Halibut Fillets

Store on ice in the coldest part of the fridge and use within 24 hours of purchase. Wrap tightly to prevent odor transfer. Freezer life extends to 6 months if vacuum-sealed.

Excellent source of lean protein and omega-3 fatty acids. Rich in selenium and B vitamins.

Pat fillets dry with paper towels before cooking to achieve better browning.

Season simply—halibut's mild flavor shines with just salt, pepper, and a squeeze of lemon.

Avoid overcooking; halibut dries out quickly. Cook until just opaque in the thickest part.

Let fillets sit at room temperature for 10–15 minutes before cooking for even heat distribution.

Lemon, white wine, butter, dill, capers

Asparagus, roasted potatoes, spinach

Garlic, shallots, fresh herbs (parsley, tarragon, chives)

Cooking from a fully thawed state can lead to uneven cooking; thaw in the fridge overnight instead.

Using too much heat causes the exterior to cook before the interior is done.

Moving the fillet too frequently while pan-searing prevents a golden crust from forming.