Perfectly Tender Boiled Halibut Fillet
Nutritional value per serving
Calories220kcal
Carbs0gram
Fat5gram
Protein30gram
Ingredients
- Halibut fillet (fresh, skinless)300 g
- Water (for boiling)1 liter
- Salt (to taste)1 tsp
- Fresh lemon juice1 tbsp
- Black pepper (freshly ground, to taste)n/a to taste
- Fresh herbs (such as parsley or dill, chopped)1 tbsp
This straightforward recipe guides you to boil halibut fillet until tender, preserving its delicate flavor and flaky texture. Ideal for home cooks seeking a healthy, low-fat cooking method. The recipe uses common ingredients and simple kitchen tools. The total cost of ingredients is approximately $12 USD, €11 EUR, £9 GBP, and ₹900 INR, feeding 2 servings. Each serving contains about 220 kcal. Perfect for pescatarian and low-fat diets. Cooking complexity is easy, with a total active preparation and cooking time of 15 minutes.
Preparation instructions
Prepare the halibut fillet
1Rinse the halibut fillet gently under cold water and pat dry with paper towels. This ensures cleanliness and removes any residual scales or liquids.
Bring water to a boil
2In a medium saucepan, bring 1 liter of water to a gentle boil over medium-high heat. Add 1 tsp of salt to season the water, which enhances the fish's flavor.
Boil the halibut fillet
3Reduce the heat to a simmer and carefully add the halibut fillet. Let it simmer gently for about 8-10 minutes, depending on thickness. Avoid vigorous boiling to prevent the fish from breaking apart.
Check internal temperature
4Use a food-safe instant-read thermometer to check the thickest part of the fillet. The internal temperature should reach at least 63°C (145°F) to ensure the fish is fully cooked and safe to eat.
Remove and drain
5Using a slotted spoon or spatula, carefully remove the fillet and place it on a plate lined with paper towels to drain excess water and prevent sogginess.
Season and serve
6Sprinkle freshly ground black pepper, drizzle lemon juice, and garnish with chopped fresh herbs for bright flavor. Serve warm immediately.
Cooking Tips
-Choose fresh halibut with firm flesh and a mild ocean scent when buying to ensure quality.
-Avoid overcooking to keep the halibut moist and tender — check for opaque, flaky flesh.
-Use a gentle simmer instead of a rolling boil to maintain the fish fillet's shape.
-If you don't have a thermometer, check doneness by gently flaking the thickest part with a fork; it should flake easily and look opaque.
Equipment Needed
- Medium saucepan
- Slotted spoon or spatula
- Instant-read food thermometer (recommended)
- Plate with paper towels
- Measuring spoons
Grocery Shopping List
- [ ] Halibut fillet (fresh, skinless) – Approx. $10 / €9 / £7.50 / ₹750. Choose firm and fresh fish with moist flesh, avoid any fish with a strong smell.
- [ ] Fresh lemon – Approx. $0.5 / €0.5 / £0.4 / ₹40. Pick heavy lemons with bright skins for juiciness.
- [ ] Fresh herbs (e.g., parsley or dill) – Approx. $1.5 / €1.5 / £1.2 / ₹120. Opt for vibrant green bunches without wilting.
- [ ] Black pepper (ground or whole) – Approx. $0.5 / €0.5 / £0.4 / ₹40. Freshly ground offers better flavor.
- [ ] Salt – Approx. $0.1 / €0.1 / £0.1 / ₹10. Use your regular kitchen salt.
FAQ
How do I know if the halibut is fully cooked?
The halibut will turn opaque and flake easily with a fork. To be certain, use a food thermometer to check that the internal temperature reaches 63°C (145°F).
Can I boil halibut with the skin on?
Yes, but skinless fillets are easier to eat and cook evenly. If you boil with skin on, the skin helps protect the flesh but may require gentle handling to avoid peeling off.
What if I don't have a thermometer?
Cut into the thickest part of the fillet; the flesh should be opaque, white, and easily flake with a fork. This indicates the fish is cooked.
Can I add other seasonings to the boiling water?
You can add herbs, lemon slices, or peppercorns to the water for subtle flavor, but avoid overpowering spices to keep the fish's natural taste.