Indian Halibut

Halibut retains its moisture well and keeps its texture when cooked. It’s a very mild, sweet-tasting, lean fish with fine-grained, dense meat that dries out if overcooked. The raw fish has white flesh and should be almost translucent, not dull, yellowish or dried out. When cooked, the snow-white meat loses its glossy appearance and is flaky and tender though still firm.

Cooking Tips:

Halibut is an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces. It’s ideal for skewering as kebabs. A Canadian recipe calls for baking halibut with sour cream. Place fish in a greased, shallow baking dish. Season with salt, pepper and tarragon.