Pecan Encrusted Halibut Recipe (2024)

FAQs

Should you soak halibut before cooking? ›

Some recipes for sous vide halibut recommend soaking the fish in a saltwater brine before cooking, in order to season it more deeply and to give it a denser, firmer texture.

Baking halibut with plenty of olive oil, butter, or even in a sauce, will prevent it from drying out. 2. Poach: Try poaching delicate halibut in tomato sauce or a broth flavored with lemon and white wine, or butter, garlic, and parsley. Simmer for about 5 to 10 minutes, depending on the thickness of the fish.

The recommended cooking temperature for halibut by the USDA is 375°F (190°C) for approximately 10-15 minutes per inch of thickness. Internal temperature should reach 145°F (63°C) for safe consumption, ensuring the fish is cooked thoroughly while remaining tender and moist.

Brush both sides of the halibut with the oil and let marinate for 15 minutes. Heat the grill to high. Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter.

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.

Remove the scales from fish if a recipe calls for it, but leave your fish unrinsed to prevent your kitchen from becoming a breeding ground for germs.

Bake until the fish is just opaque in the center (an instant-read thermometer should read 135 to 140 degrees F), 10 to 20 minutes.

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.

Do you bake fish covered or uncovered? Breaded and coated fish usually is cooked without being covered, but fillets and whole fish are covered for tender results.

Halibut has a reputation for drying-out quickly if it's cooked for too long, so most traditional methods require the fish to be briefly fried, grilled or roasted. If you want to embrace a slower method then turn to techniques like smoking or curing.

Why is my baked halibut mushy? ›

Mushy Pacific halibut Syndrome

Analyses of flesh samples by the State of Alaska's Fish Pathology Lab noted that fish with this condition have large areas of body tissue which are flaccid or jelly-like that is attributed to a non-infectious degenerative myopathy. The fillets may ooze water and are mushy when cooked.

A brief soak in salt water seasons this halibut all the way through.

This lean fish has a mild, sweet tasting white flesh, similar to tilapia. It's thicker and firmer than cod. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon juice and basil. Get inspired by our Pesto Halibut recipe.

Soaking fish in brine or water before cooking to remove any muddy taste is not necessary. We prefer never to wash or soak whole or filleted fish in water or any other solution (except a marinade) before cooking as it affects the texture, and ultimately, the flavour of the fish.

In a 3-quart bowl, soak fish in milk for 15-20 minutes. The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.

Don't let your fish soak in water for long, even if it's ice-cold water. This will soften the flesh and eventually you'll have a mushy fillet.

Brining fish with salt before cooking is a helpful, but not crucial, step. The brine mixture adds flavor and firmness to the fish as it extracts excess moisture from the flesh which can make it stick to the pan during cooking. Lean white fish like cod and rockfish benefit greatly from a quick, dry brine.