The Pacific Halibut is the largest fish of all the flatfish species, and there have been a few that were over 400 lbs. However usually they are between 10 and 200 lbs. Pacific halibut meat is usually firm and flaky with a sweet taste. Halibut has beautiful meat that is usually pure white in color.

Applications: Halibut can also be prepared in an endless number of ways. It can be broiled, smoked, baked, fried, and grilled. It can also be served as fish tacos, soups, or simply with fresh vegetables.

Origin: These halibut are primarily caught in the coasts of Alaska, Canada, Washington, and Russia, depending on the season.

Specifications: Pacific Halibut fillets are fresh, have skin on, and a case is approximately 10 lbs.

Shipping Method: Fedex Overnight

Browse other Wild Caught Fish, Wild Caught Shellfish and Live Oysters.

Roasted Halibut and Chanterelle Mushroom Butter Wrapped in Rice Paper
Recipe Created By: Pati D'Eliseo
Serves 4
1 lb. halibut fillets sliced into 4 ¼ lb. portions
1 lb. chantrelles, sliced
½ stick butter, at room temperature
2 cloves garlic, minced
1 shallot, minced
4 large rice paper wrappers
4 green onions, sliced for garnish
4 tbs. peanut oil
truffle oil
salt & cracked black pepper

Preheat oven to 400F. In sauté pan, over medium heat, add 1 tbs. peanut oil and sauté 1/2 lb of the chanterelle mushrooms, garlic and shallot until soft, about 10 minutes. Remove from heat and let cool to room temperature. Meanwhile, slice butter into ½ inch slices and place in mixing bowl. Add the mushrooms, shallot & garlic to a food processor & pulse until coarsely chopped. Remove and add to mixing bowl with butter. Season with salt & pepper to taste and using potato masher, or fork mix the mushrooms and butter together to make a paste. Scrape the butter paste onto waxed paper and roll into a cylinder. Wrap with plastic wrap and freeze for 1 hour.

Remove any skin from the halibut, and place in a shallow baking dish. Drizzle with truffle oil and season with salt & pepper, set aside. Fill a large mixing bowl with warm water and soak the rice paper wrappers one at a time. Set on paper towels to dry. Take a fillet and place in the middle of a wrapper. Place 1-2 slices of mushroom butter on top of each fillet (enough to cover the fillet), and flip fillet over with butter underneath. Wrap the fillet with the rice paper and ensure the fish is completely covered. Flip over and place back in baking dish to set. Repeat with remaining fillets. Place baking dish in refrigerator for 15 minutes. Meanwhile, in sauté pan, over medium heat, sauté remaining 1/2 lb. of chanterelle mushrooms in 1 tbs. peanut oil. Sauté till golden brown; about 10 minutes. Remove from heat and set aside.

In same pan (or large oven proof pan), add remaining 2 tbs. peanut oil and bring heat to medium-high. When oil begins to smoke, sear the halibut packages on each side for 3 minutes (make sure the pan is big enough to fit all 4 packages). Place the pan in oven and finish for 5 minutes. Remove from heat, place each package on a plate, spoon reserved mushrooms over each package, top with slice green onions and drizzle the pan juices over each package. Serve with steamed spinach and a nice dry white wine. Bon Appetit.