Fresh fish is white and firm. It holds
together well and the bones are easy to detect. When cooked, the meat looses its
glossy appearance, but remains firm. Halibut is a mild-tasting, lean fish that
dries out easily when overcooked. Meat from larger fish are coarser than smaller
Buying/Handling/ Storing: Fresh halibut is available as steaks, loins, roasts
and portions. Frozen halibut is available as steaks, loins and portions. The
meat should be nearly translucent, not yellowish or dull. The fish should be
kept chilled to 32 degrees. Keep frozen fish at -20 degrees.
Cooking Methods: Halibut can be grilled, baked, sauteed, poached, steamed or
broiled. The firm texture makes it ideal for kabobs.
Barbecued Salmon or Halibut
2/3 C. brown sugar
juice of 1 lemon
1/4 C. soy sauce
1 C. butter
1/2 lb. per person king or coho salmon or halibut, filleted or steak
Heat in saucepan until dissolved and blended: brown sugar, lemon juice, soy
sauce and butter.
Place fish on grill over hot coals, cover, baste with sauce 2-3 times during
cooking. When barbecuing filleted salmon, cook with skin on, skin side down and
do not turn. Steaks may need to be turned. Grill until done, about 10-15
To test for doneness, place an instant reading thermometer in the thickest part
of the flesh, 120°F. is done. Or, flake apart, and when flesh has lost
transparency, it is done. Serve with additional barbecue sauce and lemon wedges.