Heavenly Halibut, a broiled halibut fillet recipe. (2024)

FAQs

How do you cook halibut so it's not tough? ›

Poaching is a cooking method that utilizes gentle, even heat to cook ingredients in a flavorful stock or liquid. When Pacific halibut is cooked gently, it's less likely to become tough. Perfectly poached Pacific halibut will be flaky and moist.

The recommended cooking temperature for halibut by the USDA is 375°F (190°C) for approximately 10-15 minutes per inch of thickness. Internal temperature should reach 145°F (63°C) for safe consumption, ensuring the fish is cooked thoroughly while remaining tender and moist.

Some recipes for sous vide halibut recommend soaking the fish in a saltwater brine before cooking, in order to season it more deeply and to give it a denser, firmer texture.

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. Enjoy!

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor.

Halibut is notoriously difficult to grill due to its low fat content. The brining process helps solve that problem, but there are a few more tricks as well. First, don't overcook it. Halibut is best when cooked to a low internal temperature.

Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more.

Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.

Cooking Fish

Try soaking fish in vinegar and water before cooking it. It will be sweeter, more tender and hold its shape better. When boiling or poaching fish, a tablespoon of vinegar added to the water will keep it from crumbling so easily.

Contrary to popular belief, it is not fat, rather a simple protein that is most evident on salmon and some white fish like halibut. It's called albumin and regardless of how your fish is prepared – broiled, baked or barbecued, this harmless, curd-like substance can appear at any time.

What happens if you don't rinse fish before cooking? ›

Remove the scales from fish if a recipe calls for it, but leave your fish unrinsed to prevent your kitchen from becoming a breeding ground for germs.

Mushy Pacific halibut Syndrome

Analyses of flesh samples by the State of Alaska's Fish Pathology Lab noted that fish with this condition have large areas of body tissue which are flaccid or jelly-like that is attributed to a non-infectious degenerative myopathy. The fillets may ooze water and are mushy when cooked.

Know the Right Internal Temperature for Halibut

Identify your ideal internal temperature, then do your best to get as close to it as possible. For a firm-but-flaky fish, shoot for a perfect medium (130 to 135°F). The center will be opaque, but not glossy or pink.

While we can't think of a really wrong way to cook halibut, high-heat methods like grilling and cooking in a pan or oven play to the fish's mild flavor and firm texture. Halibut can be expensive, so make the most of it by grilling, pan-searing and roasting.

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

Dunlap suggests cutting thick, 2-inch cod fillets crosswise into 1-inch-thick pieces and cook on the cut sides. If the fillet is an inch thick, just cut the fish into 2-inch squares. “It's better to undercook cod than to overcook it, so test the fish after cooking 2 minutes on each side.

Basting. Another technique is to baste the halibut while it cooks. This involves spooning a flavorful liquid, such as melted butter or a marinade, over the fish while it cooks. The liquid will help to keep the halibut moist, and it will also add flavor and a nice glaze to the finished dish.