3 ways to cook halibut
Halibut has always felt like one of those perfect fish choices. It's clean, flaky, endlessly versatile, and most people love it. And when you give it the right company on the plate, it creates something extraordinary.
I’ve cooked halibut many ways over the years, and there are three preparations that I keep coming back to. They each say something different, depending on the mood of the evening, the season, or the story I want the dish to tell for my clients. But all of them aim to do the same thing: honor the delicacy of the fish, and elevate it with texture, contrast, and care.
So whether you’re looking for something luxurious, rustic, or bright and modern, here are three of my favorite ways to serve halibut and each one is designed to leave an impression.
Roasted Halibut with Pineapple Mole and Pineapple Salsa
This preparation brings together sweet, earthy, and bright flavors in perfect harmony.
I grill the halibut simply with olive oil and salt, letting the fish take center stage. I spoon a rich charred pineapple mole underneath, made by cooking toasted chilies, spices, nuts, dried fruit, and smoky pineapple before blending in chocolate for depth and complexity.
The plate is finished with a fresh pineapple salsa tossed with lime juice and zest, which cuts through the richness and lifts every bite.
Halibut with Yukon Golds, Pommes Purée & Hazelnut Brown Butter
When the season turns cooler, this is my go-to.
There’s something timeless about pairing flaky fish with good potatoes. But what elevates this version is the hazelnut brown butter, a warm, nutty layer that drapes over the halibut and pomme purée like a velvet robe. The creaminess of the potatoes against the gentle texture of the fish makes this dish comforting, elegant, and deeply satisfying.
Poached Halibut in Saffron Crème with Mussel Escabeche
The halibut is gently poached in a sauce made from white wine-steamed mussels, reduced with aromatics, then finished with butter, saffron, and a touch of chili. It’s rich, deeply flavorful, and vibrant yellow in color.
The mussels themselves don’t go to waste; they’re turned into an escabeche with charred fennel and olives, adding a briny, bright counterpoint on the side.
It’s a pairing I love: a perfectly poached fish with a bold, complex sauce and something acidic to wake it all up. Great fish and great sauce, side by side. This one’s made for a fine dining experience.
How about featuring halibut on your next event?
Whether you're planning an intimate dinner or a multi-course celebration, halibut is one of those ingredients that adapts beautifully to any occasion. If any of these preparations spoke to you, or if you’re curious about tailoring a halibut dish to fit your event’s mood, menu, or guests, we’d love to collaborate on a custom experience!