A 200g skinless halibut portion — the white-fleshed firm-meaty fish often described as the “king of the sea.” Halibut is the largest flat fish in the sea (whole specimens reach half a ton) and the meat is prized in chef cookery. The cooking aim is to keep moisture in: it cooks fast and dries quickly past doneness.
Pack details
- Pack: 200g per portion
- Form: skinless
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook
Stop cooking the moment the flesh has turned opaque and just starts to flake. Use plenty of liquid — butter, oil, white wine.
- Butter-poach: in melted butter with thyme and lemon for 6–8 minutes — the chef-grade gentle finish.
- Pan-sear: 2–3 minutes per side in butter; finish off-heat.
- Bake en papillote: wrap with white wine, lemon and dill, bake at 200°C for 12–15 minutes.
- Grill: 3 minutes per side under hot grill basting with butter.
Pair with a chilled Chablis, white Burgundy or English sparkling.
Sourcing and delivery
Skinless halibut portions. Dispatched frozen from our UK warehouse in insulated packaging.
