Cooking Halibut is Easy

Halibut is a firm white fish with a mild, clean flavour and large flakes. Its meaty texture makes it perfect for grilling, roasting, or pan-searing.

Storage
  • Keep frozen at -18°C (0°F) or lower until ready to use.
  • Avoid moisture exposure.
  • Store thawed product in the refrigerator (3°C) and consume within 4 days.
Thawing
  • Overnight: Place in the refrigerator 8-10 hours before cooking.
  • Quick: Seal in a plastic bag and submerge in cold water for 20-30 minutes.
Quick Prep Method
Ready in 9 minutes
  1. Pat halibut dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat.
  2. Place fillets in the pan and cook about 3–4 minutes per side until golden and just opaque in the centre. Avoid overcooking.
  3. Reduce heat, add butter and garlic, then spoon the melted butter over the fish. Finish with lemon juice and herbs before serving.
Quick Prep Method
Tips

Halibut is lean and can dry out if overcooked. Use medium-high heat to get a nice sear, then remove it just before fully opaque - the residual heat will finish it perfectly.

How to Cook Series

Step-by-step guides, techniques, and tips to help you cook seafood with confidence.

Recipes

Quick weeknight wins and crowd-pleasers built around wild-caught Canadian seafood.
Chef Fin's Halibut Tacos
High Protein
4.98

Chef Fin's Halibut Tacos

Fresh halibut tacos wrapped in grain-free cassava tortillas, topped with crunchy slaw and zesty lime sauce — bright, coastal, and naturally gluten-...

55 min
Challenging
3 ppl

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