1 lb Halibut

One (1) pound of halibut fillets per order. 

Halibut's mild, delicate flavor and firm, luxurious texture make it an ideal fish to prepare - whether you pan-sear (our favorite!) bake, grill, poach or add to ceviche.

Rinse and pat dry. Add salt and pepper and other seasonings of choice, brush with butter or olive oil and bake in a 400-425°F for 10-15 minutes.

Grill over medium-high heat for 4-5 minutes per side. Make sure the grates are oiled to prevent sticking.

Add oil to a hot pan and sear 3-5 minutes per side or until it develops a crisp, golden crust.

Poach in a flavorful liquid like white wine or broth. Bring to a low simmer, add the halibut and cover with a lid. The halibut should be done when opaque - about 5-10 minutes.

To make ceviche, cut the halibut into cubes then marinate in lime juice and a dash of salt for about an hour in the fridge (covered). When the fish is "cooked" by the citrus, add some avocado, red onion, jalapeño and cilantro to the fish and toss.