What Is Halibut and How Can I Use It?
Halibut rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 45 recipes to cook with it.
Key Points
- Large, firm, lean white flatfish with a mild flavor and dense, steak-like flakes.
- Sear, roast, or grill the sturdy steaks; it also poaches and stews without falling apart.
- Very lean, so it dries out fast; cook just to opaque, around 130-135°F.
- Add butter, oil, or a brine and pair with lemon, dill, capers, and white wine.
- Swap cod for poaching or swordfish for grilling; use fresh within 1-2 days.
What is halibut?
Halibut is a large flatfish with firm, lean, snow-white flesh and a clean, mild flavor. It is the most sought-after of the flatfish, meaty enough to cut into thick steaks and fillets that hold together where flakier fish fall apart.
The texture is the draw. Cooked right, halibut is dense and almost steak-like, breaking into big moist flakes. The flavor is so gentle it takes to nearly any sauce or seasoning.
Most halibut comes from cold northern waters, the Pacific and the Atlantic. It is sold as crosscut steaks on the bone or as boneless fillets, often previously frozen, since the season is short.
Cooking Halibut
Halibut takes high, dry heat well. Sear fillets in a hot pan for a golden crust, roast them in a 400°F (205°C) oven, or grill the firm steaks, which hold up on the grates better than almost any other white fish. Baked Halibut Steaks keeps it simple in the oven.
It poaches and stews beautifully too. The firm flesh stays in clean chunks in a brothy dish like Bergens Fiskesuppe (Bergen Fish Soup) or in Halibut, Clam, Shrimp & Scallop Cioppino, where flakier fish would dissolve.
For a gentle route, poach it. Poached Fish with Tomatoes & Purple Basil cooks the fillet slowly in a sauce that keeps it moist from the outside in.
Whatever the method, cook to an internal 130 to 135°F (54 to 57°C), or just until the flesh turns opaque and flakes with light pressure. Pull it a touch early and let carryover finish the job.
Pairings and the Big Mistake
The mild flesh is a blank slate. Lemon, butter, garlic, dill, capers, white wine, and a light tomato sauce all flatter it without burying its delicate flavor.
Here is the one trap. Halibut is very lean, so it dries out fast, and the window between done and overdone is only a minute or two. Past it the fish goes dry and chalky.
So give the lean fish two defenses. Cook to temperature rather than by the clock, and add the fat it lacks with a pat of butter or a slick of oil, or give it a quick brine before cooking.
Skin-on fillets fare even better, since the skin shields one side from the heat. Leave it on for searing.
Substitutes
Cod is the easiest swap. Milder and a touch softer, it stays close in color and clean flavor, though it will not grill as confidently, so handle it gently.
For grilling and any dish that needs a firm, meaty steak, swordfish is the better match. It is just as sturdy and just as forgiving on the grates, though richer and more pronounced in flavor.
Other firm white fish stand in too. Sea bass, mahi-mahi, or large flounder fillets all work, each a little different in texture, so match firmness to the cooking method.
Buying and Storage
Fresh halibut should have firm, translucent white flesh that springs back and smells clean of the sea, with no browning at the edges. Steaks should look moist, never dried out. Much halibut is sold frozen, which is fine when it was frozen fresh at sea.
Keep fresh halibut on ice and cook it within 1 to 2 days. Like all lean fish, it does not keep long.
Freeze halibut for up to 3 months, wrapped tight against freezer burn, which lean fish shows quickly. Thaw it overnight in the fridge, never on the counter, then pat it dry before cooking.
Cooked halibut keeps 2 to 3 days refrigerated, though it firms up and dries as it sits. Reheat it gently and briefly, or better, flake the leftovers cold into a salad or fish cake.
Nutrition
Nutrition Facts
Serving Size 1/2 fillet (204g)Quick facts
Where to find halibut: Halibut is usually found in the fish section or aisle of the grocery store or supermarket.
Food group: Halibut is a member of the Finfish and Shellfish Products US Department of Agriculture nutritional food group.
- In Chinese
- 大比目鱼
- British (UK) term
- Halibut
- en français
- flétan
- en español
- hipogloso
How much does halibut weigh?
| Amount | Weight |
|---|---|
| ½ fillet | 204 grams |
| 3 ounce | 85 grams |
Related
Finfish and Shellfish Products
Recipes using halibut
There are 45 recipes that contain this ingredient.
Poached Fish with Tomatoes & Basil
Fish is poached in tomato and basil sauce reduction, light yet tasty.
Poached Fish with Tomatoes & Purple Basil
Summer is about fishing, so why not enjoy a meal full of new flavors! Can be served with potatoes or rice.
Halibut Broccoli Pie
Crustless halibut and broccoli pie with cheddar cheese, eggs, and Bisquick batter seasoned with lemon pepper and thyme. A savory impossible pie that forms its own crust.
Fish Couscous With Onion
Moroccan fish couscous: halibut poached in a golden onion t'faya sweetened with raisins and deeply spiced with saffron, ginger, turmeric, and cinnamon. Served over whole wheat couscous with toasted almonds.
Steamed Fish & Vegetables in Stove-Top Papillotte
Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.
Sweet & Sour Halibut
Grilled sweet and sour halibut with a brown sugar-ginger glaze, charred bell peppers, and scallions. A light, flavorful fish dinner ready in 30 minutes.
Steamed Fish & Vegetables
Steamed halibut fish packets with sugar snap peas served over fresh diced tomatoes and basil. A light, naturally gluten-free dinner that cooks in just 5 minutes.
Halibut with Cilantro Pesto
Baked halibut steaks with lemon butter, served with a fresh cilantro pesto. Simple oven method with just 3 ingredients plus the pesto on the side.
Fisherman's Soup
Saffron-infused fisherman's soup with steamed halibut, red potatoes, tomatoes, and fennel seeds. The fish steams separately over the broth for flaky, perfectly cooked results.
Fresh Halibut Baked with Smoked Salmon
Butter-seared halibut steaks baked with strips of smoked salmon, lemon-sherry pan sauce, and walnuts. An elegant seafood dinner ready in 20 minutes with just a handful of ingredients.
Paella a la Basquaise
Paella a la Basquaise, a Basque-style saffron rice loaded with halibut, shrimp, mussels, clams, and chorizo, layered with prosciutto and baked in an earthenware casserole. A showstopping seafood paella.
Halibut Stir-Fry
Halibut stir-fry with asparagus, mushrooms, and tomato in sesame oil, soy sauce, and fresh ginger. A lean, high-protein seafood dinner ready in 30 minutes.
Halibut Baked with Herbs
Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.
Easy Fish Casserole
Easy fish casserole with breaded halibut layered over a creamy noodle and mixed vegetable base with cream of mushroom soup, sour cream, and Worcestershire sauce.
Halibut Delight
Beer-battered halibut coated in potato flakes and deep fried golden. Curry powder and marjoram in the batter add unexpected warmth to this crispy fish fry.
Chunky Peanut Soup
Chunky peanut soup with a creamy peanut butter base, loaded with potatoes, zucchini, mushrooms, sweet halibut, and peas, then brightened with lemon and cayenne. A hearty West African-inspired bowl.
Halibut Orange
Halibut baked in the microwave with orange juice, orange zest, lemon juice, butter, and a hint of nutmeg. A citrus-glazed fish dinner for two that cooks in about 10 minutes.
Sesame Crusted Halibut
Sesame crusted halibut pan-seared in butter with a golden sesame seed coating. Egg white acts as the glue for a nutty, crunchy crust on tender, flaky fish.
Hearty Halibut
Baked halibut with tomatoes, mushrooms, onions, green pepper, and white wine. A low-calorie, veggie-loaded fish dinner that bakes in one dish with bright, savory flavor.
Halibut Steaks Marengo
Halibut steaks Marengo with a rich tomato-mushroom sauce, Greek olives, and a parsley-garlic-lemon gremolata. A classic French-inspired fish dish thickened with beurre manie.
Sashimi (Sliced Raw Fish)
Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.
Halibut & Cucumber Sauce
Grilled halibut steaks basted with seasoned butter and served with a chilled cucumber-sour cream sauce. Light, fresh, and ready in 30 minutes.
Halibut in Creamy Wine Sauce
Slow cooker halibut steaks in a creamy white wine sauce made with butter, flour, and milk. A hands-off way to cook tender, flaky fish with a rich, silky finish.
Baked Halibut on a Bed of Peppers
Baked halibut steaks on a bed of slow-cooked peppers, onion, balsamic vinegar, and herbes de Provence. A Provencal-inspired one-dish fish dinner with bold, layered flavors.
Baked Halibut Limone
Baked halibut limone with garlic, parsley, seasoned breadcrumbs, and lemon slices, finished under the broiler for a golden crust. An Italian-style baked fish dinner ready in 30 minutes.
Worcester Broiled Halibut Steaks
Broiled halibut steaks basted with a Worcestershire, orange juice, and orange zest glaze dotted with butter. A 6-ingredient, 20-minute fish dinner with savory-citrus flavor.
Halibut Steaks Sorrento
Halibut steaks baked in foil packets with tomatoes, black olives, capers, and garlic. An Italian-style fish dinner with zero cleanup and bright Mediterranean flavors.
Baked Gefilte Fish
Homemade baked gefilte fish made with ground halibut, shaped into tender balls and baked in tomato sauce with onions and green pepper. An easier, oven-baked twist on the Jewish classic.
Fish in Fiery Lemon-Coriander Sauce
Fish in fiery lemon-coriander sauce: halibut marinated overnight with green chiles, garlic, fresh cilantro, and ground coriander, then grilled and basted with ghee.
California Bouillabaisse
California-style bouillabaisse with lobster, snapper, halibut, shrimp, crab, clams, oysters, and mussels in saffron-fennel broth with white wine and tomato. Pacific coast classic.
Seafood Souffle Casserole
Make-ahead seafood souffle casserole layered with flaked halibut, water chestnuts, mushrooms, and cubed bread in a creamy egg custard topped with cheddar. Assemble the night before and bake.
Battered Balsamic Fish
This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes.
Curry Halibut Stroganoff
Flaked halibut in a creamy curry stroganoff sauce with yogurt and cream of chicken soup. A retro-inspired fish dinner served over rice or noodles.
Chinese Halibut
Chinese halibut grills thick steaks marinated in fresh ginger, scallion, light and dark soy, rice wine and toasted sesame oil. Charcoal-grilled in under 15 minutes for clean, smoky-savory weeknight fish.
Seafood Ravioli with Orange-Saffron Sauce
Handmade ravioli stuffed with shrimp, halibut, and clams on a slow-simmered Spanish tomato sauce infused with saffron, orange zest, and shrimp shell stock. A true showstopper.
Sitka Sound Bouillabaisse
Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.
Grilled Fish A La Marocaine
Surprise your date with this succulent dish that's extremely easy to prepare and enjoy!
Bouillabaisse(Fish Stew)
A rich bouillabaisse loaded with lobster tails, cod, halibut, and sea scallops in a saffron-tomato broth with orange peel and fennel. Served over garlic toast for a stunning French-inspired seafood feast.
Grilled Fish with Pineapple-Cilantro Sauce
Grilled salmon steaks with spicy pineapple sauce is as delightful to look at as it is to eat. What's more, the sauce goes equally well over lots of other fish and meat dishes.
Halibut Creole(Cod May Be Used Instead)
Halibut Creole bakes firm white fish under a topping of tomatoes, green pepper, and onion, then drizzles a Tabasco-spiked lemon butter over the top for a 25-minute Louisiana-style supper. Works equally well with cod or other firm white fish.
Sinigang Na Isda (Fish in Sour Soup)
Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.
Baked Halibut Steaks
Halibut steaks topped with sautéed zucchini, fresh tomatoes, garlic, and crumbled feta cheese. A healthy Mediterranean-style fish dinner on the table in just 30 minutes.
Halibut, Clam, Shrimp & Scallop Cioppino
San Francisco-style cioppino with halibut, shrimp, scallops and clams simmered in a slow-cooked tomato and white wine broth. The Italian-American fisherman's stew, served with crusty sourdough.
Bergens Fiskesuppe (Bergen Fish Soup)
A traditional Norwegian fish soup from Bergen with homemade fish stock, halibut (or cod), carrots, parsnips, leeks, and an egg yolk-enriched broth. Topped with parsley and sour cream.
