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What Is Broiled Halibut?

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  • Written By: Angie Bates
  • Edited By: John Allen
  • Last Modified Date: 14 November 2016
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Broiled halibut is a type of fish that has been cooked by broiling. Halibut is a meaty, mild-tasting flatfish found in both the northern Pacific and Atlantic oceans. A North American term, broiling is a type of grilling where a food item is placed directly under a heating element. Broiled halibut is usually seasoned and brushed with oil or a marinade before being grilled. It is often served with a sauce or similar topping.

Although a single wild-caught halibut can weigh as much as 400 pounds (181 kg), halibut fillets or steaks are usually about 6 ounces (170 g) per serving. Fillets can vary in size, however, and most butchers will cut them to a specific size upon request. A 6 ounce halibut fillet is normally between 1 and 2 inches (2.54–5.1 cm) thick.

Broiled halibut is normally seasoned with both salt and pepper. Other spices, such as paprika, may be used as well. The fish is generally seasoned in its raw state, but additional seasonings can be applied after it is cooked. Additionally, olive oil or a marinade is brushed over the fish before cooking to help prevent drying or charring. Alternatively, a cheese and spice mixture can be placed over the halibut as well.

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To broil, the fish is normally placed on a broiler pan, which may be brushed with oil or lined with foil in order to help prevent the meat sticking to the metal. A broiler pan consists of a gently ridged and slitted cover which fits on a shallow roasting pan. The pan is placed on the top rack of the oven, so the meat rests 3–7 inches (7.6–17.8 cm) from the heat source.

Most North American-made ovens have a "broil" setting. This setting activates only the top heating element in the oven. A quick-cooking method, broiling halibut normally takes no more than 10–15 minutes to complete. The fish should be flipped half way through the process to ensure even cooking.

One of the biggest concerns when preparing broiled halibut is overcooking. Since broiling places the meat so near the heat source, the fish is in danger of becoming dry and hard. To help prevent this, the cook must closely watch the state of the fish during the cooking process.

Broiled halibut is often served with a cream sauce or vegetable puree. A fruit compote can also be made to top the fish. Other vegetables, such as carrots and potatoes, may be broiled with the halibut for use as a side dish.

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