Sesame Crusted Halibut

A simple technique that turns halibut fillets into something restaurant-worthy. Brushed with egg white on the meat side, pressed into sesame seeds, then pan-seared in butter until the crust goes golden and toasty while the fish stays moist and flaky underneath.

The egg white is the secret here. It acts as a natural glue that holds the sesame seeds in place without adding any heaviness. Brush only the meat side, not the skin, so you get a clean crust on top and crispy skin on the bottom.

Low heat is critical. The butter needs to melt gently without browning, and the sesame seeds need time to toast slowly without burning. Three minutes sesame-side down for color, then flip to skin-side down, cover, and let the residual heat finish cooking the fish through. You’ll know it’s done when it flakes easily at the touch of a fork.

A squeeze of fresh lemon right before serving brightens the whole dish.

Pro Tips

• Use a nonstick skillet. Sesame seeds are sticky and a regular pan will pull the crust right off the fish when you flip.
• Keep the heat low the entire time. Sesame seeds burn fast and go from golden to bitter in seconds.
• Pat the fillets dry before brushing with egg white. Moisture prevents the egg from sticking evenly.
• Don’t press the sesame seeds on too thick. A single even layer gives the best crunch without overwhelming the delicate halibut.

Variations

• Use black sesame seeds for a striking visual contrast, or mix black and white.
• Add a drizzle of soy sauce and ginger to the butter for an Asian-inspired pan sauce.
• Try this technique with salmon or cod fillets if halibut isn’t available.