.
“What can I use instead of walnuts?”
Toasted pine nuts would be classic, or even slivered almonds. Just make sure they’re chopped to a similar size so they distribute evenly.