Halibut

Description

Halibut is the largest of the flat fish and is readily available all year round. It is easy to grill and has a delicate flavour that compliments most dishes. Halibut is also a great source of low-fat protein and a rich source of vitamins B-6 and B-12, potassium and omega-3 fatty acids, which helps to maintain health. Good for the whole family.

Poached halibut: Heat oven to 150C then slowly melt a large knob of butter in an ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add 2-3 chopped shallots, a bay leaf and 5 or 6 peppercorns. Cook until the butter turns a light brown colour and smells nutty, then leave to cool a little.

Then gently lower the fish fillets into the warm butter, basting the fillets and transfer to the oven. Cook for 3-4 minutes, depending on the thickness of the fish, and turn the fillets over and cook for a further 3-4 minutes or until just opaque and feeling firm. Delicious with creamy mashed potato with the butter from the pan drizzled over the top, and a tomato salad.