Halibut recipes

HALIBUT RECIPES

Weyand Fisheries, Inc.

General Information:

Atlantic halibut (Hippoglossus hippolossus) is the largest species of flounder. This flat fish can reach lengths of over 9 feet and weigh as much as 700 pounds. It is a cold water species usually found in Northern waters at a depth of 200 feet to 3,000 feet. It has a firm white meat of delicate flavor. Pacific halibut (Hippoglossus stenolepis) is a similar species which is found from the coast of Northern California to the Bering Sea. Halibut is available year round with the exception of the first three months of winter.

Recipes:

HALIBUT STEAKS
Use approximately 8 to 10 oz. per person.
Halibut should be served with the skin off. To remove the skin, start at the tail and carefully run a knife between the skin and flesh, or better yet, ask Weyand's to skin it for you at the store. Put the steak, flesh side up, on a sheet of aluminum foil and place under the broiler or on the grill. Cooking time depends on temperature and the thickness of the fillets. With the heat on high, cook until the meat is a consistent color all the way through; approximately 8 minutes for a fillet under 1 inch thick, 10 minutes if over 1 inch thick. Turn the fish over after 5 minutes.

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General Information:

Recipes:

HALIBUT STEAKS