Halibut is a versatile fish that is popular among seafood eaters. The fact that it has a low calorie count and is high in proteins, make it a healthy seafood choice with a delicate flavor associated with it. This white, firm fish can be cooked in a variety of flavors, and because of it being mild, it goes well with stews and soups and can also be included in curries. Methods of cooking include grilling, baking, broiling, pan frying or even steaming, making it one of the most versatile fishes. Listed below are some tips and methods of preparing halibut:
Complexity level: basic
Time required: 10 to 20 minutes
Resources required:
- Halibut fillets
- Olive oil
- Marinade of choice
- Lemon wedges
- Non-stick skillet or pan
- Wide non-stick spatula or turner
- Oven
- Grill
- Broiler
Instructions
1. Marinade for the fish
- Since halibut is naturally low in oil, it can dry out quickly while cooking. In order to prevent this from happening, brush the sides with olive oil or melted butter before cooking.
- You can use any marinade for the fish as well. But, make sure you limit the amount of acid. For example, citrus or tomato marinades are acidic and break down the fish and make it mushy. So, go easy on marinades which have a high content of these ingredients.
- Once you marinate the fish, make sure you keep it covered in the refrigerator for a couple of hours for the flavors to catch on to the fish properly.
2. Cooking halibut
- If you are grilling the fish, then don’t cook it for more than 10 minutes. Of course this depends on the size of the fish, but there is a rule: 10 minutes per inch of thickness.
- Pan frying the halibut is also a good idea, but cook it for 6 to 7 minutes per side and then check if it is done before cooking further.
- If you prefer to bake it, then do so at a temperature of about 220C for about 15 minutes.
- One important thing to remember is that you should turn the fish only when it is done halfway. This will prevent the fish from breaking, and also ensure proper cooking. You can flip the whole fish using a non-stick wide spatula or turner.
3. Testing and seasoning
- To test if the fish is done, prick it with a fork. If it flakes away easily, then it is done. Instead, if it still feels hard and fleshy then you need to cook it for some more time.
- If you have a digital thermometer, you can insert it into the fleshy fish, and if it reads 150 F, then the fish is cooked to perfection.
- When it comes to seasoning, you should remember that halibut is a fish delicate in taste and flavor. Keep the seasoning simple and do not use ingredients that are over powering, masking the entire flavor of the fish.
- Heavy spices and thick sauces should be avoided. Instead sprinkle with some herbs or squeeze a lime over the cooked fish instead of covering it up.
Frequently asked questions
Which are some halibut dinner ideas?
- Add some Cajun seasoning into the basic fish and then coat the fish in it.
Heat some oil and deep fry the fish. Serve with some chips or coleslaw. - Do a simple marinade of oil and garlic powder and apply generously on the fish. Then bake until it is done and squeeze some lemon juice over the top.
- Use a herb infused olive oil to first coat the halibut fillet. Then grill it over low heat basting it with more infused oil halfway through the grilling process, and cook till it is done.
- Use a lightly marinated and grilled halibut in a creamy pasta dish or mix it with rice to create a meal on its own.
Quick tips
1. Halibut is a dense and lean fish, which means that overcooking it can make it hard and dry.
2. Clean the halibut before preparing it under running water and then gently pat dry with a kitchen towel.
3. Using butter instead of oil brings out much more flavor to the final dish.
Things to watch out for
1. Freezing halibut is not a good idea as it disparages the quality of the fish.
2. Halibut has high mercury content, so women who are pregnant must avoid eating this.
