Halibut is a white, flakey fish with a smooth texture. It is much better fresh than frozen. Frozen halibut tends to overcook and dry out. This way of preparing halibut to taste like lobster is amazing and easy, but halibut is also good when it is grilled or sautéed.
Halibut cut into 2cm chunks
2 litres of water
Carefully slice the Halibut into roughly 2 cm chunks and rinse again in cold water. Pat Halibut chunks dry and set aside.
Fill a large saucepan with 2 litres of water. Add 100g sugar and 100g salt and bring to a rolling boil.
Carefully add chunks of Halibut and boil for about 75-90 seconds. After about 45 seconds the Halibut will begin to float. When this happens, continue to cook for about 30 seconds. Scoop out your Halibut with a slotted spoon and place on paper towels to dry.
At this point you can check to see if the Halibut is done, you want the centre of the fish to be just slightly undone. The fish will continue to cook as it rests. Let rest for 5-10 minutes and then check that it is done.
Melt butter in a dish while you wait. Serve finished Halibut with lemon juice and melted butter.
CLICK HERE to go to the recipe on ericloomisfishingalaska.com.