Pecan Encrusted Halibut Recipe (2024)

FAQs

Should you soak halibut before cooking? ›

Some recipes for sous vide halibut recommend soaking the fish in a saltwater brine before cooking, in order to season it more deeply and to give it a denser, firmer texture.

When searing halibut in cast iron, use plenty of oil or butter (or both, like in the recipe above) to prevent your fish from drying out. Trying halibut recipes that call for moist heat, like poaching or braising, are also a great way to go.

Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.

In a 3-quart bowl, soak fish in milk for 15-20 minutes. The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.

Both halibut and cod are prized for their flavor and culinary versatility. Still, personal preference plays a significant role in determining which fish's flavor one prefers. Some may enjoy halibut's delicate and buttery taste, while others may prefer the slightly stronger and nutty flavor of cod.

The truth is, it really depends on what you're looking for. If you want a versatile, mild fish that can be used in a variety of dishes, Pacific cod is a great choice. But if you want a more substantial fish with a slightly stronger flavor, halibut may be a better option.

Lisa Featherby, Gourmet Traveller food editor, writes: Soaking fish in brine or water before cooking to remove any muddy taste is not necessary.

In a large bowl, cover rice with cool water for at least 4 hours or up to overnight. Alternatively, to speed up the process, use hot water, and soak the rice for at least 2 hours.

Don't let your fish soak in water for long, even if it's ice-cold water. This will soften the flesh and eventually you'll have a mushy fillet.

Should fish be soaked in salt water before cooking? ›

Brining fish with salt before cooking is a helpful, but not crucial, step. The brine mixture adds flavor and firmness to the fish as it extracts excess moisture from the flesh which can make it stick to the pan during cooking. Lean white fish like cod and rockfish benefit greatly from a quick, dry brine.