Content

• To step
• Method 1 of 2: Baked or grilled halibut
• Method 2 of 2: Halibut ceviche
• Necessities
• Tips
• Warnings

Halibut is native to the Pacific Ocean and is known for its fresh, subtle flavor. The fish is low in fat and combines well with some herbs or a light sauce. Halibut can be fried, roasted or marinated, among other things. Read on to learn the best way to prepare this delicious fish!

To step

1. Buy fresh halibut steaks. The fish should look translucent, white and shiny and the texture should be firm. Avoid steaks that are stained or discolored.
2. Make sure the fish does not dry out. Halibut is naturally low in fat and can therefore dry out quickly during the cooking process. To prevent this, it is best to brush the fish with oil or melted butter before it goes into the pan or oven. You can also marinate halibut for a few hours before cooking.
3. Leave the fish alone as much as possible. Try to flip halibut as little as possible. This way you prevent it from falling apart. Use a large spatula to turn the fish over so that you can easily turn the fish.
4. Do not add too many spices. Halibut has a subtle and light flavor. It is therefore important not to add too many herbs as they tend to be predominant quickly. Instead, opt for a light sauce or marinade that brings out the flavor of the fish.

Method 1 of 2: Baked or grilled halibut

1. Gather your ingredients. You only need a few ingredients for a delicious baked or roasted halibut. These are:
   • Halibut steaks
   • Olive oil or melted butter
   • Chopped garlic
   • Salt and pepper
   • Lemon slices
2. If necessary, let the marinade soak in the halibut overnight.
3. Preheat the oven. If you want to prepare your halibut in the oven, turn on the grill as well. Make sure it is well preheated before the fish goes into the oven.
4. Place the halibut steaks on the skin in a glass or metal baking pan. If you use the grill, place it directly on it.
5. Coat the steaks with olive oil or melted butter. If you want, you can also add some chopped garlic.
6. Add salt and pepper.
7. Grill the halibut for about 10 minutes. Carefully poke the fish with a fork to check if it is cooked. Serve the dish with a slice of lemon.
   • Cooked halibut falls apart easily, while raw halibut is firmer.
   • Prevent the halibut from drying out by not over frying or frying it. To do this, adhere to the baking time of 10 minutes per 3 centimeters of thickness.
8. Ready!

Method 2 of 2: Halibut ceviche

1. Gather your ingredients. You only need a few ingredients to make a halibut ceviche. The good news is that you don't have to prepare it the traditional way. You will need the following things:
   • 500 grams of halibut in pieces of about 3x3 cm
   • 1 teaspoon of salt
   • 3 tablespoons of lime juice
   • 2 ripe avocados, peeled, pitted and diced
   • 1/2 cup diced tomatillos
   • 1/4 cup diced onion
   • 1 jalapeño, seeded and very finely chopped
   • 2 tablespoons of olive oil
2. Place the halibut pieces in a medium bowl.
3. Add salt. Make sure all pieces are coated with salt.
4. Pour the lime juice over the fish. Also now make sure that all pieces are provided with a layer of juice.
5. Marinate the fish. After about half an hour, the fish has absorbed the juice and salt and is no longer transparent. If it still does, give the halibut 15 minutes longer to marinate.
6. Add the avocados, tomatillo, onion, jalapeño and olive oil. Mix all ingredients well.
7. Serve the dish with tortilla chips.

Necessities

• The above ingredients
• Glass or metal frying pan
• Large spatula
• Grill or oven

Tips

• You can also bake halibut. Use a frying pan for this and fry the fish for about 6 to 7 minutes per side. If you want to make sure that the fish is cooked, check this by poking it with a fork.

Warnings

• Halibut contains a small amount of mercury. It is therefore wise not to eat the fish more than once a week. For children up to 6 years old this is twice a month and children over 6 can eat the fish three times a month.