Protein Food
Halibut Fillet
About This Entry
Halibut fillet is firm, lean, and steak-like — holds up on the grill. Chardonnay, Sauvignon Blanc, and Pinot Grigio suit butter and caper sauces.
Beginner Guide
Thick fillets roast well; avoid drying by pulling at opaque flaking stage.
Common Culinary Uses
FAQ
- What is Halibut Fillet?
- Thick fillets roast well; avoid drying by pulling at opaque flaking stage.
- How should Halibut Fillet be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Fin Fish
Classification
Animal Protein Foods
Species
halibut
Scientific name
Hippoglossus hippoglossus
Scientific Classification
- Display name
- Halibut Fillet
- Classification
- Animal Protein Foods
- Group
- Fin Fish
- Scientific name
- Hippoglossus hippoglossus
- Species
- halibut
Taxonomy
- Cut type
- fillet
- Anatomical cut
- fillet
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- pan sear, roast, grill
- Recommended doneness
- medium, well done