Halibut
halibut
Ultra low in fat and highly nutritious, halibut has a mild, slightly sweet flavor, firm white meat and few bones. One of the most versatile fish in the market, it works well with other flavors and is delicious steamed, sautéed, poached, fried, baked, broiled or grilled. Try it paired with a nice chardonnay or sauvignon blanc.
PREP AND STORAGE
Halibut is available both farm-raised and wild and is generally sold frozen or in fresh fillets or steaks. Look for white, glossy, firm, almost-translucent flesh. Steer clear of any cuts that appear dull, milky,
opaque, blotchy, yellowish or dried out. Halibut also freezes well and upon thawing, should have a similar appearance to fresh halibut. Avoid overcooking as halibut can dry out quickly. Cook halibut for 10 minutes per inch of thickness or until it flakes easily when pressed with a fork.
Texture: |
Very firm, lean white fish, steaks similar to swordfish |
Flavor: |
Mild but rich, well suited for robust flavors |
Cooking: |
STEAKS: Steaming, pan-searing, roasting, grilling |
FILLETS: Steaming, sautéing, baking, roasting, deep frying |
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