Top Three Secrets to Cooking Halibut

Top Three Secrets to Cooking Halibut

Fish, especially halibut, is honestly one of the healthiest sources of protein readily available. Yet, when asked why they don’t eat more fish at home, people often respond with the thought that its “difficult to cook”. Believe it or not, halibut is actually easier to prepare than just about any meat source. It’s fast, versatile, and can get dinner on your table in 20 minutes or less in most cases. Here are the top three tips for preparing halibut.

Less is More

The absolute worst thing you can do to a piece of halibut is over cook it. While it may not seem possible to cook a piece of fish in 10 minutes, it really is. On average, you should aim for 9 minutes per inch of thickness. This means that you can have the average size piece of halibut done in less than 10 minutes. 

Moisture is Key

There are two main ways to cook halibut: wet and dry. No matter what you do, you want to ensure that the natural moisture of the fish is sealed inside of it: otherwise, you’ll end up with a dry, leather-like piece of fish. While this is easy to do with moist heat, when cooking the fish with a dry heat method make sure that you use a hot enough temperature to sear the outside of the fish, locking in its natural moisture.

Drain Thawed Fish

Unless you live on the coast, you may not have access to fresh halibut. If frozen is your only choice, make sure to thaw the fish slowly in the fridge, allowing it to drain (putting the fish in a colander with something underneath to catch the liquid is often best). If you let the halibut sit in the liquid, it will get soggy, altering the flavor and making it difficult to keep the fish together when cooking.