Title: Halibut - Info and Tips
Categories: Fish Info
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Pacific halibut has pure white flesh, a dense texture and a firm flake, qualities that make it suitable for most cooking methods. This mild, sweet-flavored fish is only 2.3 percent fat, and a 4-ounce serving provides nearly half of an adult's daily protein requirement at a cost of only 105 calories.

As long as halibut is frozen and stored properly, the quality will be very nearly that of premium fresh halibut. When buying frozen, avoid packages that contain lots of ice crystals (they haven't been held at a constant temperature) or fish with solid white spots (freezer burn or dehydration.)

Fresh and previously-frozen helibut differ a bit in cooking. Let it thaw slowly in the refrigerator for best results, but be aware that the previously-frozen fish can dry out and become overdone more easily than fresh. Avoid this by taking the fish off the heat when still a bit translucent in the center (it will finish cooking off the heat.)

Halibut's firm, dense texture makes it a very versatile fish. Perfectly cooked, it is tender, moist and mild. But too much cooking can render it chewy and tasteless.

Moist-heat cooking methods (those in which the pan is covered and fish is cooked with liquid) work the best. These include steaming, poaching, pan poaching in a sauce, microwaving or baking in a sauce or with the pan covered. Breading halibut for baking or coating it with flour or crumbs for pan-frying also helps it retain it's natural moisture.

Halibut's texture is well-suited to stir-frying; it cooks quickly and readily accepts stir-fry sauce flavors.

Be careful when grilling or broiling, though. Up to 3/4-inch thick should be all right, but pieces an inch or more thick need special care to avoid drying out. When broiling, add 1/8-inch of water to the pan to help keep the fish moist and turn thicker pieces over when half cooked. Grill thicker pieces of halibut over medium coals over indirect heat and baste frequently.

Simply Seafood, Summer 1991

MM format by Dave Sacerdote

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