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

FAQs

Is halibut good broiled? ›

Enter the easiest way to cook fish — under the broiler! Halibut is unquestionably my favorite fish, its firm texture is perfect — not too flaky or meaty, and it never tastes fishy. Preparing halibut under the broiler is so simple and consistent.

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.

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.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor.

Pan-Seared Marinated Halibut Fillets FAQs

Halibut should not be rinsed before cooking. The cleaning process of filets should be done with a paper towel or some other way to wipe the fish down. Rinsing may contaminate the flavor and dilute its briny taste.

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. Garnish with tarragon and serve immediately with the tomato relish on the side.

Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more.

It sits on a pedestal for fish eaters and is sustainably harvested from pristine, glacial-fed waters. However, compared to other types of white fish like haddock, walleye, bluegill, farmed tilapia, cod, or others, Alaskan halibut can be relatively expensive due to its high quality and small-boat fisherman sourcing.

Halibut weighing between 30 and 80 pounds are generally considered the best-eating fish, as they offer a good balance of flavor and texture. As you learned, larger halibut are usually female fish, and while they may be meatier, they are often less flavorful.

Mahi Mahi

Mahi mahi is a strong halibut substitute because of its firm texture and mild, sweet flavor. While mahi mahi has a bit more pronounced taste than halibut, its versatility allows it to adapt well to various seasoning and preparation methods.

Which type of fish is best for broiling? ›

Best Seafood to Broil

Bluefish, Cod, Grouper, Haddock, Halibut, Kingfish, King Mackerel, Kona Kampachi, Large/Jumbo shrimp, Lobster tail, Mahi Mahi, Monkfish, Mullet, Perch, Pike, Pollock, Pompano, Rockfish, Roughy, Salmon, Sablefish, Sea Bass, Shark, Striped Bass, Swordfish, Trout, Tuna, and Walleye.

Fish that might otherwise be broiled can be baked at higher temperatures, ranging from 400 F to 450 F. The broiler incinerates fresh herbs and many other garnishes, but oven-baked fish can take full advantage of these light, low-fat flavoring options.

Because Pacific halibut is such a lean species of fish, it can take on a particularly tough texture when cooked too long. When using any cooking method for Pacific halibut, you'll want to make sure to understand the ideal techniques, temperatures, and cook times.

The big difference between the two is the cooking location and the direction of the heat. Grilling is typically done outdoors on a grill while you tend to broil indoors in an oven. The heat from a grill usually comes from below, unlike a broiler that utilizes top-down heating.