Lean and snowy white, halibut is known for its mild flavor and firm texture.
Season: Year-round; peak from March to September.
How to Choose Halibut
Halibut has moderate mercury levels but can be safely consumed once a week by adults, 3 times a month by children over 6, and twice a month by children under 6, according to the Environmental Defense Fund. The fish is usually available as fillets or meaty steaks; choose fillets with flesh that is a translucent, shiny white, and springy to the touch. Look for halibut from the Pacific, where fishery practices are environmentally sound; the Atlantic halibut supply is extremely depleted from overfishing. Supermarkets are required to label fresh and frozen fish with the country of origin and the method of production (wild or farmed), but this law doesn’t apply to fish markets and restaurants, so consumers must ask more questions in those places.
How to Store Halibut
Refrigerate halibut, tightly wrapped, up to 2 days. Avoid freezing the fish; it can be mushy when thawed.
How to Use Halibut
Though halibut fillets are thick, searing or grilling can make them dry out and fall apart. It’s better to steam, roast, or bake them.
Real Simple Halibut Recipes:
- Hoisin-Glazed Halibut With Bok Choy and Bulgur
- Steamed Halibut With Kale and Walnuts
- Asian-Style Halibut in Parchment
- Halibut With Sautéed Radicchio
- Halibut With Lentils and Mustard Sauce
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