When a meaty Pacific halibut fillet is cooked just right, it is succulent and flaky. But step away from the kitchen too long, and you might end up with overcooked fish. Because Pacific halibut is such a lean species of fish, it can take on a particularly tough texture when cooked too long.
When using any cooking method for Pacific halibut, you’ll want to make sure to understand the ideal techniques, temperatures, and cook times. But if you’re still working out how to cook halibut without drying it out, try poaching Pacific halibut or cooking Pacific halibut en papillote.
These are two of the best ways for cooking halibut:
Poaching Pacific Halibut
Poaching is a cooking method that utilizes gentle, even heat to cook ingredients in a flavorful stock or liquid. When Pacific halibut is cooked gently, it’s less likely to become tough. Perfectly poached Pacific halibut will be flaky and moist. The fillets will also absorb some of the flavors of the poaching liquid, which can complement the mild flavor of Pacific Halibut.
Try substituting Pacific halibut in this recipe for Coconut-Lime Poached Fish. You will need to extend the cooking time of the Pacific halibut by a minute or two to reach the optimal doneness of the fish.
If you want to get creative in the kitchen, use your pantry and your palate as your guide in creating a delicious poaching broth. Check out the WAC blog post on how to poach Pacific halibut for inspiration and basic directions.
Cooking Pacific Halibut en Papillote
Cooking your fish en papillote is a classic French method of steaming your meal in a pouch made of parchment paper or aluminum foil. The pouch is placed in the oven to bake or placed on a grill in order to cook its contents.
It’s easy to cook flaky, tender, and moist Pacific halibut when cooking en papillote. The pouch buffers the fish from the dry, direct heat of an oven or grill. The Pacific halibut retains more of its natural moisture. It also is flavored by the fragrant steam that builds up inside of the pouch.
For an indulgent meal, try using Pacific halibut for this recipe for Creamy, Garlicky White Fish en Papillote.
If you prefer something a little lighter, substitute Pacific halibut in a Mediterranean-inspired recipe for Fish en Papillote with Cherry Tomatoes, Lemon, and Oregano.
