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Serving Your Perfect Halibut Dish

From the Sea to Your Plate: Serving Your Perfect Halibut Dish

Halibut Fillets being seasoned
Halibut fillet being pan-seared
Platted Cooked Halibut


If you're looking for a fish that's not only delicious but also sustainable, look no further than California Halibut. This versatile fish is found right here in our local waters and is a favorite among chefs and home cooks alike. In fact, many of the Bay Area's top restaurants feature California Halibut on their menus.

Buying and Preparing

If you've never cooked Halibut before, don't worry. We've got you covered. We’ve got a few tips to make sure your Halibut turns out perfect every time.

First things first: make sure you're buying the freshest Halibut you can find. Halibut is generally in peak season here in the spring-summer months. You can usually find our fishermen offloading Halibut at our docks every couple of days during the warmer months. When you're shopping for Halibut, look for fish with clear, bright eyes (if you’re buying whole) and shiny, firm skin. The flesh should be moist and firm, with no signs of browning or discoloration. If you're not sure what to look for, just ask one of our crew members for help.

When it comes to seasoning, Halibut is a blank canvas that can handle a variety of flavors. Keep it simple with just a little bit of salt and pepper, or try a marinade or rub to add some extra flavor. We love using a combination of lemon, garlic, and herbs to season our Halibut. If you're feeling adventurous, try a spicy rub with paprika, cumin, and chili powder.

Cooking Halibut

When it's time to cook, there are a few different methods you can try. Grilling is a popular choice, but you can also bake, broil, or pan-sear your Halibut. Just be sure not to overcook it, as Halibut can easily become dry—especially the smaller/thinner fillets like the tail cuts. For grilling, we recommend oiling the grill grates well to prevent sticking. Cook the halibut over medium-high heat for 4-5 minutes per side, or until it's cooked through and flaky. 

One of the most important aspects of cooking halibut (or any fish, really) is knowing when it's ready to be flipped. And when it comes to Halibut, there's a simple trick you can use to make sure it's cooked perfectly every time.

When you're cooking Halibut, it's important to keep an eye on the color of the flesh. As the fish cooks, the flesh will start to turn from translucent to opaque. When you see a white band of flesh forming around the edge of the fillet, that's a good indication that it's time to flip it over.

But how do you know when to flip it back over to finish cooking the other side? Here's where the pro-tip comes in: when the Halibut is ready to flip, the white color should have spread halfway up to the middle of the fillet. This is a sign that the fish is cooked through and ready to be flipped.

By keeping an eye on the color of the flesh and using the pro-tip to determine when to flip the fish, you'll be able to cook perfect Halibut every time.

For baking, preheat your oven to 400 degrees and line a baking sheet with parchment paper. Season the Halibut and bake for 12-15 minutes, or until it's cooked through and flaky. If you're pan-searing, heat a tablespoon of oil in a nonstick skillet over medium-high heat. Cook the Halibut for 3-4 minutes per side, or until it's cooked through and golden brown.

Serving Halibut

When it comes to serving, Halibut is a versatile fish that can be paired with a variety of sides. We love it with roasted vegetables and a squeeze of lemon, or with a light sauce made from white wine and butter. You could also serve it with rice, pasta, or even mashed potatoes. And don't forget about leftovers! Halibut makes a great addition to salads, tacos, and sandwiches the next day.

So if you're looking for a delicious fish that's caught right here in our own backyard, give California Halibut a try. We're always happy to share our knowledge and expertise with our customers, so don't hesitate to ask us any questions you might have—just for the Halibut.

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