The largest of all the flat fish, the size of the halibut means that it’s more often than not served as a fillet. The firm white flesh of a halibut fillet is equally delicious baked, broiled, grilled or poached, although take care to cook it carefully as the meat is prone to drying out.
This collection of halibut fillet recipes contains some fantastic fish dishes, full of flavour and stunningly presented. Simon Hulstone's vibrant Glazed halibut fillet with parsnip purée is given even more aesthetic appeal with a garnish of edible flowers, while his Soy and butter poached halibut with smoked eel is a fabulous poached fish recipe with innovative presentation. Dominic Chapman offers a delicious, robust use for halibut fillet in his Pan-fried halibut with wild mushrooms and gnocchi dish.