Pacific Halibut Fillets
Generally Available Fresh March-October
Off the Coast of Alaska, Canada, Washington, or Russia (Depending on Season)
Highly prized, Halibut's meat is tender and flaky, yet firm enough to be easily grilled. It is also quite lean, making it a good choice for those looking to introduce healthier proteins to their diet.
These fillets are cut from Pacific halibut, which is both softer in texture and considered a far more sustainable choice than the Atlantic halibut popular in Europe.
Store halibut fillets in your refrigerator.
RECIPES & TIPS
Halibut can be prepared in many different ways. It can be broiled, smoked, baked, fried, poached, pan-roasted, steamed and grilled. Besides being served as a portion of fish with vegetable and starch sides, it can also be used as an ingredient in fish tacos, soups, fish & chips and other dishes.
Halibut pairs well with a wide variety of flavors, but some particularly good choices are:
Herby: cilantro, basil, mint, chives or thyme
Creamy: aioli, cream, butter
Sour: vinegar, dry wines, citrus juices (lemon, lime, or yuzu juice)
Earthy:mushrooms, coriander, curry powder, saffron, and turmeric
Spicy: Chile peppers or cayenne
Though halibut skin is perfectly edible, it is often removed.