Cooking Halibut

BEFORE COOKING:

Thaw the frozen halibut completely. Clean, rinse, and cut it into portions. If cooking the halibut whole, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the halibut into boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or simply wine. The liquid may cover the fish up to half its height. Simmer on low heat so as not to break the delicate flesh: fillets and medallions – for 20–25 minutes, very large pieces or whole fish – for 35–45 minutes. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, basil, marjoram, thyme, saffron, and other spices. Dried mushrooms can also be added to the broth. Cook with the lid on tightly. The halibut is done when it turns a lighter color and the flesh separates easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is worth using to prepare a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with chive or mint oil. Serve it accompanied by coleslaw, salads, or with rice, potatoes, lentils, or millet porridge.

Enjoy your meal!