Wild Pacific halibut is so versatile offering tremendous opportunities for all cooks.
Fillets and steaks can be baked, steamed, grilled, poached, pan-fried or broiled. Halibut chunks can be poached or cooked similar to a meat roast. Halibut cheeks can be prepared as you would prepare scallops.
Test for doneness
DO NOT OVERCOOK! When preparing wild Pacific halibut, the traditional rule of thumb is to cook the fish for 10 minutes per 2.5 centimetres (1 inch) of thickness; however, many people today prefer six to eight minutes. Wild Pacific halibut is cooked when it turns from translucent to white and “flaky”, feels slightly firm, and the flesh starts to slightly separate into flakes. If it feels hard, it is overcooked, and if it feels soft, it is not yet cooked through.
When cooking large chunks of halibut, you can check for doneness with a meat thermometer. Insert the probe into the centre of the fish and if it registers at 60° C (140° F), the fish is cooked.
Preparing Wild Pacific Halibut Cheeks
Wild Pacific halibut cheeks are becoming increasingly popular for their tender texture and sweet flavour.
To prepare, add butter and oil to a large sauté pan over high heat. Season the halibut cheeks with salt and pepper. Once the fat begins to smoke, gently add the cheeks, making sure they are not touching each other. Sear the cheeks for 1 1/2 minutes on each side. The cheeks should have a thin golden crust on each side while still being translucent in the center. Serve immediately.