How to cook halibut fillet

How to cook halibut fillet

Halibut is a delicious and nutritious white fish. Despite being a bottom-dwelling fish, it does not have a specific smell. Cooking halibut is a pleasure: the fish is lean, tender, cooks in minutes, rich in healthy fats and micronutrients, and - most importantly for cooks - practically boneless. How to cook halibut fillet? It can be baked, steamed, smoked, or salted, but I suggest a quick dinner option - breaded and fried halibut with strawberry salsa.

Information

  • Total: 60 min
  • Active: 30 min
  • Serves 7
  • 156 kcal / 100g

Ingredients

  • Halibut
    800 g
  • Vegetable oil
    50 ml
  • Salt
    on taste
  • Pepper mix
    on taste
  • Lemon
    0.5 piece
  • Chicken egg
    1 piece
  • Bread crumbs
    50 g

Directions

1
Done
Undoubtedly, it is much more convenient to cook fish fillet than to buy a carcass, clean it, and cut it yourself...

Undoubtedly, it is much more convenient to cook fish fillet than to buy a carcass, clean it, and cut it yourself. However, there are a few simple rules to follow. If you bought halibut fillet, it will most likely be frozen. There are different freezing methods, so when buying fish, take a look: if the halibut is in an icy glaze, you should consider that most of the weight is taken up by the ice, don't forget about it. Fillets are often sold already cut into portioned pieces, but I prefer to buy half carcasses. Let's start with the fact that the fillet needs to be thawed correctly: at room temperature, preferably without accelerating the thawing process. Wash the thawed fillet thoroughly, pat dry with paper towels to remove excess moisture. You can start marinating. Many skip this process and start frying the fish right away. However, in my opinion, even slightly marinated fish turns out to be much tastier. We will use the most natural marinade possible: salt, a mixture of peppers, and lemon juice. Salt and pepper the fish to taste and squeeze a little lemon juice (you can simply cover it with lemon slices). Leave the halibut fillet for at least half an hour, and ideally - for a couple of hours. We all know that red varieties of fish are better marinated without lemon, but lemon at the very beginning of cooking is not a hindrance for white varieties! Note that I marinate whole pieces of fish. This is because halibut is incredibly tender, and if you cut it right away, you can damage the pieces during marinating.

2
Done
Cut the already marinated fish into portioned pieces. It is very important to use a good sharp knife to make only one...

Cut the already marinated fish into portioned pieces. It is very important to use a good sharp knife to make only one precise cut. And although my knife is designed for meat, I happily use it for cutting fish.

3
Done
The fish is ready to be fried. You can coat it in flour, breadcrumbs, or batter. I chose to first dip each piece in a...

The fish is ready to be fried. You can coat it in flour, breadcrumbs, or batter. I chose to first dip each piece in a batter (whipped raw chicken egg with salt), and then lightly coat it in breadcrumbs. This way, the tenderness of the fish will be preserved (due to the egg layer), the breading will hold better, and the breadcrumbs will give an incredible crispy crust.

4
Done
To fry the plaice fillet, heat a skillet with enough vegetable oil. Do not make the fire too strong: it will quickly dry...

To fry the plaice fillet, heat a skillet with enough vegetable oil. Do not make the fire too strong: it will quickly dry out the breading, making it an unattractive brown color, and the fish will not have time to cook. It is also better not to cover the skillet with a lid: the fish is very delicate, so there is no need to steam it and lose its shape. The plaice fries almost instantly. As soon as one side browns, flip it over. And place the cooked pieces on a paper towel to absorb excess oil. Basically, the fish can be served.

5
Done
But even from ordinary fried plaice, you can make a dish with a rich taste. I served the fish with a Mexican salsa made...

But even from ordinary fried plaice, you can make a dish with a rich taste. I served the fish with a Mexican salsa made from tomatoes, strawberries, and cilantro: it was unbelievably delicious! The sauce refreshed the taste and enhanced the delicacy of the fried fish.

6
Done
As a side dish, there was boiled young potatoes, slightly browned in the oven. Notice that inside the breading, the fish...

As a side dish, there was boiled young potatoes, slightly browned in the oven. Notice that inside the breading, the fish is incredibly white - tender snow-white flesh. The lunch was wonderful! It was satisfying, healthy, and delicious. As you can see, cooking plaice fillet is very simple.

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