Halibut Filet (1-1.5KG) Skin-on

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Halibut comes from the North Sea – caught in deep or shallow waters. It has firm white meat with a delicate, sweet flavor. It can be prepared in several different ways including pan fried, steamed, grilled or even poached.


Chef's Tip:
Pan fry with olive oil to sear both sides of the filet. Transfer it to a baking tray and bake it in the oven at 200 degrees Celsius for about 5 minutes. Serve it on a bed of asparagus or green beans and drizzle with Castillo extra virgin olive oil. Season with Piment Espellette and a pinch of fleur de sel.

Bon Appétit


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