Fresh, wild-caught Halibut fillet, responsibly sourced from Alaska. Prized for its mild flavor, pearly-white color, and its firm yet tender flake. Alaskan Halibut is available seasonally from March to November. Ideal for pan-searing, grilling, baking, soups or chowders. Product of USA.
Ingredients
Nutrition Information
Reviews
Instructions
Warning
Halibut (Hippoglossus stenolepis).
Keep Refrigerated. HOW TO COOK: Cooking times may vary depending on your equipment. 1. Preheat oven to 400 degrees F. Place fillet(s), on parchment paper-lined baking pan. 2. Drizzle fillet(s) with oil; season. 3. Bake 9-13 min until internal temp reaches 130 degrees F (check by inserting thermometer halfway into thickest part of fish). Rest at least 2 min, transfer to serving platter. Tip: To finish, drizzle with olive oil and a squeeze of lemon juice. Pan Searing: (Preheat oven to 350 degrees F if fillet is thicker than ½ inch.) 1. Dust fillet(s) with flour; pat off excess. 2. Heat 1 ½ tsp oil in skillet on MED-HIGH, until oil faintly smokes; add fillet(s). Turn over when it changes color one-quarter of the way up from bottom, 3-4 min and seared side has turned paper-bag brown.
ALLERGENS: Contains fish (Halibut). Caution: May contain bones. Please inspect and remove before cooking. Consumer Advisory: Consuming raw or undercooked seafood (internal temp less than 145 degrees F) may increase your risk of foodborne illness.
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