Whether you caught halibut off the Pacific Coast this past season, or brought some home from Alaska or British Columbia, be sure it doesn’t go forgotten in the back of the freezer. Now is also a good time to check those vacuum sealed bags to make sure they didn’t suffer any punctures with things being moved around in the freezer, which can lead to freezer burn surprisingly fast.

While this recipe uses halibut, it’s also tasty with ling cod or any other ocean-caught bottom fish. These are all fairly mild flavored fish and readily take-on the tastes of what they’re cooked with. You can use a variety of spices and ingredients, just be careful not to use too much or the delicate flavor of the tasty fish can be overpowered.



  • 1 pound halibut
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh parsley or basil chopped
  • 1 tablespoon green onion diced
  • 2 cloves garlic, minced
  • 1 cup panko or bread crumbs
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Pita Bread or buns
  • Tartar Sauce or Garlic Aioli
  • Leafy greens and/or herbs for garnish



Dice halibut into small chunks. In a medium bowl, mix mayonnaise, mustard, lemon juice, herbs, onion and garlic until thoroughly combined. Fold in halibut and gently stir until combined. Cover and refrigerate at least 2 hours. Sprinkle panko or bread crumbs on a large platter. Divide fish mixture into 3 or 6 portions (depending on how big you want your burgers). Press both sides of halibut burgers into panko/bread crumbs. Heat butter and olive oil in a large skillet on medium-high heat. Fry halibut burgers 3-4 minutes on each side until they are golden brown. Serve on a pita or bun with fresh greens and sauce of choice.


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