Randy Crane came back to the GTU kitchen for a recipe that’ll reel you in for dinner. See what you’ll need to pick up at the store to make this dish.

Crusted Halibut with Beurre Blanc Sauce 


6 ounce halibut filet 

2 eggs 

1/2 cup Panko bread crumbs 

1/2 shredded parmesan cheese 

1 tablespoon olive oil 

Salt & Pepper


1/2 cup white wine 

1 tablespoon minced shallots 

1 tablespoon white wine vinegar 

4 to 5 tablespoons of butter 

Salt to taste

Splash of fresh lemon juice to taste 

Thyme leaves



1 – Preheat oven to 325 degrees 

2 – Mix shredded parmesan cheese and breadcrumbs and place on a plate 

3 – Beat eggs and place on a plate 

4 – Allow halibut to come to room temperature 

5 – Pick the flattest side of the halibut and dip into the eggs 

6 – Press the halibut filet into the cheese and breadcrumb mixture, and gently press to allow as much of the breadcrumbs to coat the fish. Place on a wire rack breadcrumb side up and allow to rest for 5 mins 

7 – Heat the oil in an oven proof frying pan over medium heat 

8 – Once the pan comes up to temp gently place the halibut Into the frying pan with the breaded side down and gently press insuring good contact 

9 – Cook for approx. 5 minutes or until the breadcrumbs and cheese are golden brown. 

10 – Gently turn fish over in the pan and place into the oven and bake until internal temp reads 125 degrees. Carryover temperature should rise to 130/135. Time will vary depending on the thickness of the fish.

11- Remove from oven and rest for 3 to 4 minutes 


1 – Place wine, white wine vinegar and shallots into a sauce pan 

2 – Bring to a boil, heating until it is nearly dry. (Au Sec). 

3 – Remove from heat and whisk to mount in the butter, allowing it to gently melt. 

4 – Add salt and fresh lemon juice to taste. 

5- Serve by placing pool of sauce on a plate and setting fish crust side up. Decorate with thyme leaves. 

For more recipes from Randy Crane, follow him on his Instagram.