Healthy and Hearty Halibut Recipes
Halibut season is just starting, so the editors here at TDM decided it was time to create some unique and original recipes to celebrate this flavorful white fish. To do so, we collaborated with Pure Food Seafood, who sent us samples of their halibut. Armed with steaks, fillets, and cheeks, our team set off to make tasty, spring-inspired recipes that can easily be replicated at home.
But first, we spoke with Sol Amon, owner of Pure Food Fish Market in Seattle, to answer some questions about their halibut, seafood mission, and more. Check out what they have to say below and try your hand at the recipes. (Let us know how they turn out!)
How would you summarize Pure Food’s mission in terms of seafood?
Pure Food Fish Market is a sustainable and seasonal fresh seafood market. We are "The Authority in Seafood." We specialize in providing what our customers want and expect in freshness, quality, variety, and customer service.
Where is the halibut that you sent us sourced from?
Our halibut comes from the waters off the Pacific Coast; it is all wild-caught, and mostly from Alaska. The best tasting halibut in the world comes from Alaskan waters.
How long is halibut season?
Mid-March to mid-November.
You can ship seafood around the country. For the halibut, how do you best recommend storing it?
Fresh halibut will keep in your fridge for two to three days. To prolong the shelf life of your halibut, freeze it — it will keep in your freezer for six months. If you choose to freeze your fish for longer than two months, overwrap the original packaging with airtight aluminum foil, plastic wrap, or freezer paper, or place the package inside a heavy-duty freezer bag to prevent freezer burn.
What are the best ways you’d recommend handling flaky fish such as halibut in the pan?
I prefer to bake the halibut and broil it a bit just before it's fully cooked to get a nice, golden finish to it.
For steaks, do you recommend cooking them on the bone or not?
Cooking the halibut on the bone is truly delicious because a lot of the fat of the fish is on the bone. Cooking the fish with the bone gives you a much more flavorful end result!
Are there any other tips or facts about halibut that you want consumers to know?
Halibut makes the best fish and chips in the whole world!
Cream-Poached Halibut Cheeks with Spring Vegetable Medley
Spring fever. Months of waiting and then suddenly... ramps, baby garlic, asparagus...
— Arthur Bovino
Halibut Cheeks with Meyer Lemon and Basil Vinaigrette
In cooking these tender and flavorful cheeks, I approached them as I would scallops...
— Yasmin Fahr
Olive Oil-Poached Halibut with Olives, Capers, and Artichokes
Halibut is a delicious, juicy fish with a delicate flavor, so you always want to make it the star of the dish...
— Ali Rosen
Halibut holds up extremely well when paired with strong, bright flavors, like fresh herbs...
— Molly Aronica
Soy Sauce-Poached Halibut Cheeks
Since fish cheeks are the best part of the fish, and halibut's flavor is so light...
— Jess Chou
Cooking fish at home can be a welcome alternative for those who are stuck in a chicken and pasta rut...
— Carly Goldsmith
Seared Halibut Niçoise
For those of us who don't cook fish on a regular basis...
— Maryse Chevriere