Cooking Halibut from Frozen

We strongly suggest cooking directly from frozen. This technique is convenient, quick & easy, but most importantly gives you a supremely moist fish dinner.

Alaskan Halibut is ultra lean so care needs to be taken to not overcook it (unlike the fattier fish, like Sablefish, which are much more forgiving). The advice Bering Bounty generally gives is: If in doubt take it out. We do not want you to dry out this precious gem of a meal.

To Bake:

1. Preheat oven to 450°F. 
2. Remove Halibut straight from the freezer and place on a well olive oiled baking tray or Pyrex dish. Coat the halibut portion with olive oil - to protect it from overcooking - don't hold back on the olive oil. 
3. Let bake for 10 minutes per 1/2 inch in thickness - go easy - do not overcook. 
4. The halibut is done when it flakes easily with a fork at the thickest point. Internal temperature should reach 145°F. 
5. Remove from oven - baste the fish with the juices in the pan - garnish with lemon & fresh black pepper - keep it simple, this time around - & serve immediately.

To Steam/Fry:

1. Take a frying pan with a lid - cover the pan bottom with olive oil & place on stove-top - set to Medium Low or 3 out of 10 on gas or electric. Low & steady - wins the race. 
2. Remove your skinless & boneless Halibut portions from the freezer & place your valuable meat in the pan. 
3. Cover the halibut fletch portions in a good amount of olive oil - protect this low fat stunner of a fish - replace lid - keep on. Leave well enough alone. 
4. Allow to cook for 20-25 minutes. The steam will rise - do not flip. 
5. Check the thickest part of the portion - find it white and flaky throughout, it's done.
6. Add your favorite flavorings and serve now.

Always ensure that the Halibut is cooked through thoroughly - to 145°F.