Everyone loves halibut!
It’s prized for its delicate sweet tasting meat, large
flakes, and firm but tender texture. It’s a nice lean fish, with mild flavor, and
a great source of protein.
Halibut is very versatile in the kitchen, with many
recipes for baking, broiling, pan-frying, deep-frying, poaching or grilling. We often
bake it in the oven, smothered with a thick white sauce to lock in the moisture.
■ Because halibut is so low in fat, it can dry out easily.Cook low and slow to retain as much moisture as possible.
■ Do not over cook halibut, as it can easily dry out.Try to catch it just as the
center turns from translucent to opaque.
■ I recommend cooking halibut with some type of fat - olive oil, butter, or a
cream sauce to retain moisture.