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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Golden, crispy batter encases tender, flaky halibut fillets. This pub classic is surprisingly easy to make at home and perfect for a satisfying fish and chips night.
Tender, flaky halibut fillets with a savory, crunchy crust of toasted hazelnuts and panko breadcrumbs. A classic Pacific Northwest dish that’s elegant enough for a dinner party but quick enough for a weeknight.
Flaky, pan-seared halibut fillets bathed in a rich, tangy lemon butter sauce with a hint of garlic and fresh parsley. An elegant and simple seafood dinner that comes together in under 25 minutes.
Fresh halibut should have a clean, mild scent of the ocean, not a 'fishy' smell. The flesh should be translucent white and firm to the touch, not mushy.
Cod, haddock, turbot, or sea bass are excellent substitutes as they share a similar flaky texture and mild flavor profile.
While edible, halibut skin is very tough and leathery compared to salmon skin, so it is usually removed before or after cooking.
Halibut contains moderate levels of mercury. It is generally recommended to limit consumption to a few servings per month, especially for sensitive groups.
When properly vacuum-sealed, halibut can maintain quality for up to 3 months. Beyond that, it may suffer from freezer burn and texture changes.
Thaw frozen fillets slowly in the refrigerator overnight. For faster thawing, place the sealed package in a bowl of cold water for 30-60 minutes.
Halibut is highly prized for its firm texture and mild flavor, and because it is wild-caught with strict seasonal quotas, the supply is more limited.
Fillets are usually deboned, but you should always check for small 'pin bones' by running your finger along the center of the fillet before cooking.
halibut fillets is a versatile ingredient found in cuisines around the world. With 110 calories per 100g and 22.5 grams of protein, it's a nutritious addition to many dishes.
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