By JamieTurner
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Halibut is, quite simply, one of the finest of fish. It has a firm flesh that’s flaky when cooked, and a delicate flavor that will please anyone—fish lover or not. It’s a vastly underrated fish that comes to the market weighing anywhere from 25 to 300 pounds. From the largest fish, steaks are out of the question; these big ones are cut into fillets. From the smaller fish, either steaks or fillets are available. If you can find it, fresh spring halibut from Alaska is a special treat. Out of season, you’ll have to purchase fresh-frozen from your market or grocery store. Either way, buy the thickest, first-rate steaks possible. Thi recipe serves four.