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Ways to Cook Halibut

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    Grilled

    • Grilling is a great way to prepare halibut when it's warm outside, and there's no other way to get that special slightly smokey grilled flavor. It can be a challenge, though, as halibut is low in oil content and will stick to the grill unless constantly monitored and brushed with oil. A wire grilling basket is a good solution if you grill halibut frequently. Halibut can also be wrapped in foil or leaves, such as banana or grape, before going on the grill.

    Fried

    • Halibut retains its tender texture even when deep-fried. Cut into fairly thick chunks, then breaded or battered and fried in oil until crispy, deep-fried halibut can be eaten on its own as a snack or used in fish and chips recipes. Deep-fried halibut is also a good choice for fish tacos.

    Baked

    • Baking is the simplest method for cooking halibut, but you must continually baste the fish with butter or oil while it is in the oven or it will dry out. An alternative method is to bake halibut en papillote, which entails placing the fish, oil or butter, and any aromatics or vegetables in a parcel of parchment paper. The parcel is then baked in the oven. The parchment keeps all of the moisture inside, which self-bastes the fish.

    Pan-Seared

    • The best way to get a crispy crust on any fish is to sear it in a pan on the stove top, and halibut is no exception. Pan-searing is a quick cooking method that minimizes any chance of the fish becoming too dry. Heat butter or oil in a pan or skillet, then add the fish, flipping it over once. Spooning the butter or oil over the fish as it's cooking will help it cook faster and more evenly.

    Poached

    • Poaching halibut is a sure way to keep the fish moist and tender. Halibut can be poached in a number of liquids, such as court-bouillon, a delicately flavored broth that imparts a light herbal flavor to fish. The fillets can also be poached in melted butter or olive oil for a richer flavor. Bring your liquid to a boil in a pot on the stove top, and once it is gently simmering, add the fish. With poaching, there is no need to flip or stir; simply wait until the fish is cooked through and remove it from the liquid.

    Broiled

    • Broiling halibut is similar to pan-searing in that it is a quick method that results in a nicely crusted fillet. Preheat your broiler and remove the broiling pan. Coat it with oil to prevent sticking, or cover with an oiled sheet of foil, then place the fish on it and slide the pan into the broiler. When broiling halibut, basting is extremely important as the heat is very high and dryness can overtake the fish very quickly, so check your fish every minute and have a basting brush and some oil handy.

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