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your favourite way to cook halibut?

  • s

Just looking for some new ideas! I usually broil, with minimal seasoning/flavouring (S&P, lemon).

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  1. I know it's not THAT much different, but I always pan fry halibut, basting with butter as it cooks, but starting the pan with olive oil so the butter doesn't burn. That way you get crispy edges and perfectly cooked insides. I use the spoon test to tell if it's done (i.e. poke the handle end of a spoon and if it encounters no resistance, it's done), but it usually takes 4 minutes (max) per side.

    Really, for me, halibut is all about simple preparation. The creativity comes in the rest of the meal.

    My favourite accompaniment to halibut is puy lentils, cooked until soft. Then throw in lardons of bacon, carrot, leek, shallot and herbs (cooked in the bacon fat) and season. With some crusty bread and some asparagus or artichoke....heaven.

    I also had halibut two nights ago with mashed potatoes and a vegetable salad (corn, peas, green beans, cherry tomatoes, basil, garlic, balsamic vinegar, salt and pepper). It was great. You just can't beat halibut with seasonal produce!

    1 Reply
    1. re: guster4lovers

      Sounds delicious! I know, I usually stick to simple prep too, but maybe I'll take your suggestion and just work on the sides :)

    2. Halibut is one of my favorite foods. I just love it grilled with lemon, garlic, and a little dill, with lots of butter.

      1. My dad just did panko-crusted (pan fried, finished in the oven) with a lemon/caper/artichoke heart & white wine sauce. It was amazing.

        1. I love halibut. I usually grill it, which is tricky, or pan saute it. I usually make a lemon-parsley or orange butter sauce to spoon over it, but last week when I served halibut, I made a chimichurri sauce that we lovedon it--so refreshing. The sauce is easy to make. Here's my recipe, but there are lots of variations. Mint, oregano, basil--they're all excellent additions to chimichurri sauce as well. Lemon juice substitues well for the lime juice or the lj & vinegar.

          Chimichurri Sauce

          Whiz in food processor:
          2 lg. garlic cloves
          1 c. flat leaf parsley
          3/4 c. cilantro
          1 jalapeno, roasted, peeled, & seeded

          Add and process until emulsified:
          2 T. fresh lime juice
          2 T. white wine vinegar
          1/3 c. olive oil
          1 tsp. honey

          Then add:
          1/2 tsp. cumin (I like to toast mine)
          1/2 tsp. salt, or to taste

          1. This is my favorite way. Grilled Halibut with Lemon-Basil Vinaigrette. I love the capers. I found that the sauce is also a perfect dip for artichoke leaves.


            1. Chop up one small zucchini and saute it with some garlic until it gets softened but still has some firmness. Remove from heat and add one chopped tomato (seeded and gutted), 1/2 red onion, a handful of chopped fresh basil, and some salt and pepper. Place your halibut steak in a glass baking dish and cover it with your mixture. Top with feta cheese. 450 deg for 20 min (cover with aluminum foil for the last 5 min). This topping is nice and light and does not detract from the natural tastiness of the fish.

              1. i do halibut with leeks and tarragon. so simple and tasty. happy to post if interested.

                i also use it for my own fisherman's stew type dish.

                1. Poached in a combo of water, dry white wine, rosemary, lemon, thyme and bay leaves.

                  If not poached, then used in fish and chips.

                  1. Our absolutely favorite halibut recipe:

                    Salt and pepper and then dust with flour 1 1/2 -2 lb. halibut steak, 1" thick. Heat 1/3 C. olive oil in a wide frying pan till oil ripples when pan is tilted. As as many fish as will fit in pan without crowding. Cook, turning once, till browned and it flakes easily, about 10 min. total for both sides for a 1" thick piece. Transfer to warm dish(es) and keep warm. Complete all fish. When last fish is done, add 1/4 C. white wine vinegar and 2 T. water to the hot pan & drippings. When sizzling stops, add 3 cloves of garlic, peeled, plus 1/2 t. chopped fresh rosemary. Boil rapidly till reduced by half, stirring and scraping occasionally. Remove garlic & discard. Spoon vinegar mixture over fish and serve. Serves 4-6. It's easy to cut the recipe in half. I should also add that I usually make double the amount of sauce. This recipe goes especially well with boiled potatoes and steamed asparagus.

                    3 Replies
                    1. re: PAO

                      Thanks for all the suggestions! I would love to see the leeks recipe btw - I love them.

                      1. re: sam_1

                        i think you may mean my leeks with tarragon... if so, i slice 2-3 leeks that have been really well rinsed... really. i mince up 3-5 cloves of garlic (go lighter or heavier based upon your preferences). saute leeks for a few minutes, then add garlic. then i add some veggie broth and let them simmer together, adding water or broth as necessary if the liquid evaporates too much before the leeks are soft. add in lemon zest and a little lemon juice, and let liquid evaporate a bit, but leave a little at the bottom. then push leeks to one side. add a little butter or Pam to the empty side of the pan. put in the halibut (dusted with salt and pepper), let cook for a couple of minutes on each side til cooked through (i often slice it into slices but that's me). as the fish is almost done, mix in some chopped fresh tarragon, and toss fish into leeks. i usually serve it over steamed/microwaved spaghetti squash. and that's it.

                        1. re: Emme

                          Thanks Emme! I eill definitely be trying this.

                    2. This recipe is delicious and garlicky - yum.

                      Mix 3 cloves minced garlic with 2 T olive oil & 1/3 c mayo - spread over pieces of fish and roast at 450 for 10-15 minutes.

                      1. One of my favorite fish dishes of all time is Huachinango Veracruzana (Veracruz style red snapper). I think halibut could easily be substituted for the red snapper. Here's a recipe I found online that looks very close to the preparations I've had: