Pecan Encrusted Halibut Recipe (2024)

FAQs

Should you soak halibut before cooking? ›

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.

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.

Brush both sides of the halibut with the oil and let marinate for 15 minutes. Heat the grill to high. Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter.

When searing halibut in cast iron, use plenty of oil or butter (or both, like in the recipe above) to prevent your fish from drying out. Trying halibut recipes that call for moist heat, like poaching or braising, are also a great way to go.

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.

Halibut is a higher-priced fish compared to cod. Its larger size, limited availability, and popularity contribute to its higher cost. The price of halibut can also fluctuate depending on the season and market conditions. In some regions, fresh wild-caught halibut can be more expensive than farmed or frozen varieties.

Tip: If your halibut was in the fridge, let your fish comes to room temperature for about 15 minutes before cooking. Place the halibut fillets in a large cast-iron skillet and turn the heat to medium heat. Sear the halibut for 3-4 minutes.

The recommended cooking temperature for halibut by the USDA is 375°F (190°C) for approximately 10-15 minutes per inch of thickness. Internal temperature should reach 145°F (63°C) for safe consumption, ensuring the fish is cooked thoroughly while remaining tender and moist.

Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more.

Why is my halibut rubbery? ›

The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Mushy Pacific halibut Syndrome

Analyses of flesh samples by the State of Alaska's Fish Pathology Lab noted that fish with this condition have large areas of body tissue which are flaccid or jelly-like that is attributed to a non-infectious degenerative myopathy. The fillets may ooze water and are mushy when cooked.

Pan-Seared Marinated Halibut Fillets FAQs

Halibut should not be rinsed before cooking. The cleaning process of filets should be done with a paper towel or some other way to wipe the fish down. Rinsing may contaminate the flavor and dilute its briny taste.

Before cooking it, some cooks prefer to season halibut with their favorite herbs and spices, like salt, pepper, paprika, garlic, or parsley, regardless of the cooking method. Others like using a marinade to add some flavor to halibut, which is generally mild in taste to start with.

Soaking fish in brine or water before cooking to remove any muddy taste is not necessary. We prefer never to wash or soak whole or filleted fish in water or any other solution (except a marinade) before cooking as it affects the texture, and ultimately, the flavour of the fish.

Halibut is notoriously difficult to grill due to its low fat content. The brining process helps solve that problem, but there are a few more tricks as well. First, don't overcook it. Halibut is best when cooked to a low internal temperature.

When the pan is very hot, add the fish and cook until the bottom is browned and the fish naturally releases when you go to flip it with a spatula, 4 to 5 minutes. Gently flip the fish and cook the other side until opaque throughout (an instant-read thermometer should read 135 to 140 degrees F), about 4 minutes.

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.