Halibut is one of the most popular whitefish on the market. High in protein and nutrients, its delicate flavor pairs well with a myriad of dishes and sauces. However, due to its low fat content, this Alaskan seafood easily dries out if you don’t know how to handle it. Make the most of this ingredient with these foolproof cooking methods.

3 Ways to Prepare Halibut

1. Grilling

If you have access to a grill, cook the halibut on well-oiled grates. An open flame or hot charcoals gives this piece of Alaskan seafood a pronounced smoky flavor. To keep your halibut’s moisture intact, cook it on medium-high for about six to 10 minutes. Before taking it off the grill, check that the fillet’s flesh is opaque and flaky.

2. Pan-Searing

This method gives your halibut a crispy crust and richness. To ensure the fish doesn’t lose moisture, regularly baste it with butter or oil throughout the cooking process. A skillet remains at a high temperature after removing it from its heat source, so don’t depend on a timer for doneness—doing so often results in an overcooked fillet. You’ll know your halibut is done when it looks golden-brown and is springy to touch.

3. Poaching

This cooking method is a gentler way to cook your halibut while keeping it tender. Poaching preserves your seafood’s moistness throughout its cooking time. Submerging your fillet also allows it to soak up whatever aromatics and seasoning you add to your broth or sauce. For the best results, simmer your fillet at a low temperature for eight to 10 minutes, depending on its thickness.

Stock up on incredible Alaskan seafood like halibut at Alaska Sausage & Seafood. The Anchorage-based family business has offered an extensive selection of smoked fish, Alaskan sausage made with reindeer meat, and gourmet gift packages for over five decades. They also ship their goods throughout the United States. Find recipe inspiration on their website, and call (907) 562-3636 for more information on their products.