halibut
Catch the Moment
The name halibut comes from haly (holy) and butt (flat fish) — a reference to the Catholic tradition of serving it on holy days. Growing up to 9 feet long and weighing up to 650 lbs., Halibut is the largest of all flat fish, and are in season from spring through fall. Ultra low in fat and extremely nutritious, finely-textured halibut has a mild, slightly sweet flavor, firm white meat and few bones. A versatile fish, halibut blends well with nearly any flavor and is typically served steamed, sautéed, poached, fried, baked, broiled or grilled.
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,
RELATED RECIPES
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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