‘-Halibut Fillet



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

Weight Conversion

Weight1 lbs
Skin Option

skin on, skin off