|Season:||Generally Available Fresh March-October|
Thawed the Rest of the Year
Highly prized, Halibut’s meat is tender and flaky, yet firm enough to be easily grilled. It is also quite lean, making it a good choice for those looking to introduce healthier proteins to their diet.
These fillets are cut from Pacific halibut, which is both softer in texture and considered a far more sustainable choice than the Atlantic halibut popular in Europe.
|Storage:||Store halibut fillets in your refrigerator.|
|Shelf Life:||3-5 days|
RECIPES & TIPS
Halibut can be prepared in many different ways. It can be broiled, smoked, baked, fried, poached, pan-roasted, steamed and grilled. Besides being served as a portion of fish with vegetable and starch sides, it can also be used as an ingredient in fish tacos, soups, fish & chips and other dishes.
Halibut pairs well with a wide variety of flavors, but some particularly good choices are:
Herby: cilantro, basil, mint, chives or thyme
Creamy: aioli, cream, butter
Sour: vinegar, dry wines, citrus juices (lemon, lime, or yuzu juice)
Earthy: mushrooms, coriander, curry powder, saffron, and turmeric
Spicy: Chile peppers or cayenne