Thaw
Overnight in the fridge
Take it out of the vacuum pack, set it on a plate, cover it and leave it in the fridge overnight.
Let's cook your
Shop Wild Halibut Portion
Halibut
Clean, mild and sweet, with big firm white flakes. Very lean, so it is at its best just cooked through and still juicy.
- Wild
- Pan-sear, then a few minutes in the oven if it's thick
- 6 to 8 min for a 6 oz portion
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$26.25
★ 5.0 · 44 reviews
How to cook it
Best way
Pan-sear, then a few minutes in the oven if it's thick
Time
6 to 8 min for a 6 oz portion
Done when
63°C/145°F
Flesh turns from translucent to bright white and just starts to flake. Thickest part.
Step one
How to thaw halibut
● Best
Overnight in the fridge
Take it out of the vacuum pack, set it on a plate, cover it and leave it in the fridge overnight.
● Faster
Cold water, sealed bag
Seal it in a leakproof bag and sink it in cold water, 20 to 30 minutes. Change the water if it warms. Cook it as soon as it is thawed.
✕ Skip
The counter and the microwave
Never on the counter. No microwave, no hot water.
Step two
How to cook halibut
Pan-sear
High heat, high smoke point oil, 3 to 4 min first side, 2 to 3 min second side.
Panko Crusted Wild Pacific Halibut with Fresh Basil Sauce →Bake
200°C/400°F, 10 to 12 min, with butter and lemon on top.
Air Fryer Miso Glazed Halibut →Steam
Over simmering water, 8 to 10 min.
Cantonese Steamed Wild Pacific Halibut with Ginger and Green Onions →Batter and fry
Oil at 175 to 190°C/350 to 375°F, 3 to 4 min until golden.
Crispy Beer Battered Halibut →Foil packet
205°C/400°F, 10 to 20 min by thickness. Butter or olive oil, green onion, lemon zest, dill, salt and pepper, sealed in foil. Lemon juice to finish.
Get it right
13 things that make the difference
-
Simple seared and butter-basted halibut
Pat halibut dry, season, sear in a medium-hot oiled pan, turn, add butter and baste. Finish with lemon and fresh herbs.
-
Foil-packet halibut for two
Two halibut portions with butter or olive oil, sliced green onion, lemon zest, dill, salt and pepper. Seal in foil and bake at 205°C/400°F; original range 10–20 minutes by thickness. Finish with lemon juice.
From Chef Robert Clark
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Grill or bake simply
Use grilling or baking with herbs and citrus for halibut and spot prawns.
-
Quick dry-brine: 10–15 minutes
Lightly salt fish 10–15 minutes before cooking; leave uncovered in refrigerator and pat dry before searing. Intended to improve seasoning, structure and surface browning.
From Steven Courtney
-
Quick wet brine
Mix 1 tablespoon salt into 4 cups cold water; submerge fish for 10–15 minutes, remove and pat dry.
-
Zest before; juice after
Add lemon zest before cooking for aromatic citrus oils; finish with fresh lemon juice after cooking.
From Steven Courtney
-
Rice flour for a crisp crust
Lightly dust fish with rice flour instead of wheat flour before pan-frying for a delicate, crisp coating.
From Steven Courtney
-
Finish with butter
Add a small knob of butter near the end of pan-searing to enrich the flavour and baste the fish.
From Chef Julian Bond
-
Three pantry flavour boosters
Worcestershire sauce for savoury depth; pomegranate molasses for tang; miso paste for sweet-salty umami.
From Chef Julian Bond
-
Don’t Be Afraid of the Heat!
Chef Julian Bond recommends a very hot pan to sear and caramelize fish, developing a beautifully browned exterior and deeper flavour. Avoid overcrowding: too much fish at once lowers the pan temperature, causing the fish to steam instead of sear. Cook in batches and adjust the heat to the fish and cookware.
-
Keep it simple; flip once
Pat fish dry, use controlled heat, cook most of the way on one side and flip once. Avoid excessive handling.
From Chef Vibber
-
Parchment to prevent sticking
Chef Bond suggests cooking fish over a piece of cooking parchment in a stainless-steel pan to reduce sticking.
-
Let residual heat finish the fish
Remove delicate fish from heat shortly before it would otherwise be fully cooked, allowing carryover heat to finish it without drying it out.
From Chef Robert Clark
Make tonight
Halibut recipes
Recipe
The Halibut Playbook: 5 Pro Tips for Cooking This Exquisite Fish
Recipe
Cantonese Steamed Wild Pacific Halibut with Ginger and Green Onions
Recipe
Panko Crusted Wild Pacific Halibut with Fresh Basil Sauce
Recipe
Crispy Beer Battered Halibut
Recipe
Wild Pacific Halibut Cakes
Recipe
BBQ Wild Pacific Halibut Tacos with a Duo of Fresh Salsas
Where it came from
From the water to your kitchen
- Wild or raised
- Wild
Did you know?
Pacific halibut is one of the leanest sources of high-quality protein there is, packed with omega-3s and selenium and almost no fat.
Questions
Halibut, answered
What temperature is halibut done?
63°C/145°F in the thickest part. It should be white all the way through and just flaking.
Why did my halibut turn out dry?
A minute or two too long. It's very lean, so pull it as soon as it turns opaque.
Can I cook it from frozen?
You can bake it from frozen, but it cooks unevenly. A fridge thaw overnight gives the best result.
In this guide
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