Delicious Whole Boiled Halibut with Creamy Gravy
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat10gram
Protein45gram
Ingredients
- Whole halibut (cleaned, head on)1.5 kg
- Water3 liters
- Salt2 tbsp
- Black peppercorns10 pieces
- Bay leaves2 pieces
- Onion (quartered)1 piece
- Carrot (cut into chunks)1 piece
- Celery stalk (cut into chunks)1 piece
- Butter3 tbsp
- All-purpose flour3 tbsp
- Milk or cream500 ml
- Fresh lemon juice2 tbsp
- Fresh parsley (chopped)2 tbsp
This recipe shows you how to boil a whole halibut safely and simply at home, topped with a luscious creamy gravy. Perfect for seafood lovers looking for an easy, tasty dish. You will learn how to prepare the fish properly, cook it to a safe internal temperature, and make a gravy using the flavorful cooking broth and basic ingredients. The total cost of ingredients is approximately $25 / €23 / £20 / ₹1900 for 4 servings, each serving providing about 350 kcal. This recipe is medium in difficulty and takes about 1 hour total. It suits a pescatarian diet and provides a protein-rich meal with moderate fats and low carbs.
Preparation instructions
Prepare the boiling liquid
1Pour 3 liters of water into a large pot. Add 2 tablespoons of salt, 10 black peppercorns, 2 bay leaves, 1 quartered onion, 1 carrot chunk, and 1 celery stalk chunk to the water. Bring the water to a gentle boil over medium-high heat. This will add flavor to your halibut and create a broth for the gravy. Timing: about 10 minutes.
Prepare the halibut for boiling
2While waiting for the water to boil, rinse the whole halibut under cold running water, removing any scales and inside guts if not already done by the fishmonger. Pat dry with paper towels. This is important to keep the cooking water clean and prevent contamination.
Boil the whole halibut
3Once the water is boiling, gently lower the whole halibut into the pot. Reduce heat to maintain a simmer (small bubbles). Cover and cook for about 25-30 minutes, until the fish reaches an internal temperature of 62°C (143°F). Use a meat thermometer inserted at the thickest part of the fish. The fish flesh should be opaque and flaky when done.
Remove and rest the fish
4Carefully remove the halibut from the pot and place it on a large plate. Allow it to rest while you prepare the gravy. Keep the broth in the pot for the gravy.
Strain the broth
5Strain the cooking broth through a fine sieve into a bowl to remove solids like bay leaves, vegetables and peppercorns. Measure out about 2 cups (500 ml) of the clear broth to use for the gravy. Discard the rest or save for another use.
Make the gravy roux
6In a separate saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of all-purpose flour and cook, stirring constantly with a whisk, for 1-2 minutes until the mixture is golden and bubbly. This roux is the base for a smooth gravy.
Prepare the gravy
7Slowly add the 500 ml strained broth to the roux while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3-5 minutes. Stir in 2 tablespoons of fresh lemon juice and adjust seasoning with salt and freshly ground black pepper to taste.
Serve
8Place the boiled whole halibut on a serving platter. Pour the warm creamy gravy over or serve it on the side. Garnish with chopped fresh parsley. Enjoy your flavorful, tender halibut meal!
Cooking Tips
-To avoid overcooking, start checking the fish's internal temperature at 20 minutes and every 5 minutes thereafter.
-If you don't have a large enough pot for the whole halibut, you can cut it into large steaks and boil them separately.
-Use fresh lemon juice rather than bottled for a brighter flavor in the gravy.
-Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other ingredients.
-Cool leftover cooked fish and gravy quickly to avoid bacterial growth and refrigerate within 2 hours.
Equipment Needed
- Large pot (big enough to hold whole halibut and water)
- Meat thermometer
- Strainer or fine sieve
- Saucepan for gravy
- Whisk
- Cutting board
- Sharp knife
- Ladle
Shopping List
- [ ] Whole halibut (1.5 kg) - Fresh or frozen, choose firm flesh with no fishy odor.
- [ ] Salt - Use sea salt or kosher salt for best flavor.
- [ ] Black peppercorns - Fresh whole peppercorns give better aroma than pre-ground.
- [ ] Bay leaves - Dried, aromatic to enhance broth flavor.
- [ ] Onion - Choose firm, unblemished onion.
- [ ] Carrot - Fresh, firm carrot without cracks.
- [ ] Celery stalk - Crisp and green stalk.
- [ ] Butter - Unsalted butter preferred for controlled seasoning.
- [ ] All-purpose flour - Use for roux; measure accurately.
- [ ] Milk or cream - Use whole milk or light cream as preferred.
- [ ] Fresh lemon juice - Fresh lemons for juicing, avoid bottled.
- [ ] Fresh parsley - Bright green, firm leaves.
Estimated total cost: $25. To save, check for fish specials or frozen halibut steaks as a substitute.
FAQ
How do I know when the halibut is fully cooked?
Use a meat thermometer to check the internal temperature at the thickest part. It should reach 62°C (143°F). The flesh should look opaque and flake easily with a fork.
Can I use frozen halibut for this recipe?
Yes, but make sure the fish is fully thawed in the refrigerator before cooking to ensure even cooking and food safety.
Can I use this method to cook other fish?
Yes, you can boil other firm white fish similarly, adjusting the cooking time based on the size and thickness of the fish.
How do I store leftover boiled halibut and gravy?
Cool them to room temperature within 2 hours, then store in airtight containers in the refrigerator for up to 2 days. Reheat thoroughly before eating.