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.

Recipes

Quick weeknight wins and crowd-pleasers built around wild-caught Canadian seafood.
Mediterranean Fish Fillets
Low Carb

Mediterranean Fish Fillets

I use any type of fillet with this recipe but love it with halibut, pickerel or haddock. The spices used leaves you feeling warm and satisfied. I m...

30 min
Easy
10 ppl

Partagez votre recette

Vous souhaitez que nous publiions votre recette ? Soumettez-la ci-dessous et nous la mettrons en avant sur notre site – et ne vous inquiétez pas, vous serez crédité comme l'auteur de la recette.

Soumettre une recette

Rejoignez notre communauté

Vous souhaitez partager des recettes, obtenir un accès anticipé aux nouveaux produits et influencer la façon dont nous façonnons l'avenir de Larry's Catch ? Rejoignez notre groupe Facebook exclusif, la Larry's Catch Crew.

Rejoindre le groupe Facebook