Description

Halibut is the common name for two flatfish in the genus Hippoglossus from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish.

Baking halibut with plenty of olive oil, butter, or even in a sauce, will prevent it from drying out. Poach: Try poaching delicate halibut in tomato sauce or a broth flavored with lemon and white wine, or butter, garlic, and parsley. Simmer for about 5 to 10 minutes, depending on the thickness of the fish