How do you cook halibut so it's not tough?

Poaching is a cooking method that utilizes gentle, even heat to cook ingredients in a flavorful stock or liquid . When Pacific halibut is cooked gently, it's less likely to become tough. Perfectly poached Pacific halibut will be flaky and moist.

Do you rinse halibut before cooking?

Pan-Seared Marinated Halibut Fillets FAQs Halibut should not be rinsed before cooking . The cleaning process of filets should be done with a paper towel or some other way to wipe the fish down. Rinsing may contaminate the flavor and dilute its briny taste.

What is the best temperature to cook halibut?

The recommended cooking temperature for halibut by the USDA is 375°F (190°C) for approximately 10-15 minutes per inch of thickness . Internal temperature should reach 145°F (63°C) for safe consumption, ensuring the fish is cooked thoroughly while remaining tender and moist.

Why do you soak halibut in milk?

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it . The result is seafood that's sweet smelling and clean-flavored.

How do you keep halibut moist?

When searing halibut in cast iron, use plenty of oil or butter (or both, like in the recipe above) to prevent your fish from drying out. Trying halibut recipes that call for moist heat, like poaching or braising , are also a great way to go.

Should halibut be at room temperature before cooking?

Tip: If your halibut was in the fridge, let your fish comes to room temperature for about 15 minutes before cooking .

Why is my halibut meat mushy after cooking?

The fillets may ooze water and are mushy when cooked. While the cause of the condition is unknown, it is thought to be the result of nutritional deficiencies . Microscopically, there is muscle fiber atrophy and sometimes infiltration by inflammatory cells, fibrosis, and calcification of atrophied fibers.

Why is my halibut rubbery?

The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Why is my halibut tough?

The connective tissue in halibut can be unpleasantly tough at lower temperatures, but at 120°F (49°C) or so, it starts to soften up, allowing the meat to separate into distinct layers with a fork. It still has a sort of soft, sashimi-like texture, but it should be tender and moist.

What should I season fish with?

The Best Herbs & Spices For Seasoning Fish Basil. Lemon and basil are a match made in heaven! ... Parsley. Parsley is a perfect addition to pan-fried fish, with a slightly bitter aroma that can balance savoury dishes. ... Dill. ... Lemongrass. ... Rosemary. ... Thyme. ... Sage. ... Smoked Paprika. Nov 13, 2021

What size halibut tastes best?

Many fishing resorts on the north coast promote large halibut. Please do the halibut and yourself a favor by keeping the ones under 30 lbs . The larger halibut have tougher meat, but also have many eggs to lay. I know of one fellow who suggested cooking the larger halibut in a pressure cooker to tenderize the meat.

How do you make tough fish tender?

To poach fish, fillets are placed into warm liquid, usually oil or a broth, and slowly simmered until flaky and tender . Use a flavorful oil to highlight the fish—olive oil works best! Simmer over low to moderate heat for around 20 minutes. To check for doneness, use a small knife.

Heavenly Halibut, a broiled halibut fillet recipe. (2024)

Published: Oct 11, 2018 · Modified: Oct 11, 2021 by Lea Ann Brown · This post may contain affiliate links

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This is a recipe for Heavenly Halibut, broiled halibut fillets topped with mayonnaise, butter, green onion and Parmesan cheese. A rich combination that’s a beautiful topping for sweet mild flavored halibut. If you’re looking for easy fish dinner recipes, give this one a try. It’s delicious in a very heavenly way.

Heavenly Halibut, a broiled halibut fillet recipe. (1)

Inspiration for This Baked Halibut with Mayonnaise

Years and years…and years ago, Black Eyed Pearestaurant came on the scene as an attractive and affordable destination for office lunches with coworkers.

We seemed to choose the restaurant at least once a week. Homestyle menu options and classic comfort food were a natural draw for that culinary era of the 80’s.

Those cheesy casseroles, chicken fried steaks and homestyle meatloaf could also be an issue for the waist line. So I quickly because acquainted with a white fish entree on the menu.

And while not perfectly what one would call clean eating, it made a healthier lunch selection.

I tried for years to recreate the dish, somewhat unsuccessfully, that is until I found this version.

Although the recipe didn’t reference the restaurant, it comes very close to what I had there. Halibut topped with a lemony Parmesan mayonnaise topping, is truly a delicious and easy fish dinner recipe.

This recipe will work on other white fish fillets. Cod would be a good choice. Cod is a thinner fillet, so cooking time will need to be adjusted.

Read your seafood labels

Being landlocked the “seafood” section of my recipe data base is slim compared to the beef and chicken recipes. It consists mostly of shrimp recipes.

For this recipe I purchased a package of frozen halibut fillets which were labeled “wild caught.”

Once at home, and after closer inspection, the label also read that the filets were processed in China. And didn’t indicate where it was “wild caught.”

I wasn’t very happy to read that. I would have been happier reading about a fish that was wild caught in the Pacific waters off the US coast and cleaned, vacuum sealed and frozen at a nearby American processing center.

My point? Read the fine print on labels to insure you know where your food comes from for the ultimate fresh flavor and perfectly tender and flaky in texture.

And if you’re looking to purchase the absolute best pristine frozen halibut from Pacific waters, check out Sitka Seafood Market. A company that supports small family fisherman and delivers fresh Alaskan seafood directly to your doorstep. And you’ll find some great recipes for those frozen halibut fillets.

Recipe for Heavenly Halibut, Broiled Halibut Fillets with Mayonnaise

Heavenly Halibut, a broiled halibut fillet recipe. (2)

I hope you give this halibut fillet recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite white fish recipe, please let me know, I’d welcome the opportunity to give it a try.

More white fish recipes:

Cilantro Halibut with Cilantro Lime Bread Crumb Topping
Black Cod in Miso, With Coconut Ginger Rice
Cod with Mustard Cream Sauce

And if you’re looking for more seafood recipes, don’t miss my Seafood Category. You’ll find lots of healthy recipes, including one of the most popular on my site for Campechana. A Mexican shrimp co*cktail recipe that you must try.

If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Heavenly Halibut

Broiled Halibut fillet, Topped with mayo, butter, green onion & Parmesan. A rich combination perfect for sweet mild flavored halibut. It’s Heavenly!

4.98 from 121 votes

Ingredients

▢ 1/4 cup Parmesan cheese grated
▢ 2 tablespoons butter softened
▢ 1 1/2 tablespoon mayonnaise
▢ 1 tablespoon lemon juice
▢ 1 tablespoon chopped green onion
▢ 1/8 teaspoon salt
▢ 1-2 dash dash hot pepper sauce
▢ 1 pound skinless halibut fillets thawed, if purchasing frozen halibut

Instructions

Preheat the oven broiler. Grease a baking dish with butter or with non-stick spray.
In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
Arrange the halibut fillets in the prepared baking dish or sheet pan. Using a paper towel, pat the fillets dry.
Move the top rack to about 4 inches below the broiler heating unit. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Cook time will depend on the thickness of the fillet.
Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Notes

How to tell when the halibut is done. Pull the rack just far enough out of the oven to be able to test with a fork. Using the back of a fork, press down on fillet. If the fillet starts to flake, it’s cooked. Depending on your oven, the fish will take about 3-4 minutes per 1/2-inch thickness. It’s best just to watch it close and check on it every 4 minutes.

Substitute chopped chives for the green onion.

Nutrition

Tried this Recipe? Please leave a comment and star rating below. Or tag me on InstagramMention @CookingOnTheRanch or tag #cookingontheranch

Heavenly Halibut, Broiled Halibut Fillets … It’s What’s for Dinner

Lea Ann Brown

Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.