Wild Halibut is a versatile whitefish. It’s both a sport fish and great for eating. Halibut is a large flat fish that’s uniquely distinguished by the fact that both of its eyes are on one side of its head. Fresh Halibut will yield large fillets from both sides of the fish, plus small round Halibut cheeks which provide an additional source of meat and flavor.
Halibut is noted by chefs for its dense and firm texture. It’s about 80% water and 20% protein with little to no fat. So, it can dry out easily when cooked. To retain Halibut’s moisture, be sure to season it generously with olive oil before you’re baking, broiling, pan searing, or barbecuing.
Fresh Halibut has a flaky consistency and a clean mild taste. It’s a great choice anytime your recipe calls for white fish. If you’re using a marinade though, try one that won’t over power the delicate flavor of halibut. Also remember that marinades with a strong acidic make up will breakdown the meat, so it’ll become soft and mushy. Halibut is also a great choice for fish and chips.
One of my favorite ways to serve halibut is with an approach that balances out it’s low fat content and delicate flavor. In this recipe, I season it lightly with olive oil, kosher salt and fresh ground pepper, then wrap in fresh basil leaves, surrounded by thin slices of Prosciutto.
The fat from the prosciutto provides a rich smokey flavor to the fish and protects it from drying out as it cooks. The basil adds a fresh element to complement the richness of the other ingredients. This is a simple and delightful way to enjoy fresh halibut.
You’re gonna love it!
Prep Time: 30-45 Minutes
Serves: 8-10 ounces of fish per person/serving
Recipe Ingredients:
6-10 Large basil leaves per serving
2-4 Thin slices of prosciutto per serving
Enough olive oil to coat halibut
Salt, and pepper (or herbed salt) to taste
Recipe Steps:
Before you start to cook your halibut be sure to wash it under cold water and pat dry with a paper towel.
Cut Halibut into individual serving sized pieces (8-10 ounces per person).
Place fresh halibut on a foil lined baking sheet.
Coat both sides of fish in Extra Virgin Olive Oil and season it with sea salt and black ground pepper.
Place fresh basil leaves on top of and underneath halibut to cover top and bottom of fish.
Gently place Prosciutto on top of basil, wrapping it around the bottom on the fish.
Adding a few drops of Extra Virgin Olive Oil in between in each layer will help keep the ingredients moist while cooking, and will help “bind” the meat and basil to the fish.
Place baking sheet with prepared halibut into pre-heated 350 degree oven.
Bake for about 20 minutes or until the internal temperature of the fish is 145 degrees. Do not over cook.