A Great Fish Selection
If you’re looking for a white fish that won’t fall apart in the skillet, and one that also tastes great, try halibut. The meat is low-fat, has a nice clean taste, and requires little seasoning. It’s oftentimes hard to find, and it’s always pricey when it’s compared to other fish. Halibut is my favorite. We think of it as a rare treat, but it’s oh, so worth it.
When purchasing the filets, I ask for larger pieces cut from the center of the fish. And I always ask for the pieces to be the same size. They will cook more uniformly if this is done. Usually the skin is still intact (and some cook it this way), but I like to remove it with a fillet knife. Several sources recommend not removing the skin and cooking it sous vide. Knife skills are not needed if cooking with this method. Once cooked the skin can be lifted off before searing.
Relatively Easy Meal To Prepare
The method I use to cook the fish is a simple one, It also doesn’t require a lot of time in the kitchen. I like to pan sear the individual filets in a butter and oil mixture. As it cooks it will separate into large, meaty flakes, so it has to be turned gingerly. When finished I transfer them to a warm oven, and then I prepare a lemon/butter/chardonnay pan sauce. The halibut can also be roasted whole, but it seems I have more cooking control over the smaller portions. However, it is an impressive dish when a whole roasted halibut is presented to your guests at the table.
For the recipe, click on Seared Halibut and scroll down past the narrative.
I usually serve it with buttered noodles and a side of peas, and I pair it with a creamy Chardonnay. Dorothy and I love this meal. It’s just the best.
DID YOU SAY REALLY FRESH HALIBUT?