Halibut
Pronounce it: hal-ee-but
The largest flatfish in the ocean, halibut is a delicious white-fleshed fish with a firm, meaty texture. Halibut live in the freezing cold waters off Scotland, Norway, Iceland and Newfoundland and will devour almost any type of fish or crustacean they come across.
Read more about responsible fishing at Seafish and Marine Stewardship Council.
Availibility
Available year-round but more widely available from March to September.
Choose the best
Choose halibut steaks cut from the middle of the fish rather than the tail which is full of bones. Buy from a reputable fishmonger who sources fish from sustainable stocks. Atlantic halibut is an endangered species, while halibut fished around Greenland is considered 'threatened'. Look for farmed or line-caught North Pacific halibut, that's been certified.
Prepare it
Halibut has a tendency to dry out quickly when cooking so steaks and fillets should be cooked with wine or stock to retain moisture.
Store it
Wrapped in foil, in the fridge.
Cook it
Baked, poached or pan fried.
Can't find it
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Search Good Food
Advertiser Links
Tried and tested 
