See Also: Halibut(medicine)
halibut(dictionary)
halibut(encyclopedia)
halibut(dictionary)
Halibut(recipes)
halibut liver oil(medicine)
Quick pan-fried halibut(recipes)
Halibut with grapefruit vinaigrette(recipes)
Halibut with Cilantro and Lime(recipes)
Fried halibut steaks(recipes)

Halibut (recipes)


By far the largest of all flatfish, halibut is available mostly in steaks, fillets and cutlets. Its firm, meaty white flesh has a delicious flavour but, as it can dry out quite easily, it needs careful cooking and is probably best prepared with plenty of liquid, such as melted butter or olive oil for basting, and served with a sauce. Allow a 200g fillet or steak per person. If you can' t find halibut then turbot is a suitable substitute. Cook until the flesh has turned opaque and is just starting to flake.You can read more about flatfish in our Back to basics feature.Baked halibut fillet with watercress crème fraîche sauceSeared halibut with sauce vierge, rice and mango salsa