Lemon-Infused Whole Boiled Halibut: A Simple & Delicious Seafood Delight
Nutritional value per serving
Calories280kcal
Carbs3gram
Fat5gram
Protein45gram
Ingredients
- Whole fresh halibut, cleaned and scaled (about 1.5 kg)1.5 kg
- Water (for boiling)3 liters
- Lemon, sliced (preferably organic and fresh)1 piece
- Garlic cloves, crushed3 pieces
- Fresh parsley, for garnisha handful n/a
- Salt1.5 tbsp
- Black peppercorns1 tsp
- Bay leaves2 pieces
This recipe shows you how to boil a whole halibut infused with fresh lemon, resulting in a tender, flavorful fish that's perfect for a healthy dinner. Boiling whole fish gently allows it to cook evenly without drying out, and the lemon adds a bright citrus fragrance. The total ingredient cost is approximately $20 USD (about €18, £15, ₹1650), making it an affordable yet impressive dish. It's a low-fat, high-protein option suitable for pescatarians and those watching calories. Difficulty is easy, making it accessible for even beginners in the kitchen. Total cooking time including preparation is around 35 minutes, ideal for a quick and nourishing meal.
Preparation instructions
Prepare the boiling liquid
1In a large pot, combine 3 liters of water, 1.5 tbsp salt, 1 tsp black peppercorns, 2 bay leaves, and sliced lemon. Bring this mixture to a boil over high heat, which usually takes about 10 minutes. This flavored boiling water will gently infuse the halibut with aroma and flavor.
Clean the halibut
2While the water is coming to a boil, rinse the whole halibut under cold running water. Ensure it’s fully gutted and scaled. Pat it dry with paper towels to remove excess moisture. Handling fresh fish carefully helps prevent cross-contamination. Use separate utensils and wash hands thoroughly after.
Lower the heat and add the fish
3Once the water boils, reduce heat to a gentle simmer (around 85–90°C or 185–194°F). Carefully lower the whole halibut into the pot. Add the crushed garlic cloves. Gently poke the water around the fish for even cooking and to prevent sticking. Simmer gently to preserve delicate flesh.
Simmer the halibut until done
4Let the halibut cook for about 15–20 minutes. Cooking time depends on the size; as a rule, cook about 10 minutes per 2.5 cm (1 inch) thickness. To check doneness, insert a meat thermometer into the thickest part; the internal temperature should reach at least 63°C (145°F) for safe consumption. The flesh should be opaque and flake easily with a fork.
Remove and serve
5Use a large slotted spoon or fish spatula to carefully remove the halibut from the pot. Place it on a serving platter. Garnish with fresh parsley and additional lemon slices if desired. Serve immediately for best texture and flavor.
Cooking Tips
-If you can’t get a whole halibut, you can use large fillets and reduce boiling time accordingly (about 8-10 minutes depending on thickness).
-Always clean utensils and surfaces after handling raw fish to avoid cross-contamination.
-Avoid rapid boiling once fish is added, as it may toughen the flesh. Gentle simmering is key.
-Use a thermometer for precise cooking, especially with whole fish, to ensure food safety.
Equipment Needed
- Large stock pot (big enough for whole fish)
- Slotted spoon or fish spatula
- Meat/food thermometer
- Cutting board
- Knife
- Tongs or large spoon
- Plates for serving
Shopping List
- [ ] Whole fresh halibut (about 1.5 kg) - Approx. $15 - Look for firm flesh, shiny skin, and fresh scent.
- [ ] Lemons (1 piece) - Approx. $0.50 - Choose bright, firm lemons.
- [ ] Fresh parsley (small bunch) - Approx. $1 - Select vibrant green leaves.
- [ ] Garlic cloves (3 pieces) - Approx. $0.10 - Pick firm bulbs with tight skin.
- [ ] Bay leaves (small packet) - Approx. $1 - Dried whole leaves are best.
- [ ] Black peppercorns (small packet) - Approx. $1 - Freshly ground for best flavor.
- [ ] Salt (table or sea salt) - Approx. $0.50 - Common household staple.
Total Approximate Cost: $19.10
FAQ
Can I boil a frozen whole halibut?
It’s best to fully thaw the whole halibut first in the refrigerator overnight before boiling to ensure even cooking and safe internal temperature.
How do I know when the halibut is fully cooked?
Use a meat thermometer to check that the thickest part reaches 63°C (145°F). The flesh should be opaque and flake easily with a fork.
Can I add other herbs or spices to the boiling water?
Absolutely! Feel free to experiment with dill, thyme, or bay leaves to enhance flavor according to your taste.
How should I store leftover boiled halibut?
Store leftovers in an airtight container in the refrigerator and consume within 2 days. Reheat gently to avoid overcooking.