When searing halibut in cast iron, use plenty of oil or butter (or both, like in the recipe above) to prevent your fish from drying out. Trying halibut recipes that call for moist heat, like poaching or braising, are also a great way to go.
Recipe Ideas for the Flakiest Fillet of Alaska’s Favorite Flatfish
When a meaty Pacific halibut fillet is cooked just right, it is succulent and flaky. But step away from the kitchen too long, and you might end up with overcooked fish. Because Pacific halibut is such a lean species of fish, it can take on a particularly tough texture when cooked too long.
When using any cooking method for Pacific halibut, you’ll want to make sure to understand the ideal techniques, temperatures, and cook times. But if you’re still working out how to cook halibut without drying it out, try poaching Pacific halibut or cooking Pacific halibut en papillote.
These are two of the best ways for cooking halibut:
Poaching is a cooking method that utilizes gentle, even heat to cook ingredients in a flavorful stock or liquid. When Pacific halibut is cooked gently, it’s less likely to become tough. Perfectly poached Pacific halibut will be flaky and moist. The fillets will also absorb some of the flavors of the poaching liquid, which can complement the mild flavor of Pacific Halibut.
Try substituting Pacific halibut in this recipe for Coconut-Lime Poached Fish. You will need to extend the cooking time of the Pacific halibut by a minute or two to reach the optimal doneness of the fish.
If you want to get creative in the kitchen, use your pantry and your palate as your guide in creating a delicious poaching broth. Check out the WAC blog post on how to poach Pacific halibut for inspiration and basic directions.
How to Cook Halibut Perfectly | Pan Seared Perfect Halibut
FAQ
How do you cook halibut and keep it moist?
How is halibut supposed to be cooked?
Is halibut supposed to be dry?
How do you cook halibut if it is not dry?
One of the keys to cooking halibut so that it isn’t dry is to use a cooking method that doesn’t require a long cooking time. Because halibut is a dense and firm fish, which means it can take a while to cook through. If you cook it for too long, the heat can break down the fish’s delicate structure, causing it to become dry and chalky.
How to cook halibut in oven?
Preheat the oven to 400 degrees F (204 degrees C). In a small bowl, whisk together olive oil, dill, parsley, chives, paprika, lemon juice, lemon zest, and garlic. Arrange the halibut fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry. Brush the fish on both sides with the olive oil mixture.
Why is Halibut difficult to cook without drying out?
Halibut is challenging to cook without drying out because of its ultra-low fat content. Compared to other fish like anchovies, salmon, tuna, swordfish, and mackerel, halibut is much less oily, thus making it very easy to dry out if overcooked. How to Prevent Your Expensive Halibut From Drying Out When Cooking?
Can halibut be cooked too long?
But, again, be quick and don’t cook it too long, or you can dry it out. One of the keys to cooking halibut so that it isn’t dry is to use a cooking method that doesn’t require a long cooking time. Because halibut is a dense and firm fish, which means it can take a while to cook through.