Recipes with Chef William Turner: Halibut Casino 

By Chef William Turner

Everyone knows I am a huge fan of seafood and crab is probably my favorite food. I love it any way it can be prepared, but this recipe is near the top. I hope y’all enjoy. And remember, you can always substitute your favorite fish in place of halibut.

  • Two 4-6 oz halibut (skin off)
  • 6 oz lump crab
  • 3 strips of bacon 
  • 3 oz diced red pepper
  • 3 oz sliced green onion
  • 2 oz panko 
  • 2 oz parmesan cheese
  • 1 tbsp butter
  • 1 tbsp oil
  • 1 tsp creole mustard
  • 2 cloves minced garlic
  • old bay seasoning
  • tony’s seasoning
  • salt and pepper
  • For this dish, it’s best to make the crab topping ahead of time. Start with the crab in a small mixing bowl, add creole mustard, peppers, onions, seasoning and mix. Place in refrigerator.
  • In a skillet, melt butter and toast panko slightly, remove from heat and set aside.
  • First I cook my bacon in a medium-high skillet, remove and place on a paper towel.
  • I then add my well seasoned halibut and give it a good sear 2 minutes max. Top with crab mixture, bacon, toasted panko and parmesan cheese.
  • Go directly into a 400° oven for 4-6 minutes until the fish is firm to the touch.

I like to make a cream reduction for this dish, however it’s really not needed. Other serving suggestions would be to serve over rice with mixed vegetables or simply enjoy it.  

Whether it’s a celebrity dinner, bachelorette party or corporate event, Chef William Turner has made a name for himself as the Valley’s go-to private chef. Learn more at

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