We have managed to get these boneless 170-210 gram halibut fillets. They are the best we have seen. Halibut can grow up to 1/2 ton and are the largest flatfish in the ocean.
Halibut is a delicious white-fleshed fish with a firm, meaty texture. It is best prepared with plenty of liquid. It needs to be cooked until the flesh has turned opaque and is just starting to flake. Pan-fry it in melted butter and olive oil and baste regularly, or poach it in liquid to keep it moist.
Try a chilled glass of Sauvignon Blanc with Halibut, particularly a fragrant wine from New Zealand or be adventurous a try a good Pinot Noir from New Zealand – delicious!