Halibut Olympia Recipe

Aug 18, 2025August 18, 20251 10
Creamy, Tangy, Protein Rich and Costal Fish To Enjoy
in Dinner, High-Protein Recipes

Prep Time:

15 minutes

Cook Time:

20–25 minutes

Total Time:

35–40 minutes

Yield:

Serves 4 (6–8 oz fillet per person)

Rating

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Ingredients

Halibut & Marination
4 halibut fillets, 6–8 oz each, skin removed
1 Tbsp unsalted butter, melted
1 Tbsp fresh lemon juice
½ tsp kosher salt
¼ tsp black pepper
Olympia Topping
1 cup very finely grated yellow onion (juicy, almost pulpy)
¾ cup mayonnaise (full-fat for best browning; see lighter swap below)
1 tsp Dijon mustard
1 tsp fresh lemon juice (yes, again)
½ tsp Worcestershire sauce
½ tsp garlic powder
½ tsp paprika
Pinch kosher salt, to taste
Garnish (optional)
Chopped parsley and lemon wedges

Nutrition (per serving, with 6–8 oz halibut + classic topping)

Calories
~600 kcal
Protein
~40–45 g
Total Fat
~38–42 g
Saturated Fat
~7–9 g
Carbohydrates
~4–6 g
Fiber
~0–1 g
Total Sugars
~3 g
Sodium
~700–850 mg
Cholesterol
~120–150 mg
Omega-3s
~0.5–1.0 g
Selenium
~90–120 mcg (≥160% DV)
Potassium
~800–950 mg
Vitamin D
~8–12 mcg (30–50% DV)

Estimated Cost (USA, typical grocery prices)

Halibut (1.5–2 lb total):
$27–$38
Onion, lemon, pantry items:
$3–$5
Mayonnaise & seasonings (portion used):
$1.50–$2.50
Total:
$31.50–$45.50
Per serving (4):
$7.90–$11.40

Tools You’ll Need

9×13-inch baking dish (or sheet pan)
1
Mixing bowl & spoon
1
Microplane or box grater (for finely grating onion)
1
Measuring cups & spoons
As needed
Pastry brush (for butter/lemon)
1
Instant-read thermometer (optional but helpful)
1
Being a mom and a pro chef, I always love to make recipes that let me feel special but don’t eat up the whole evening. My name is Eva from...

Instructions

1.In the first step, you need to preheat the oven to 375°F, then lightly apply oil or spray to your baking dish.
2.In the second step, you need to season the halibut. Pat fillets dry, then brush tops with melted butter and lemon juice and sprinkle with salt and pepper.
3.In the third step, you need to mix the topping and then take a bowl and combine the mix with grated onion, mayo, Dijon, lemon juice, Worcestershire, garlic powder, paprika, and a pinch of salt until it gets creamy.
4.In the fourth step, you need to bake the mix by spreading a generous ¼–⅓ cup of topping over each fillet. Bake it in the pre-heated oven for 20-25 minutes, or until the fish flakes easily, and if you want moist and silky Halibut Olympia, then bake it at 130–135°F (or up to 145°F if you prefer the FDA’s doneness).
5.The fifth step is optional, so if you want a brown or deepen color, then you need to broil for 1-2 minutes, but you need to watch closely.
6.In the last step of serving Halibut Olympia, sprinkle parsley and pass lemon wedges on it.

Being a mom and a pro chef, I always love to make recipes that let me feel special but don’t eat up the whole evening. My name is Eva from Independence, MO, and today I’m going to share the Halibut Olympia Recipe with those who also want to have a big menu for their home tables.

Halibut Olympia is a tender, mild fish with a tangy and creamy onion-forward topping, which makes it reliable and kid-friendly on weeknights.

A Short History

I don’t know the exact origin and the credit-deserving person who invented this recipe, but “Olympia” is most likely referring to Olympia, Washington, where, in the mid-20th century, Pacific Northwest seafood houses were popular in making Halibut with mayonnaise and onion topping. You can even find more versions of it from Seattle to Anchorage. You need simple ingredients that let pristine Halibut shine, and you think of its regional comfort classic.

Why You’ll Love It

  • Restaurant results at home: This is a very simple dish, requiring no special techniques to prepare. It can be prepared in just 30-35 minutes.
  • Mild and kid-friendly: Halibut is lean, tangy, creamy, and sweet in taste. The onion-forward topping adds flavor without heat.
  • Naturally gluten-free: No breading is required to make it, which makes it gluten-free naturally.
  • Flexible: You can make it with cod, haddock, or rockfish when Halibut is pricey.

Pro Chef Mom Tips

  • To caramelize, you need to grate the onions, and don’t chop them. The juice helps the topping caramelize.
  • Don’t overbake because Halibut dries fast, so you need to start checking at 18 minutes.
  • You can use ½ cup mayo and ¼ cup thick Greek yogurt for a lighter swap.
  • If you don’t have Halibut, then you can use cod, haddock, or sablefish, which work beautifully and reduce cook time a touch for thinner fillets.

Serving & Pairing

  • Sides: You can serve it with roasted baby potatoes, garlic green beans, asparagus, or wild rice pilaf.
  • Wine: To enjoy perfectly, you can have crisp Sauvignon Blanc, unoaked Chardonnay, or a dry Riesling with it.
  • For kids: You can serve it with buttered rice and cucumber slices to keep the plates clean.

Health Benefits (Beyond Great Taste)

  • Halibut Olympia is rich in high-quality protein that supports muscles and immunity.
  • It also contains Omega-3s (EPA/DHA), which are best for heart and brain health (Halibut is lean but still contributes).
  • Selenium & potassium in it support thyroid and nerve functions.
  • Onion contains antioxidants (quercetin), which may support vascular health.

Variations

  • Parmesan Crust: You can stir ¼ cup of finely grated Parmesan for topping.
  • Herb Boost: You can add 1 Tbsp minced dill or chives.
  • Spicy Kick: To spice it up, you can add ½ tsp hot paprika or a few dashes of hot sauce.
  • Air Fryer: You can fry it at 370°F for 10-14 minutes; time is dependent on thickness, and you need to shield the top with foil if browning too fast.

Storage & Reheating

  • Fridge: You need to let it cool quickly and can store it in an airtight container for up to 2 days.
  • Reheat: You can reheat it at 275°F in the oven for 10-12 minutes to warm and avoid microwaving dries fish.
  • Leftovers: You can flake into lemony pasta or make a halibut salad wrap as you like.

FAQs

1) Can I use frozen halibut?

Yes. You can thaw it overnight in the fridge, pat it very dry, then proceed.

2) Is the Mayo safe for kids?

It is safe for kids because mayo is pasteurized, and the topping will be fully cooked.

3) How do I know it’s done?

It is very easy to know when it’s done, so when you see it flake easily and look just opaque in the center, consider it done. You need to target 130-135°F for moist and 145°F for fully firm.

4) Dairy-free option?

You can use dairy-free mayo and olive oil instead of butter.

5) Can I make the topping ahead?

Yes, you can make the topping ahead for up to 24 hours in advance, and you need to keep the topping refrigerated and spread it just before baking.

6) What if my fillets are thin?

Then you need to start checking it at 12-15 minutes because thin pieces cook fast.

Final Notes

Halibut at the Olympia is a staple of coastal cuisine, which never goes out of fashion fresh lemon, sweet onion, and a rich, crisp crust that covers a very delicate and flaky fish. It is a low effort put in but high reward main that still feels like a celebration. Enjoy.

Follow Recipe.LivingSwag.com for more classic coastal recipes.

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