Halibut (Fillet)

Halibut with hazelnut crust with roast red pepper sauce, asparagus, cauliflower, and shiitake mushrooms

The largest species in the flatfish family, Halibut has a mild flavor with a firm texture and is often used as a whitefish substitute when making gefilte fish.  Halibut is best prepared using moist heat (think poaching or braising).  Other ways to enjoy this popular whitefish are baked, poached, grilled, or steamed.  Like most fish, Halibut is low in fat, high in antioxidants and Omega-3 fatty acids, making this fish as healthy as it is delicious!