About Halibut


The premium whitefish adapts well to baking, broiling, frying, poaching or barbecuing and is compatible with any number of flavor accents and sauces. Halibut is an excellent source of high-quality protein and minerals. It is low in sodium, fat and calories and contains a minimum of bones.

Easy to Handle and Prepare

Purchase. When purchasing halibut steaks or roasts, allow about 5 ounces for each serving.

Storage. Properly packaged halibut may be stored in the home freezer at 0 degrees F or lower for up to 6 months. For optimum quality, freshly thawed halibut may be stored in the refrigerator for 1-3 days.

Thaw. Defrost in the refrigerator 8-10 hours or overnight in a covered container. Halibut may also be thawed in a microwave oven according to manufacturers directions.

Easy to Prepare

Seafood is easy to cook. Allow 10 minutes of cooking time per inch of thickness, measuring fish as its thickest part, or until halibut flakes when tested with a fork. This rule applies to any of the easy cooking techniques listed below.

Bake. Place halibut in baking dish in a preheated oven at 450 degrees F. It is not necessary to turn halibut during cooking. Brush with butter or sprinkle with herbs if desired.

Grill. Place halibut on well-greased grill a few inches above hot coals. Turn once halfway through cooking time. Brush halibut with oil, butter, margarine several times during cooking.

sauté. sauté halibut in oil, butter or margarine over medium-high heat. Turn halibut for even browning halfway through cooking.

Poach. Cover halibut with boiling, salted water. You can add flavorings such as lemon slices, white wines or herbs to the poaching liquid.

Broil. Broil halibut 4 inches from heat. Brush halibut with oil, butter, margarine or marinade several times during cooking.


Halibut Chowder

  • 2 lbs. halibut, thawed if necessary
  • 1/2 cup each finely chopped onions, green pepper, celery and carrots
  • 6 Tbsp. butter or margarine, divided
  • 3 cups chicken broth
  • 3/4 tsp. salt
  • 1/2 tsp. white pepper
  • 2 cups milk
  • 3 Tbsp. flour
  • 2-1/2 cups shredded sharp Cheddar cheese
  • 1 Tbsp. minced parsley

Remove skin and bones from halibut; cut into bite-sized pieces. sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer, covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; Cook and stir over low heat until cheese melts. Sprinkle with parsley.

Makes 6 to 8 servings.


Halibut Sauté

  • 1 lb. halibut, thawed if necessary
  • Salt and pepper
  • 3 Tbsp. oil, divided
  • 1 cup each thinly sliced carrots, sliced celery, diagonally sliced green onions and broccoli florets
  • 1/4 tsp. grated ginger root*
  • 1/4 cup chicken broth or water
  • 2 tsp. cornstarch
  • 1 tsp. grated lemon or lime peel

Remove skin and bones from halibut; cut into 1-inch cubes. Season halibut with salt and pepper. Sauté in 2 tablespoons oil until barely cooked; remove halibut from skillet. Sauté vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add 1/4 teaspoon salt and ginger. Combine chicken broth, cornstarch and lemon peel; add to fish mixture. Cook and stir until thickened and halibut flakes when tested with a fork.

Makes 4 servings.

* 1/4 teaspoon ground ginger may be substituted.


Provided by Alaska Seafood

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Kitchen Gypsy

Arrow to Top Arrow to Top

This page modified January 2007

The Global Gourmet
The Global Gourmet®
Main Page


Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toys Catnip Toys

Kitchen & Home