Air Fryer Parmesan-Crusted Halibut recipe (2024)

FAQs

How long and at what temperature should I cook halibut? ›

The recommended cooking temperature for halibut by the USDA is 375°F (190°C) for approximately 10-15 minutes per inch of thickness. Internal temperature should reach 145°F (63°C) for safe consumption, ensuring the fish is cooked thoroughly while remaining tender and moist.

It's more versatile and forgiving when cooking. When searing halibut in cast iron, use plenty of oil or butter (or both, like in the recipe above) to prevent your fish from drying out.

Some recipes for sous vide halibut recommend soaking the fish in a saltwater brine before cooking, in order to season it more deeply and to give it a denser, firmer texture.

Know the Right Internal Temperature for Halibut

For a firm-but-flaky fish, shoot for a perfect medium (130 to 135°F). The center will be opaque, but not glossy or pink. If a rare, or medium-rare is more to your liking, look for temperatures around 120°F for rare and 125°F medium rare.

We've found the ideal temperature for medium halibut is 130°F. At this temperature, halibut filets are firm and flake easily with a fork. The center is just opaque. If you prefer your halibut medium rare, cook to a temperature of at least 125°F.

Halibut can be expensive, so make the most of it by grilling, pan-searing and roasting. Halibut is thick and firm, so it's naturally suited to these high-heat methods. It's one of the easier white fish to flip, too.

Tip: If your halibut was in the fridge, let your fish comes to room temperature for about 15 minutes before cooking. Place the halibut fillets in a large cast-iron skillet and turn the heat to medium heat. Sear the halibut for 3-4 minutes. Using a turner, flip your halibut fillets over to cook the other side.

Halibut is a lean and delicate fish, which means it can easily become dry and overcooked if not handled properly. However, with the right techniques, you can cook halibut so that it is tender, moist, and flavorful. Halibut is challenging to cook without drying out because of its ultra-low fat content.

Mushy Pacific halibut Syndrome

Analyses of flesh samples by the State of Alaska's Fish Pathology Lab noted that fish with this condition have large areas of body tissue which are flaccid or jelly-like that is attributed to a non-infectious degenerative myopathy. The fillets may ooze water and are mushy when cooked.

Contrary to popular belief, it is not fat, rather a simple protein that is most evident on salmon and some white fish like halibut. It's called albumin and regardless of how your fish is prepared – broiled, baked or barbecued, this harmless, curd-like substance can appear at any time.

What happens if you don't rinse fish before cooking? ›

It is completely unnecessary to rinse any type of protein — fish included — unless you feel it's starting to smell off, in which case rinsing is sort of a last-ditch effort to get one more day out of it.

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.

Lemon is a classic pairing for all fish, and it's no different with halibut. Capers, garlic, and butter are also happy matches, and all of these ingredients are featured here.

When frying fish, the oil should be preheated to a temperature between 350°F to 375°F (175°C to 190°C) for optimal results. What temperature should fish be cooked to? To reiterate, the safe and ideal internal temperature for most fish according to the FDA is 145°F (63°C).

According to the USDA's Safe Minimum Cooking Temperature Guide, cook fish until the center reaches 145°F on an instant-read or meat thermometer. There is another way some people gauge the doneness of fish when they do not have a thermometer. They cut the piece of fish in the thickest part and look at the texture.

Chefs recommend baking fish at between 350° Fahrenheit and 450° Fahrenheit. The best temperature to bake fish depends on the cut of fish.