Thaw correctly for optimal flavor and texture. Not sure where to start? Click HERE
Pat the fish dry with a paper towel or tea towel.
Check the temp often. There are two ways to check for doneness: 1.) your fish flakes easily with a fork or 2.) use an instant read thermometer
Perfectly broiled Pacific Halibut is a simple and streamlined preparation of this meaty species of wild-caught fish, an easy way to turn this mild fillet into a bold seafood meal. Broiling is also one of the fastest ways to cook Pacific Halibut, requiring less than 10 minutes of cook time. The key is to keep a close eye on doneness, since even a single minute too long under the broiler can turn a tender, flaky fillet of Pacific Halibut into a tough cut of fish.
Gather your materials and ingredients:
Your fillet(s), tea towel or paper towels, high-heat cooking oil, salt and pepper, oven-safe pan or dish.
Explore more ways to broil and enjoy your Pacific Halibut:
A perfectly baked fillet of Pacific halibut boasts a delicate and mild flavor profile, with large-yet-tender, moist flakes and a characteristically meaty bite.
But being so lean and meaty, Pacific halibut can become quite tough when overdone, so timing and technique is key for this variety of fish. Luckily, getting baked Pacific halibut right is not difficult to do.
Gather your materials and ingredients:
Your fillet(s), tea towel or paper towels, olive oil, salt and pepper, baking sheet. Preheat your oven to 400F.
Explore more ways to bake and enjoy your Pacific Halibut:
Perfectly pan-fried Pacific halibut is a simple but lovely preparation of this hearty white fillet, one that lets the quality of the fish take center stage on your plate. Whether enjoyed with pared back seasonings or dressed up with a delectable sauce, pan-fried Pacific halibut is proof that white fish can be one of the most interesting additions to your seafood routine.
Our cooking tips will help you hone the basic technique for searing Pacific halibut, whether you’re working with fillets or bone-in steaks. The main difference is that bone-in steaks tend to be cut thicker than fillets, so you’ll simply need to adjust cook time accordingly.
Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, fish spatula, high-heat cooking oil, salt and pepper, skillet.
Explore more ways to pan-fry and enjoy your Pacific Halibut:
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.