Filleting Whole Halibut Recipes

Steps:

• Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
• Brush both sides of the halibut fillets with the butter sauce.
• Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.

Steps:

• Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.

Steps:

• Remove the head, collar, and tail and reserve for stock. Using the line down the middle of the fish as your guide, cut with your knife and run down the line and remove the flesh from both sides. While filleting, press your knife down against the bones so you get as much flesh as you can. Repeat with the other side. Flip the fish over and repeat, removing the last 2 sides from the bone. Using a spoon, scrape the bones and reserve this meat for the mousse or quenelles. Chop and reserve the bones for stock. Skin each side, remove any bloodlines and portion into desired sizes.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.