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Halibut is a wonderful fish to cook. It has little oil and no overpowering flavor of its own. It takes sauces wonderfully, and the only thing you have to watch out for is to not dry it out during the cooking. The following can apply to either steaks (bone-in) or fillets (boneless hunks of fish). Halibut get quite large, and you can have a boneless roast 8 to 10 pounds if you like! In all cases, the fish is done when you can flake it with a fork.
- For any kind of cooking of non-oily fish, a rule of thumb is ten minutes per inch of thickness in a hot oven (this means 400 degrees or more). When you lower the temperature, things get interesting and sauces have more time to interact with the flesh. By lowering the temperature to 325 or so, this increases the cooking time to 1 1/2 hours.
- Baking: Put the fish in a baking dish, cover about 2/3 with milk, a small pat of butter on each piece, and bake for 1 1/2 hour at 350 degrees. Rinse fillets, dip them in flour, coat them in an egg mixture (I use the yolks and whites), roll in bread crumbs, and bake. You can also do this but instead of baking, put in a medium hot frying pan with a tablespoon of oil.
- Broiling: Small dab of butter and squeeze some lemon on each piece. Broil about 7 to 10 minutes, turning once.
- Barbeque: Coat fish with olive oil; put on a medium hot grill, turn once; done in about 8 minutes. Dab of butter and squeeze of lemon, turn after 4 minutes and dab and squeeze side two.
- Frying: Cut fillet into small portions rinse and drain; dredge in flour dip into egg mixture (beaten whites and yolks). Shake in a paper bag with cracker crumbs; fry in hot pan with 1/8 inch of vegetable oil. Fish cooks quickly, about 3-4 minutes per side, done when brown and flakes.
- Appetizer: Wrap 3/4 inch pieces of halibut with bacon, hold tight with a toothpick, cook them in the broiler, turning once.