Why is halibut expensive?

Halibut can be expensive because it is a high quality fish. Fishermen also source halibut from small boats, making it more rare compared to other types of fish. Feel free to sub one of the other types of fish suggested if you'd like!

Yes! Halibut is a low carb, high protein dish with essential amino acids. It is also a great source of selenium and omega-3 fatty acids!

Is halibut hard to cook?

Not at all! Here we simply season with salt and pepper and pan-sear until both sides are golden. The most important thing to be mindful of is to not overcook the halibut, as it can become too tough.

What is the best method for cooking halibut?

You can pan-sear halibut, toss on the grill, or bake in the oven. Because halibut fillets are thick and firm, they are easy to flip while cooking and do well with these high heat methods.

Halibut Recipe with Corn and Leeks

Description

A delicious recipe for seared Halibut, featuring fresh summer corn, leeks, sage and optional pancetta served over creamy polenta.

Ingredients

Units

Creamy Polenta:

4 cups water
1 cup cornmeal
1 tsp salt
1 teaspoon granulated garlic
1 tablespoon olive oil or butter
1/4 cup sour cream

Sauteed Fresh Corn:

1/8–1/4 cup finely chopped pancetta (optional, see notes)
1–2 leeks, (1 cup white and light green parts) -sliced into 1/4 inch half-moons (rinse if dirty)
1–2 tablespoons olive oil or butter
2 ears fresh corn, shucked, kernels cut off the cob (about 2 cups)
salt and pepper to taste
2 tablespoons chopped fresh sage

Fish:

4 x 4-5 ounce pieces of halibut (or sea bass, black cod, etc. )
salt and pepper
1 tablespoon olive oil

Instructions

Start the Polenta: In a medium pot bring 4 cups of water to a boil, turn heat to low, and whisk in 1 cup cornmeal (polenta) until smooth. Add salt, granulated garlic, and a few cracks of pepper. Cover, and let cook on low heat 15-20 minutes. (You will add butter and sour cream, at the end.)
Make the Corn: Heat a little oil in a skillet over medium-high heat, and add the pancetta, and cook until crispy. Set these aside. To the same pan, add more oil or butter, then add leeks and stir for 2-3 minutes. Turn heat to medium and continue sauteing until leeks become tender about 5 minutes. Add the corn and sage and cook for 5-7 more minutes or until corn is tender. Stir in pancetta, and season with salt and pepper to taste.
Cook the Fish: In a skillet, heat 1 tablespoon oil, over medium-high heat. Pat fish dry on all sides and sprinkle with salt and pepper. When oil is hot, add fish, turn heat to medium and cook about 4 minutes, or until perfectly golden. Turn over and cook until done to your liking. Depending on how thick your fish is, cooking times will vary. Turn heat off.
Finish the polenta- give a good stir, whisk in butter and sour cream. Taste, adjust salt.
Assemble the bowls: Divide the polenta among 4 bowls. Top with seared fish. Spoon the warm corn leek mixture over and around fish. Garnish with a sage leaf. Enjoy!

Notes

The corn-leek mixture can be made ahead and reheated.

Feel free to sub-two slices of bacon ( chopped) for the pancetta, or shittake mushrooms

Nutrition

Serving Size: 4 ounces halibut (with 1 cup polenta and sauteed corn)
Calories: 518
Sugar: 5.6 g
Sodium: 718 mg
Fat: 30.5 g
Saturated Fat: 6 g
Carbohydrates: 42.2 g
Fiber: 4.5 g
Protein: 22.7 g
Cholesterol: 57.2 mg