Pecan Encrusted Halibut Recipe (2024)

FAQs

How long does halibut need to be cooked for? ›

Bake: Bake halibut on baking sheets in the oven at 400 to 450°F until halibut is just opaque and flesh flakes when cut with a fork, about 10 to 15 minutes. Baking halibut with plenty of olive oil, butter, or even in a sauce, will prevent it from drying out.

Poaching is a cooking method that utilizes gentle, even heat to cook ingredients in a flavorful stock or liquid. When Pacific halibut is cooked gently, it's less likely to become tough. Perfectly poached Pacific halibut will be flaky and moist.

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.

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. Garnish with tarragon and serve immediately with the tomato relish on the side.

For halibut, an internal temperature between 120-140 degrees is suitable for a medium to well-done outcome, and cod is best served at 140 degrees. Grab your food-grade thermometer and insert at the thickest part of the fish to get the most accurate reading.

Aim for an internal temperature anywhere between 130 degrees F and 135 degrees F. Any lower than this, and halibut won't flake easily with a fork. Cooked past 135 degrees F, Pacific halibut can become quite tough and difficult to flake.

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.

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.

Halibut is so easy to overcook that we recommend monitoring the fillet with a Thermapen while it cooks.

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.

Why is my halibut meat mushy after cooking? ›

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.

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.

Chop 1/2 cup of parsley and add to leeks. Meanwhile, place the halibut in a pan with enough skim milk to just cover. Season with salt and freshly ground pepper. Bring to a boil, cover pan, and gently simmer for 4 minutes.

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

Halibut fillets are cut on the dark side of the fish, along the lateral line, sliced from the head to the bone, from neck to tail. Halibut steaks are cut from the body of the fish, perpendicular to the backbone.

Know the Right Internal Temperature for Halibut

For a firm-but-flaky fish, shoot for a perfect medium (130 to 135°F). The center will be opaque, but not glossy or pink. If a rare, or medium-rare is more to your liking, look for temperatures around 120°F for rare and 125°F medium rare.

To minimize the risk of foodborne illnesses and mercury exposure, it is recommended to cook Pacific Halibut thoroughly before consuming it. Cooked fish should reach an internal temperature of 145°F (63°C) to kill any harmful bacteria and parasites.

A 1-inch halibut steak will grill up in about 10 minutes over medium-high heat while thinner cuts and fillets can cook in as little time as 6 minutes. Turn just once during cooking to avoid having the halibut fall apart, and keep the heat at medium-high (watch for burning).

Fresh Halibut will keep in your fridge for 2-3 days. To prolong the shelf-ife of your Halibut, freeze it—it will keep in your freezer for six months.