East Coast Atlantic Halibut Fillets
- Sustainably longline caught in the Eastern Canadian Maritimes
- Hippoglossus hippoglossus
- Sourced from Marine Stewardship Council certified fisheries
- 4 fillets - 6 oz. average each
- Product of Canada
- For best taste on frozen products, use within 1-2 days after thawing
Cooking Techniques: Pan-roast, bake, deep-fry, poach, steam, or grill
Halibut is a delicate fish that requires gentle cooking to avoid drying it out. Start with thawed fillets. Preheat the oven to 375 degrees F. Preheat an oven-safe pan on the stovetop over medium-high heat. Lightly oil the pan to prevent sticking.
Pat the halibut dry with paper towels to remove any excess moisture. Season the fish with salt, pepper, and your preferred herbs or spices. Place the halibut in the pre-heated pan and sear for about 2-3 minutes until it develops a golden-brown crust.
Transfer the pan to the preheated oven and let it roast for another 8-10 minutes, depending on the thickness of the fillet. The fish is ready when it turns opaque and easily flakes with a fork.
Keep a close eye on the halibut while it's in the oven to prevent overcooking. Remember that it will continue to cook with carryover heat after being removed from the oven.
Once done, remove the halibut from the oven and let it rest for a minute or two. Serve immediately with your favorite sides and savor the delightful taste and tender texture of perfectly pan-roasted halibut.