Halibut is a very mild, sweet-tasting, lean fish with fine-grained, dense meat that holds together well. Cooking tips: Halibut is an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces. It’s ideal for skewering as kebabs. Try this sweet-and-savory way of grilling halibut.

Try this recipe from Betty Crocker, using a method of grilling halibut in a foil packet—the fish steams through the center and comes out super moist!

'Tis the season! Or, the start of it, anyway. With the weather starting to improve, East Coast HALIBUT fishing is underway! Halibut is a very mild, sweet-tasting, lean white fish with fine-grained, dense meat. When cooked, the snow-white meat is flaky and tender though still firm. It's an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces.

Our fresh, local Halibut is a white fish with thick, meaty flesh. It's mild and sweet-tasting, and extremely versatile. It can be baked, broiled, grilled, poached, sautéed, or steamed. If you're looking to make something exotic, try this recipe from The Organic Kitchen.

Halibut is a very mild, sweet-tasting white fish. Its thick, meaty flesh is versatile. It's great for kebabs, and also baked, broiled, poached, sautéed, and steamed. Traditional Canadian recipes call for halibut to be baked with sour cream. Check out this version from Allrecipes.com.