Halibut

Halibut's mild taste and firm texture suit searing or baking, allowing for delicate pairings.

Flavor

How to use it

A Kind Sear. Sear it to develop a crust via the Maillard reaction. Keep moisture that lends natural sweetness.

Baked, Not Dried. Bake with lemon to keep moisture, leading to flaky tenderness.

Common mistakes

• Overcooked above 145°F leads to dryness and toughness.
• Too much salt obliterates subtle amine flavors.

What goes with halibut

• Lemon. Lemon's high acidity brightens halibut's flavor, contrasting its buttery texture.
• Dill. Dill's aromatic oils echo halibut's delicate, mild flavor.
• White Wine. Wine acid brightens halibut in steamed or poached preparations.
• Olive oil. Olive oil helps keep halibut moist by coating it in a layer of fat.
• Tomato. Tomato acid and umami intensify halibut's savory flavors.
• Peas. Sweet peas complement halibut's delicate flavor without overpowering it.
• Ginger. Ginger adds a spicy warmth, cutting through halibut's richness.
• Parsley. Fresh parsley lifts halibut's mild flavor with a clean green note.

Try tonight

• Pan-seared halibut with lemon butter sauce and asparagus
• Halibut en papillote with capers and tomatoes
• Grilled halibut tacos with lime crema

Storage

Keep refrigerated at 32°F and consume within 1-2 days or freeze for longer storage.