Halibut Sweetheart

[BadRabbit]

I just received a load of fish from Alaska (welovefish.com) and have quite a few "Halibut Sweethearts." For those who don't know (I didn't), this is essentially the same kind of cut as a salmon steak (i.e. a cross section of the fish).

I have never cooked with this particular cut and was wondering what suggestions there were on preparation. My initial thought is that this is a good cut for grilling.

Edited August 26, 2010 by BadRabbit (log)

[Peter the eater]

Are the steaks a manageable size (like mine below) approx. the cross-section of a bread loaf?

I like a gentle poach for pure alabaster halibut flavour, or coating them with dry herbs, etc. for blackening in a hot iron pan. Can't go wrong if they're fresh.

[BadRabbit]

Yes. That's roughly the size. My wife doesn't usually like blackened (I love it) but that's a good idea. I do a crawfish cream sauce that I used to serve over blackened snapper that she might like. Maybe her love of cream and crawfish will get her past the blackening.

[liamsaunt]

I usually grill that cut of halibut. Make sure you oil it well or it will stick. I have also poached it in olive oil, and that worked well too.