Halibut Steaks Loin Cut 8 oz. VP, Skin On (1/10 lb) 433101
Pacific Halibut is longline caught and ranges in size from about 10 to 600lbs. A naturally lean and light fish, Halibut has earned its reputation as the world's premium whitefish. Combining sweet, delicate flavor with firm texture and pure, snow white flesh, Halibut is a natural for a variety of signature dishes and attractive plate presentations.
Alaskan Halibut Chowder
Halibut Beer Bits
Alaskan Halibut Marengo Style
Alaskan Halibut Royale
Sweet & Sour Alaskan Halibut
Alaskan Halibut Sauté
Fisherman's Halibut Pie
Halibut in Sour Cream Sauce
Preparation and Cooking
Oven temperatures vary. Cook to an internal temperature of 145°F.
Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.
Bake: Place halibut in baking dish in a preheated oven at 400°F. It is not necessary to turn halibut during cooking. Brush with butter or sprinkle with herbs if desired.
Sauté: Sauté halibut in oil, butter or margarine over medium-high heat. Turn halfway through cooking for even browning.
Poach: Cover halibut with boiling, salted water. Add flavorings such as lemon slices, white wine or herbs to the poaching liquid.
Grill: Place halibut on well greased grill a few inches above hot coals. Turn once halfway through cooking time. Brush with oil, butter, margarine or marinade several times during cooking.
Broil: Broil halibut 4 inches from heat. Brush with oil, butter, margarine or marinade several times during cooking.
Keep frozen at 0° F or below until ready to use. For best results, thaw before cooking. To thaw, remove all packaging and refrigerate below 38° F for 8-10 hours or overnight. Keep thawed product refrigerated and use within 2 to 3 days.
Ingredients & Nutrition Information
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.