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Jul 27, 2010 12:26 PM

your favourite way to cook halibut?

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.