Fresh halibut is a true gift from the sea—mild, flaky, and versatile enough to shine in a range of dishes. Now that you’ve purchased your freshly caught Halibut from Pacific Dream Seafoods, we’ve assembled some tried and true recipes on how to unlock its delicate flavor and buttery texture.
- Pan-Seared Halibut
Why it’s great: Fast, flavorful, and ideal for getting a crisp golden crust.
How to do it:
Season halibut fillets simply with salt and pepper. Heat a high-smoke-point oil (like avocado or grapeseed) in a heavy-bottomed skillet until shimmering. Sear the fillet skin-side down (or presentation side if skinless) for about 4–5 minutes, flip, and cook an additional 2–3 minutes until the flesh is opaque and flakes easily.
Pro tip: Finish with a knob of butter, lemon zest, and fresh herbs.
- Baked Halibut with Herb Crust
Why it’s great: Hands-off cooking that infuses flavor from the top down.
How to do it:
Preheat the oven to 400°F (200°C). Top the halibut with a mixture of breadcrumbs, garlic, parsley, lemon zest, and olive oil. Bake for 12–15 minutes depending on thickness, until the crust is golden and the fish is tender.
Pro tip: A Dijon mustard smear beneath the crust helps it stick—and adds tangy depth.
- Grilled Halibut Steaks
Why it’s great: Perfect for summer and imparts a smoky char.
How to do it:
Brush halibut steaks with olive oil and season generously. Grill over medium-high heat for about 4–5 minutes per side. Use a fish basket or well-oiled grates to prevent sticking.
Pro tip: Serve with a citrus salsa or grilled vegetables for a complete al fresco meal.
- Poached Halibut in Coconut-Lime Broth
Why it’s great: Gentle cooking preserves the delicate texture.
How to do it:
Simmer a broth with coconut milk, lime juice, ginger, garlic, and a bit of chili. Add the halibut fillets and poach gently for 7–9 minutes, covered, until just cooked through.
Pro tip: Garnish with fresh cilantro and serve over jasmine rice for a tropical twist.
- Halibut en Papillote (In Parchment)
Why it’s great: Elegant presentation and steams the fish in its own juices.
How to do it:
Place halibut on a large parchment heart with thinly sliced vegetables, a splash of white wine or lemon juice, and a pat of butter. Fold and crimp the edges to seal. Bake at 375°F (190°C) for 12–14 minutes.
Pro tip: Guests will love opening their own parchment package—aroma included.
Cooking fresh halibut doesn’t require complicated techniques—just a little care and creativity. Whether you’re searing, baking, grilling, poaching, or steaming, these methods let the natural sweetness of halibut shine.
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About the author: Jonathan Mark
Jon has been with Pacific Dream Seafoods for over 10 years and heads up our purchase and sales.