Halibut is an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces. It’s ideal for skewering as kebabs.
(Qty: 2 pieces, 5-6oz each; vacuum packed; )
Current order fulfillment options include:
Weekly delivery: Order before noon Monday for Wednesday delivery.
In-store pickup: Pickup next-day at our Bridge Park, Dublin location.
Cook from frozen or thawed (preferred). For best results, prepare product from thawed state. Remove all packaging. Grease or cooking spray the pan, or aluminum foil if grilling. Season as desired. Cook until fish flakes easily with a fork, to an internal temperature of 145°F. Broil (HIGH heat) Bake (preheat oven to 400°F) Frozen: 13-14 minutes Thawed: 10-15 minutes Thawed: 7-9 minutes Do not turn. Grill (MEDIUM heat) Thawed: 3-4 minutes/side.
Remove all plastic packaging before thawing. For best results, thaw halibut in a covered pan in the refrigerator. The fish should thaw in 6 to 12 hours. For quicker thawing, place in a reclosable bag and submerge in a pan of cold water (usually 15 to 20 minutes). Do not thaw fish at room temperature. Rinse before use. Do not refreeze.