‘-Halibut Fillet

Fresh

Origin: Alaska, Nova Scotia, or Norway

The largest flat fish, halibut is a relative of the flounder. However, unlike the delicate flounder, halibut has firm, dense meat. This density helps halibut withstand many types of preparation, such as broiling, grilling, and baking. A truly versatile fish, when cooked, halibut is flakey and tender, and its meat will be a pale white.

Try these recipes below!

Grilled Halibut w/ Garlic Thyme Butter

Fish Sticks with Yogurt Dill Dip

Pan Seared Halibut with Artichoke Hearts

Halibut in Artichoke and Tomato Broth

Beer Battered Fish and Chips