Heavenly Halibut, a broiled halibut fillet recipe. (2024)

FAQs

How do you cook halibut and keep it moist? ›

Baking halibut with plenty of olive oil, butter, or even in a sauce, will prevent it from drying out. 2. Poach: Try poaching delicate halibut in tomato sauce or a broth flavored with lemon and white wine, or butter, garlic, and parsley. Simmer for about 5 to 10 minutes, depending on the thickness of the fish.

Preheat an outdoor grill for medium heat and lightly oil the grate. Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over halibut steaks. Cook on the preheated grill until fish flakes easily with a fork, 5 to 6 minutes per side.

Some recipes for sous vide halibut recommend soaking the fish in a saltwater brine before cooking, in order to season it more deeply and to give it a denser, firmer texture.

Brush both sides of the halibut with the oil and let marinate for 15 minutes. Heat the grill to high. Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter.

In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes.

Cooking to 135°F helps ensure that it hits that “just right” doneness without veering into the realm of overcooked. Also, make sure you use a reliable thermometer to check the temperature of your fish.

The recommended cooking temperature for halibut by the USDA is 375°F (190°C) for approximately 10-15 minutes per inch of thickness. Internal temperature should reach 145°F (63°C) for safe consumption, ensuring the fish is cooked thoroughly while remaining tender and moist.

Tip: If your halibut was in the fridge, let your fish comes to room temperature for about 15 minutes before cooking. Place the halibut fillets in a large cast-iron skillet and turn the heat to medium heat. Sear the halibut for 3-4 minutes. Using a turner, flip your halibut fillets over to cook the other side.

It is absolutely necessary to rinse fish before cooking it. By rinsing your fish you will be removing some of the bacteria that is present as well as rinsing other particles away that could cause health problems.

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.

Do you rinse halibut? ›

You should never wash raw fish in your sink, either.

Remove the scales from fish if a recipe calls for it, but leave your fish unrinsed to prevent your kitchen from becoming a breeding ground for germs.

The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Fish that seems tough when you bite into it is probably overcooked. As it moves from done to "overdone," the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy. Fresh fish needs little embellishment, for its flavor is as fragile as its flesh.

The fillets may ooze water and are mushy when cooked. While the cause of the condition is unknown, it is thought to be the result of nutritional deficiencies. Microscopically, there is muscle fiber atrophy and sometimes infiltration by inflammatory cells, fibrosis, and calcification of atrophied fibers.

excessive lactic acid from overexertion of fish fighting capture for several hours on longline fishing gear. Flaccid, glistening, translucent flesh typical of mushy halibut syndrome.

Kyle's Tips to Avoid Overcooking Halibut

Cook until it reaches 145°F (63°C). Make thinner cuts: Adjust cooking time based on the thickness of the halibut. Leaner cuts need less time to cook to prevent overcooking.