A traditional serve for halibut steaks or fillet is to place it on a bed of greens – beans, broccoli, spinach – and then to drizzle over a butter-lemon sauce, perhaps enhanced with some capers, shallots or anchovies.
Interestingly, autumnal ingredients often accompany halibut to, from ceps and giroelles to lardons, cider and parsnip puree. Perhaps it’s because the depth of flavours work so well alongside the robust but creamy flesh. Another popular flavour is lemon or lime – even passionfruit or mango – which are most commonly used for light, summer recipes which serve the halibut as ceviche.
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