10 lbs Halibut

Description

Characteristics of the Fish

Delicate flavor
White to ivory color
Supply flaky texture
Low in Saturated Fat and Sodium
Good source of Vitamin B6, Vitamin B12, Magnesium and Potassium, Protein, Niacin, Phosphorus and Selenium

Details of Harvest and Seasonality

Harvest Area: Southeast Alaska and Gulf of Alaska
Gear Type:?Conventional Longline Gear
Primary Fishing Management:?International Pacific Halibut Commission
Harvest Season:?Primarily April through November

Suggested Cooking & Holding
Note: Because halibut is a lean fish, ideal halibut recipes will add oil or other fat to enhance halibut’s natural goodness and add flavor to your halibut dish.? Likewise, it is important to reserve the addition of salts or acidic liquids (lemon, wine, etc) until after the halibut has been cooked to avoid reducing the natural omega-3 fats in halibut.? Adding salt and acids or marinading halibut before cooking, will pull moisture and natural fats from the fish.

Grill:

400 degrees, covered or pouched in? foil for 10 minutes per inch of thickness.
Not necessary to flip while cooking
Remove covered fillet from the heat and allow to rest for 4 minutes before serving.

Bake:

250F?degrees, uncovered for 20 minutes per half-inch of thickness.
OR 250 degrees, covered for 25 minutes per half-inch of thickness

Pan Sear:

In a lightly oiled skillet at low-medium heat, sear the fillet for 15 minutes per half-inch of thickness.
When?searing and flipping fillet in a pan, halibut will lift easily when the seared side is ready to flip.?If the fillet resists and sticks to the pan, then its not tready to flip.? Gently check the fillet until it lifts easily without sticking, then flip.
Total cooking time should be no longer than 15 minutes per half-inch of thickness for a thawed room temp fillet.
After the halibut is cooked, remove it from the pan and allow it to rest for 4 minutes.
Suggestion: using the same skillet, add 2 Tbs butter and melt butter until just golden additions to the melted butter using any combination of the following: capers, minced shallots, minced parsley, and/or minced tarragon.
Classic French Recipe: Sole Meuniere is similar to the previous recipe suggestion.? Sole Meuniere can be adapted for most white fish including halibut, rockfish, pacific cod and lingcod.