How to Bake Halibut
- by Omaha Steaks
World Port Seafood is proud to offer you and your fortunate diners the opportunity to experience a taste is as prized in the seafood world as it is abundant – the marvelous Pacific Halibut. Unlike its Atlantic cousin, Pacific Halibut is prosperous and thickly settled within their side of the ocean which allows the experts at World Port Seafood to bring you these meaty delicacies in a way that’s both responsible and sustainable to the Halibuts’ habitat. Here’s how to bake halibut.
Everything we deliver to your doorstep is flash-frozen to preserve the ocean-fresh flavor and exquisite texture, so to begin you’ll want to make sure the fish is thawed in your refrigerator. Not planning on cooking the full amount? Each cut is vacuum sealed and individually wrapped so rest assured that you need to thaw and cook only as many as needed.
Pacific Halibut is prized taste within the world of fish. Characteristically known as an exceptionally lean cut of meat, the first bite – and every morsel after – may surprise you with a delicate, yet unmistakable sweet-forward flavor. The snow white meat boasts an irresistibly flaky texture, yet it’s firm enough to afford you almost an unprecedented variety of ways to cook and prepare. Baked in the oven, pan sautéed, poached, deep fried, barbequed, or even right from the grill, our wild-caught Pacific Halibut makes an effortless and delicious meal. Check out World Port Seafood’s complete fish taste guide!
Begin your preparation by preheating your oven to 400ºF. Keep in mind that Halibut is very lean and low in fat which can cause it to dry out easier than other fattier types of fish. Fortunately, you can mitigate the Halibut’s inherent leanness by simply brushing each cut lightly with melted butter or olive oil. This helps to infuse and retain the steak’s moisture to keep each bite as succulent as the last. If using a marinade, be careful in your selection as strong marinades will easily overpower the delicate, sweet flavor that makes Halibut such a coveted delight. In addition, the more acidic the marinade, the more it will legitimately break down the meat creating a softer, mushier texture than the perfect flakiness you desire.
Once seasoned as you like, place each Halibut Steak skin-side down, on a parchment-covered baking sheet. Yes, our Halibut Steaks are skin-on, but don’t let that discourage you! The skin provides an excellent insulating layer between the fish’s flesh and the hot baking pan allowing for more balanced cooking throughout and, along with the parchment paper, makes it much easier for your spatula to slide under the fish without damaging the tender meat.
Finally, simply bake them for a short 12 – 14 minutes until you see they are opaque throughout. Using the oven’s broiler? An easy 5 – 6 minutes on each side will do the trick. And that’s all there is to it. Enjoy!