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
skin on, skin off