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Halibut Cooking Tips

Preheat oven to 350 degrees F. Place halibut steaks or fillets on baking dish; brush with butter or marinade and bake for 20 to 25 minutes.
Preheat broiler. Place fillets or steaks on broiling pan. Surface of halibut should be 3 to 4 inches from broiler. Brush with butter or marinade often. Broil 10 to 15 minutes until halibut flakes easily with fork.
Place halibut fillets or steaks in a hinged-wire grill. Brush halibut with butter or marinade. Cook about 4 to 5 inches from coals about 5 to 10 minutes on both sides until meat will flake with a fork. Don't overcook or halibut will become dry.
Deep Frying:
Cut halibut into 1/2 inch thick chunks or strips. Dip in your choice of batters. Deep fry at 375 F until golden brown and crispy. Pat dry with paper towels and serve hot with your choice of dip or sauce. You shouldn't fry too many pieces at one time when cooking because the oil's temperature will be reduced too much.

Pan Frying:
Slice halibut into serving-sized pieces. Season to taste. Dip halibut chunks in milk or beaten egg, then roll in flour. Heat a generous amount of frying oil, butter, or bacon fat in a skillet until very hot. Fry halibut pieces on each side until golden brown and crispy. Drain excess oil on paper towels.

Sweet Cheeks!
Just what are halibut cheeks anyhow? These tender morsels are cut from the head of the halibut. They are commonly the size of large scallops, and considered a delicacy by many.
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