Halibut

Keep halibut on ice in the coldest part of your fridge. Use fresh fish the same day you buy it, or freeze immediately for best quality. Thaw in the fridge overnight before cooking.

Halibut's delicate flesh cooks quickly—watch carefully to avoid overcooking. A 1-inch thick fillet needs only 8–10 minutes at medium-high heat.

Pat the fish dry before cooking to get a nice golden crust and prevent sticking.

Halibut pairs beautifully with lemon, capers, dill, and butter, but its mild flavor also works with Asian seasonings like soy and ginger.

Thick steaks (1.5+ inches) are more forgiving than thin fillets and hold up better to grilling.

Overcooking—halibut dries out quickly. Cook just until the flesh is opaque and flakes easily.

Skipping the pat-dry step, which prevents browning and sticking to the pan.

Storing fresh halibut in the fridge longer than 1 day; it's best used the same day you buy it.