Your Guide to Perfectly Cooked Halibut Every Time 

patting dry halibut on a sheet pan

Our Top 3 Tips:

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1. thaw correctly

Thaw correctly for optimal flavor and texture. Not sure where to start? Click HERE 

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2. pat dry

Pat the fish dry with a paper towel or tea towel.

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3. don't overcook

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

Brush Up on Your Skills

photo of Broiled Pacific Halibut with Briny Italian Salsa Verde in a pan on a gray tabletop with additional herb dishes around

Broiled Pacific Halibut

Quick and to the point, broiled halibut is perfect for saucing

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Baked Pacific Halibut with Easy Chermoula Sauce on a gray stone tabletop

Baked Pacific Halibut

Hands off and easy to pair with your favorite veggies 

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plated pan-fried halibut on a tan plate on a marble countertop. fork and drinkware next to the plate

Pan-Fried Pacific Halibut

For a perfect sear to this meaty fish, learn how to pan fry

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Mastering Broiled Pacific Halibut

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. 

Simple Tips for Perfectly Broiled Pacific Halibut

  • Pat the Pacific Halibut fillet dry to remove excess moisture.
  • Sufficiently preheat your broiler to ensure a quick, intense blast of heat. 
  • Keep a close eye on doneness.

How to Broil Pacific Halibut

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.

patting dry halibut with a paper towel in a sheet pan
1
Heat a skillet over medium-high heat. Meanwhile, pat halibut fillet or steak dry with a tea towel or paper towel, then season with salt and pepper.
halibut pieces in an oven-safe pan with herbs in a dish next to it
2
Add salt and pepper, as well as any other seasonings or sauces to the fillet if desired.
photo of Broiled Pacific Halibut with Briny Italian Salsa Verde in a pan on a gray tabletop with additional herb dishes around
3
Broil until fish flakes easily with a fork, or internal temperature of fillet reaches 130F at its thickest part for medium doneness, about 5 or 6 minutes. Allow to cook for an extra 30 seconds to a minute, if needed, then dress with any fresh condiments or toppings for serving.
dressing broiled halibut
4
Enjoy! Once you've mastered the basic technique for broiling Pacific Halibut, you’ll be free to start exploring your own personal tastes and cooking style by using spice rubs, marinades, and sauces to elevate this worthy white fish.

Keep Cooking!

Explore more ways to broil and enjoy your Pacific Halibut:

photo of Broiled Pacific Halibut with Briny Italian Salsa Verde in a pan on a gray tabletop with additional herb dishes around

Broiled Pacific Halibut with Briny Italian Salsa Verde

View Recipe
photo of Baked Pacific Banh Mi with Cilantro Mayo sandwich cut in half

Baked Pacific Banh Mi with Cilantro Mayo

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Need More Pacific Halibut?

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Mastering Baked 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.

Simple Tips for Perfectly Baked Pacific Halibut

  • Pat the halibut fillet dry to remove excess moisture.
  • Lemon juice and extra-virgin olive oil add flavor and keep the fillet tender.
  • An instant-read thermometer ensures perfect doneness.

How to Bake Pacific Halibut

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.

patting dry halibut on a sheet pan
1
Meanwhile, pat halibut fillet dry with a tea towel or paper towel, then season with salt and pepper and place on rimmed baking sheet or baking dish. Optional: line the baking sheet/dish with parchment paper first.
adding herbs to oven-baked halibut
2
Whisk together olive oil and lemon juice, then brush evenly over Pacific halibut, coating both the top and bottom so the fillet doesn’t stick.
sprinkling herbs on broiled halibut
3
Transfer to center rack in oven and set timer for 8 minutes. Pacific halibut is medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork. If not quite done, allow to cook for a couple minutes more.
Baked Pacific Halibut with Easy Chermoula Sauce on a gray stone tabletop
4
Enjoy! Once you've mastered the basic technique for baking Pacific Halibut, you’ll be free to start exploring your own personal tastes and cooking style by using spice rubs, marinades, and sauces to elevate this worthy white fish.

Keep Cooking!

Explore more ways to bake and enjoy your Pacific Halibut:

Baked Pacific Halibut with Easy Chermoula Sauce on a gray stone tabletop

Baked Pacific Halibut with Easy Chermoula Sauce

View Recipe
photo of Zingy Sheet Pan Dinner with Pacific Halibut with Green Beans

Zingy Sheet Pan Dinner with Pacific Halibut with Green Beans

View Recipe

Mediterranean Baked Halibut

View Recipe

Mastering Pan-Fried 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.

Simple Tips for Perfectly Pan-Fried Pacific Halibut

  • Pat the fillet or steak dry to remove excess moisture.
  • Sufficiently heat your pan and oil (sizzling hot!) before adding the fillet. 
  • An instant-read thermometer ensures perfect doneness.

How to Pan-Fry Halibut

Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, fish spatula, high-heat cooking oil, salt and pepper, skillet.

patting dry halibut on a sheet pan
1
Heat a skillet over medium-high heat. Meanwhile, pat halibut fillet or steak dry with a tea towel or paper towel, then season with salt and pepper.
halibut frying in a pan
2
Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place fish onto skillet.
halibut being pan-fried and using a spatula to turn
3
Sear undisturbed until fish releases easily with the help of the fish spatula, about 3 to 4 minutes. Flip carefully, then allow to cook until internal temperature of fish reaches 130F at its thickest part for medium doneness, about 3 or 4 minutes depending on thickness of fish.
plated pan-fried halibut on a tan plate on a marble countertop. fork and drinkware next to the plate
4
Enjoy! Once you've mastered the basic technique for searing halibut, try dressing it up with more recipes!

Keep Cooking!

Explore more ways to pan-fry and enjoy your Pacific Halibut:

photo of Seared Pacific Halibut Steak with Creamy Peppercorn Sauce with a fork and napkin

Seared Pacific Halibut Steak with Creamy Peppercorn Sauce

View Recipe
photo of plated Brown Buttered Halibut with Sage and Breadcrumbs on a brightly colored table runner

Brown Buttered Halibut with Sage and Breadcrumbs

View Recipe

Pan-Seared Pacific Halibut with Red Cabbage Slaw

View Recipe

*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.