Wild halibut from icy Alaskan waters has a firm, snowy white flesh and mild, gentle flavor. It's a favorite of chefs and home cooks alike for its versatility and how it takes on marinades and sauces, such as herbaceous pesto, and the bright, sunny flavors of tomatoes and capers.
If you're new to cooking halibut at home, here are five easy, delicious ways to prepare it — including kid-friendly halibut cakes for dipping in homemade ketchup.
And here's a tip: When cooking halibut or any fish, a fish spatula comes in handy. This long, thin metal spatula makes flipping delicate fish fillets easier than a standard spatula, protecting your investment as well as the look and texture of your fish, since it allows you to remove the fish without the risk of it falling apart. It's also an excellent tool for flipping salmon burgers!
Braised
Slow and Low Citrus and Olive Halibut
Braised
Slow and Low Citrus and Olive Halibut
The slow and low cooking technique — also called basting, braising, or stewing — is not only excellent for rendering tender halibut fillets but also helps retain more of halibut’s plentiful omega-3 fatty acids that can be otherwise reduced during high-heat cooking, such as deep frying. Even though the method is “slow,” the process takes only about 20 to 25 minutes in a 300-degree oven. Pair slow-cooked halibut with a sunny citrus and warm olive topping. Or try a bold eggplant, onion, and red pepper en saor sauce, a Venetian preparation full of sweet and sour flavors.
Recipes and photos courtesy of Alaska Seafood Marketing Institute.
AUTHOR
Theresa Gambacorta is a food writer and 25-year veteran of New York City's restaurant industry. Her writing has appeared in such titles as La Cucina Italiana, Men's Fitness, Muscle and Fitness, and Centennial's special interest publications. She is the co-author of chef Joey Campanaro's Big Love Cooking (Chronicle) and is currently working on a cookbook about Persian cuisine to be published by Knopf.
