Products ›› Fish Information ›› Halibut
 The largest flat fish in the world — can reach 9 feet in length and weigh 600 pounds. The halibut is also one of the best tasting white-fleshed fish available. There are 3 types of halibut in the market. The most abundant is the pacific halibut caught off the coasts of Alaska & British Columbia. Atlantic halibut are landed annually off Eastern Canada. Halibuts are found in water depths from 60 to 3,600 feet. The meat is firm – flaky – snow – white with a very mild flavor. It can be served grilled, baked, deep-fried, or poached. Halibut retains its moistness and firm texture.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. Remove plastic wrap. |
| Broil |
Arrange steaks in a single layer on a well greased broiler rack. Keep fish 4 inches from heat. Brush steaks with oil, add spices to taste. Squeeze lime juice over steaks. Broil for 10 minutes or until fish flakes with fork. |
| Grill |
Marinate steaks in favorite BBQ sauce for 1 hour. Place fish on grill. Cook on medium heat 5 to 6 minutes. Turn over and cook an additional 4–5 minutes. |
| Bake |
4–6 oz halibut steaks, 1/2 cup chopped celery, 1/2 cup dry white wine, 2 tbs lemon juice, 1 clove minced garlic, 2 tbs chopped parsley, 1/2 cup green onion tops, 2 tbs olive oil, 6 oz parmesan cheese. Preheat oven to 425°F. Place stead into baking pan. Sprinkle lemon juice over top of fish. Bake 15 minutes. Saute onions, celery, and garlic cloves in olive oil over medium heat 3–5 min. Simmer until thickened. Remove from pan drain excess juices. Spoon hot sauce over fish and sprinkle cheese on top. Bake 5–8 minutes or until fish becomes opaque.
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