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Coriander-Crusted Halibut Toast with Fennel Aioli

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5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 servings
Category Main Dish
Cuisine American
Author Lauren Grant


Chewy toasted ciabatta gets topped with a delicious fennel aioli, lemony spring greens and fennel, and a gorgeous coriander-crusted halibut. This open-faced sandwich, aka halibut toast, makes a delicious weekday lunch or dinner. 


  • 1 fennel bulb, trimmed (fronds reserved), quartered and thinly sliced
  • 2 cups spring greens
  • 1 lemon, zested and juiced
  • ½ cup high-quality mayonnaise
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon + 2 teaspoons Dijon mustard, divided
  • 1 (1-pound) skinless halibut fillet, bones removed
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • Kosher salt and cracked black pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 loaf ciabatta bread, halved lengthwise


  • Heat oven to 425ºF with rack set in middle position.
  • Whisk together mayonnaise, garlic, 2 tablespoons chopped fennel fronds, 2 teaspoons lemon juice, ½ teaspoon minced lemon zest, and 2 teaspoons Dijon. Season aioli with salt and pepper to taste; set aside. 
  • Combine fennel bulb and spring greens in a medium bowl; toss with 2 teaspoons lemon juice and set aside. 
  • Place a large oven-proof nonstick skillet over medium-high heat to preheat.
  • Pat halibut dry then brush 1 tablespoon Dijon over top of fillet; season with salt and pepper. Grind coriander and mustard seeds in a spice grinder (or coffee grinder) until crushed (but not powdered). Transfer crushed seeds to a shallow dish or plate. Dip halibut, Dijon-side down, in crushed seeds until coated and most of the seeds have adhered. 
  • Add 1 tablespoon oil to preheated skillet and heat until shimmering. Add halibut, crusted side down, in skillet and cook, without moving, until golden brown, 3–4 minutes. 
  • Carefully flip fish with a spatula and transfer skill to oven; roast halibut until cooked through and easily flakes with a fork, 4–6 minutes. 
  • Brush cut side of bottom half of ciabatta with remaining tablespoon olive oil; season with salt and pepper (reserve top half of ciabatta for another use, or toast and make this into a sandwich). Place ciabatta half, cut side up, on a baking sheet. Bake ciabatta until lightly golden brown, 4–6 minutes. 
  • Spread aioli over toasted ciabatta then cut into 4 equal pieces. Top each ciabatta piece with fennel-spring green mixter. Break halibut into large flakes and divide between toasts. 
  • Finish with fresh fennel fronds, a sprinkle of kosher or flaky sea salt, and a drizzle of olive oil (optional). Serve with a lemon wedge.


Fish: can't find halibut? Cod, mahi-mahi, grouper, pollock, haddock, or striped bass will also work. 


Serving: 1/4 of the recipeCalories: 395kcalCarbohydrates: 12gProtein: 25gFat: 27gSaturated Fat: 4gCholesterol: 53mgSodium: 394mgFiber: 3gSugar: 0.5g
Keywords crusted halibut, halibut toast
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