One of the tastiest and easiest to find fish, is halibut. Not only is it delicious, it’s also a nutritionally beneficial option, being a rich source of essential fatty acids, protein, minerals like zinc and calcium, and useful vitamins A, E, and D. In addition to its nutritional value, as a non-oily fish it will be lower in both calories and saturated fats in comparison to other fish such as salmon.
When it comes to cooking halibut, the most important thing to keep in mind is that halibut is a fish that can dry out quickly if cooked for too long. This means for the most part, it’s better to cook it with quicker methods such as frying, grilling, or roasting, or cook it in a liquid to retain moisture.
Halibut is also an excellent choice, due to its firm and subtly flavoured flesh, for cooking via the ceviche method, where the fish is cooked in an acid such as citric acid from a lemon or lime. Just remember that if you’re planning on making ceviche it is essential that you use a well sourced, high quality, fresh cut of halibut.