Halibut Recipe (With Lemon Butter Sauce) - Wholesome Yum (2024)

FAQs

How to cook halibut without drying it out? ›

Baking halibut with plenty of olive oil, butter, or even in a sauce, will prevent it from drying out. 2. Poach: Try poaching delicate halibut in tomato sauce or a broth flavored with lemon and white wine, or butter, garlic, and parsley. Simmer for about 5 to 10 minutes, depending on the thickness of the fish.

60 g / 4 tbsp unsalted butter , cut into pieces. 1 tbsp fresh lemon juice. Salt and finely ground pepper.

Some recipes for sous vide halibut recommend soaking the fish in a saltwater brine before cooking, in order to season it more deeply and to give it a denser, firmer texture.

The proteins you get from eating halibut are complete proteins. That means they provide every essential amino acid that your body can't make on its own. It promotes heart health. Halibut meat contains nutrients that keep the heart healthy, such as selenium, magnesium, niacin, and omega-three fatty acids.

While we can't think of a really wrong way to cook halibut, high-heat methods like grilling and cooking in a pan or oven play to the fish's mild flavor and firm texture. Halibut can be expensive, so make the most of it by grilling, pan-searing and roasting.

Dilute the Lemon Juice

Start by adding small amounts of water or a neutral liquid, such as broth or white wine, to the dish. Gradually stir and taste as you go, until you reach the desired level of acidity. This method will help to mellow out the sharpness of the lemon juice without compromising the overall flavor.

Many butter sauces use cornstarch and flour to thicken up, however, with this butter sauce, it's just important to use a heavy cream vs. milk. If you opt for something lighter, you'll need to add flour or cornstarch to get a thicker sauce.

The single most important thing to remember is that you must simmer your lemon and butter mixture over low heat, as higher temperatures encourage separation. A low simmer is all you need to gently cook the juice and butter together without the butter curdling.

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.

Remove the scales from fish if a recipe calls for it, but leave your fish unrinsed to prevent your kitchen from becoming a breeding ground for germs.

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.

In terms of protein, halibut is higher in protein by approximately three grams. Halibut is a great source of potassium, magnesium, and vitamin B12, while salmon is a good source of vitamin D and B12. Again, halibut contains fractionally less omega-3s than salmon but more potassium and magnesium.

It sits on a pedestal for fish eaters and is sustainably harvested from pristine, glacial-fed waters. However, compared to other types of white fish like haddock, wall eye, blue gill, farmed tilapia, cod, or others, Alaskan halibut can be relatively expensive due to its high quality and small-boat fisherman sourcing.

High Mercury Levels

(7) Pacific halibut also contain a moderate amount of mercury. Consuming too much mercury can lead to mercury poisoning symptoms, such as: Metallic taste in the mouth. Vomiting.

When a meaty Pacific halibut fillet is cooked just right, it is succulent and flaky. But step away from the kitchen too long, and you might end up with overcooked fish. Because Pacific halibut is such a lean species of fish, it can take on a particularly tough texture when cooked too long.

It may sound bizarre, but, according to Epicurious, an effective way to combat fishiness is by soaking the protein in milk prior to cooking. To try this trick in your home kitchen, follow Cook's Illustrated's advice: before cooking, let your fish spend about 20 minutes sitting in milk to absorb any unwanted odors.

Kyle's Tips to Avoid Overcooking Halibut

Cook until it reaches 145°F (63°C). Make thinner cuts: Adjust cooking time based on the thickness of the halibut. Leaner cuts need less time to cook to prevent overcooking.