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Halibut

Halibut is a large, flat fish prized for its mild, sweet flesh and firm texture. Whether you've caught one yourself or picked it up from a market, halibut rewards straightforward cooking—it holds together well on the grill, in the pan, or in the oven, and its delicate flavor doesn't demand heavy sauces. Understanding how to select, store, and prepare halibut well makes the difference between a good meal and a memorable one.

These articles cover the practical work of cooking halibut: how to fillet and portion the fish, which cooking methods suit different cuts and occasions, how long to cook it so the flesh stays moist, and recipes that let the fish's natural qualities shine. You'll find guidance on everything from seasoning choices to timing, plus ways to use the whole fish if you've caught a large one.

100 articles