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wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. What people probably don’t remember anymore is that halibut season used to be five or six very short (24 hour) openings in the spring for the most part, and a bit into the summer. Another way to do it is to slice the fish half-inch thick and sear in a hot pan in a very short period of time. Fried Halibut. Drying out the fish definitely makes it less appetizing. When you use tinfoil to bake it in the oven, it keeps the fish moist, another characteristic your diners can appreciate. To add extra flavor to your, you can add a dash of lemon and herbs such as dill and tarragon … Wrap the halibut in a piece of food foil and bake in the microwave oven for 1-2 minutes. Halibut is considered a delicate fish and won’t benefit from turning more than once. 12 Shares. Now why was that? The “Bung-It-In” Roasting method. Preheat oven to 350°F. I feel comfortable now giving it a try!". Steaming: This is where California halibut comes into its own.Because it is more like a true sole or a flounder, California halibut can be steamed and remain delicate. Batter-frying: Halibut makes fantastic fish and chips. Fish cooks quickly, about 3-4 minutes per side, done when brown and flakes. One of the best ways to eat halibut is fish-and-chips – lightly battered, deep-fried and served with tartar sauce. 3. http://www.epicurious.com/recipes/food/views/Grilled-Halibut-with-Chimichurri-242584, http://www.cookingfishmonger.com/cooking-halibut.html, consider supporting our work with a contribution to wikiHow. When it’s ready, take off the film, place halibut on a dish, and sprinkle with salt. Continue Reading. This article has been viewed 215,811 times. It’s halibut season. By using this service, some information may be shared with YouTube. Avoid using the microwave's strong heat (you'll make it smell fishy, anyway) if … Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Now, halibut is a fish that some people struggle with because they think they cannot cook it at home because it gets too dry. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/d3\/Cook-Halibut-Step-1-Version-3.jpg\/v4-460px-Cook-Halibut-Step-1-Version-3.jpg","bigUrl":"\/images\/thumb\/d\/d3\/Cook-Halibut-Step-1-Version-3.jpg\/aid1134173-v4-728px-Cook-Halibut-Step-1-Version-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"