Easy Wild Halibut

Halibut is a lean fish with mild, sweet-tasting white flesh, large flakes and a firm but tender texture. Due to its ultra-low fat content, this fish dry out if overcooked.

Ideally, go for an internal temp of about 125º-130º F.  This leaves the fish tender and moist.  Because it holds together very nicely, there are several ways to cook this fabulous fish.  Family faves are grilled, sautéed or battered-and-fried halibut and chips! Not only does it taste spectacular, but it’s extremely good for you, boasting a high ratio of protein to fat. Furthermore, the miniscule amount of fat that exists in a fillet is Omega-3, a good form of fat that helps lower your risk of heart disease and promotes overall wellness.

This chef-inspired recipe not only allows this sumptuous fish to shine through, it’s quick and easy prep makes it ideal for a healthy after work dinner for two!

2 halibut fillets

2 tablespoons butter

2 tablespoons finely chopped parsley (or other herb of your choice) or 2 tablespoons finely chopped tarragon (or other herb of your choice) or 2 tablespoons finely chopped dill (or other herb of your choice)

salt and pepper, to taste

1 teaspoon olive oil

Make little aluminum foil trays sized to fit each fillet.

Wipe the bottom of each tray with olive oil.

Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.

Mix the butter with the chopped herbs throughly.

Place 1 tablespoon of the butter on the halibut.

Broil for 4 minutes.

Carefully turn each fillet over, not spilling any of the melted herb butter.

Broil for 4 more minutes.

Remove and plate, pouring the melted sauce over each fillet.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746

8780 E CR 466
The Villages, FL 32162