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Hints on Cooking Halibut?

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I have a great-looking piece of fresh halibut. Usually I would just grill it and serve it with a lemon butter caper sauce, but wonder if anyone has any other ideas about how to cook or present it?

Thanks in advance!

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  1. Here's a foolproof way to cook halibut with a very crispy skin but still moist inside:

    Preheat the oven to 350°F.

    Season the halibut on both sides with salt and white pepper. Heat olive oil in an ovenproof sauté pan and sear the halibut on one side until lightly brown. Flip the fish over and sear the other side. Flip over again and place the pan in the oven to cook for 6 to 8 minutes.

    Then you can drizzle it with your lemon butter caper sauce. (Which is a classic halibut accompanyment.)

    2 Replies
    1. re: Bostonbob3

      Hey, Bostonbob3 -- Tried your suggestion and it came out perfect. Thanks for the help.

      1. re: River Rat

        Told you it was foolproof. As a fool I should know. :)

    2. This is so funny. I just left work (disclosure: I work at The Fresh Market) an hour ago and we were having a cooking demo of halibut and it was done almost exactly as Bostonbob describes! The sauce was also had a dry white wine and a chopped fresh tomato in it. I got to taste it and it was v.v. good!

      1. Is halibut in season right now, may I ask, does anyone know? It is SO expensive right now in Florida...I realize it's a cold-water fish but dang...I can barely afford to buy any fish I love anymore, most of all wild salmon!

        2 Replies
        1. re: Val

          For recreational fishers (at least in Massachusetts) halibut is in season all year long. The catch is (pardon the pun) there's a limit of one fish per person.

          1. re: Val

            California's commercial halibut season is open, but I doubt if CA's halibut is exported. I think most of the halibut available in the US is from Alaska. Frozen, defrosted by your market.

          2. can someone please post on the recipe for the lemon butter caper sauce? thank you.

            1 Reply
            1. re: rosielucchesini

              I'm sure others have actual recipes, what I mean by lemon butter caper sauce is just that -- lemon juice, melted butter and capers. Just mix them to your own taste, drizzle it over the fish (it's great on Chilean sea bass as well as the halibut) and dig in.