Three ways with halibut
Halibut is a wonderfully firm-fleshed and full-flavoured fish that’s most versatile. Grill it, bake it, poach it and cook it in a fish stew but one thing you won’t be doing is cooking it whole.
It’s the biggest of the flatfish and can grow up to a whopping four metres! But it makes a good fish steak for the barbecue when the lovely weather returns or buy a nice fat fillet.
Whichever you choose, the trick with halibut is to make sure it doesn’t dry out. It has a tendency to do so because it is so low in fat.
If you’re not familiar with the fish or even if you’re a fan but would like some new ideas, here are three recipes to inspire you.
Grilled halibut with honey and lemon
This quick and easy recipe from the Stay at Home Chef sees the halibut marinaded and grilled with honey and lemon. Lush!
Tandoori halibut with raita
Spice things up with this Indian take on halibut from Gordon Ramsay
Steamed halibut Cantonese style
We love this healthy sounding recipe from CiCi Li which teams a steamed halibut with soy sauce, ginger and spring onions (scallions), especially the bit where you sizzle up the garnish by pouring over a little hot oil.