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: Puncture packaging and place in the refrigerator on a plate 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.

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.