Steaming Halibut: The Perfect Recipe For Your Steam Oven

Halibut is a species of flatfish that is rich in selenium, magnesium, omega 3 fatty acids, and niacin. It is a lean fish with a mild flavour and a firm but tender texture. When it comes to cooking halibut, there are a few different methods you can use. You can bake it in the oven, steam it, or cook it on a stovetop.

Baking halibut in the oven is a simple process that only requires a few basic ingredients. First, preheat your oven to 400-425°F. Then, season the halibut fillets with salt, pepper, and other desired spices or herbs. You can also brush the fillets with olive oil, lemon juice, or another type of oil to add moisture and flavour. Place the halibut in a baking dish and bake for 10-15 minutes, or until the fish is opaque and flakes easily with a fork.

Another option is to steam the halibut. To do this, you can use a steamer basket and wok, or simply steam it in a packet of parchment paper or aluminum foil in the oven. If using a steamer, fill the base of the steamer or wok with about 4 inches of water and bring it to a boil. Place the halibut, skin-side down, on a plate that fits inside the steamer, and season with salt and ginger. Cover and steam for 6-12 minutes, or until the fish is opaque. If using the parchment paper method, preheat your oven to 400°F. Create packets with parchment paper or foil, adding liquid seasonings, aromatics, and vegetables to cook alongside the fish. Place the halibut in the packets and seal tightly, then bake for 10-12 minutes, or until the fish is opaque and flakes easily.

How to steam halibut en papillote

Steaming halibut en papillote is a great way to cook this lean and mild fish, which is easy to overcook. The parchment paper or foil packet protects the fish from the intense, drying heat of the oven, allowing it to retain moisture. This method also lets you add liquid seasonings, aromatics, and vegetables to steam alongside the fish.

Ingredients

• Wine, broth, citrus juice, or diced tomatoes
• Oil or butter
• Halibut fillets
• Fresh produce such as bok choy, zucchini, cabbage, or mango
• Aromatics like herbs or alliums
• Salt and pepper

Method

• Preheat your oven to 400°F.
• Choose a liquid to use as your main steaming medium, such as wine, broth, or citrus juice. Add a bit of fat, such as oil or butter, as halibut is a lean fish. Use about 1-2 teaspoons of liquid and 2-3 teaspoons of fat for every 6 ounces of halibut.
• Prepare your vegetables and aromatics. Vegetables that take longer to cook, like cabbage, should be shredded or thinly sliced.
• Cut two sheets of parchment paper or foil into 24" long sheets. You can cut them into a heart shape if you like.
• Place your halibut fillets in the center of the bottom half of each sheet, leaving about an inch of space around the edges.
• Top the halibut with your chosen wet and dry ingredients, including the vegetables and aromatics. Season with salt and pepper.
• Bring the other half of the paper or foil over the fish and vegetables. Starting at one corner, fold the paper or foil onto itself, moving around the edge and tucking the final corner under to create a good seal.
• Place the packets on a baking sheet and put them in the oven.
• Steam the halibut for about 10-12 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork and is opaque throughout, or when it reaches an internal temperature of 130°F.
• Remove the packets from the oven and let them rest for a minute before carefully opening them. Serve immediately.

How to steam halibut with ginger

Steaming halibut is a great way to cook this meaty, mild-flavoured fish, as it helps to retain its moisture and prevent it from drying out. This method of cooking also allows you to add liquid seasonings, aromatics, and vegetables to your dish.

Ingredients:

• Halibut fillets
• Fresh ginger
• Scallions/green onions
• Soy sauce
• Sherry or rice wine
• Sesame oil
• Salt
• Vegetable oil
• Cilantro (optional)

Method:

• Start by patting your halibut fillets dry with paper towels.
• Rub both sides of the fillets with salt.
• Scatter grated or shredded ginger over the top of the fish.
• Place the fish onto a heatproof dish, such as a plate that will fit inside your steamer, or directly into the steamer basket.
• If using a steamer basket, fill the base of your steamer pan or wok with a few inches of water and bring to a rolling boil over high heat.
• Place the dish or basket into the steamer, cover, and steam for 6-12 minutes, depending on the thickness of your fish. The fish is cooked when it is opaque throughout.
• While the fish is steaming, combine soy sauce, sherry or rice wine, and sesame oil in a small bowl.
• In a separate pan, heat vegetable oil until hot but not smoking.
• Once the fish is cooked, carefully transfer it to a serving platter, leaving any liquid behind.
• Pour the soy sauce mixture over the fish, followed by the scallions or green onions.
• Finally, slowly drizzle the hot oil over the fish and serve immediately.

Tips:

• You can use parchment paper or aluminium foil to create a packet for your fish, which will help to protect it from the drying heat of the oven.
• Add other liquids such as wine, broth, citrus juice, or diced tomatoes to your steaming liquid for extra flavour.
• Include some fat in your steaming liquid, such as coconut milk, oil, or butter, as halibut is a lean fish.
• Add vegetables such as bok choy, cabbage, zucchini, or mango to steam alongside the fish.
• The steaming method is also suitable for other types of white fish, such as cod or snapper.

How to bake halibut with lemon and dill

Ingredients:

• 1 pound halibut fillet, sliced into 4 pieces (adjust depending on thickness)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Aleppo pepper or red pepper flakes (optional)
• 3 tablespoons chopped fresh dill
• Kosher salt and black pepper
• Extra virgin olive oil
• Lemon

Method:

• Preheat your oven to 425°F.
• Lightly brush a sheet pan with a thin layer of olive oil.
• Season the halibut fillets. Sprinkle the fish all over with salt and pepper, Italian seasoning, garlic powder, and Aleppo pepper or red pepper flakes (if using).
• Drizzle the fish with extra virgin olive oil.
• Cut half of the lemon into thin slices and arrange them on top of the fish.
• Bake on the middle rack of the oven for 10 to 15 minutes, until the thickest part of the fish flakes easily with a fork.
• Remove from the oven and squeeze the remaining lemon all over the fish.
• Sprinkle on the dill and serve immediately.

Tips:

• If your halibut fillets have skin on, roast them skin-side down and remove the skin before serving.
• Be careful not to overcook the fish, as it will become dry.
• This recipe works well with any sturdy but mildly flavoured white fish, such as cod, fluke, flounder, or turbot.

How to bake halibut with olive oil and herbs

Ingredients

• Halibut fillets
• Olive oil
• Herbs of your choice (e.g. rosemary, dill, parsley, thyme)
• Salt and pepper
• Lemon
• Other vegetables of your choice (optional)

Method

Preheat your oven to 400°F.

Place your halibut fillets on a baking sheet or in a baking dish. Brush the fillets with olive oil and season generously with salt and pepper.

In a small bowl, mix your chosen herbs and spices together. Sprinkle this mixture over the halibut fillets, covering them evenly.

Bake the halibut for 10-15 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork and is opaque, yet still tender on the inside.

Serve with a squeeze of fresh lemon juice over the top.

Tips

• You can also add other vegetables to bake alongside the halibut. Try green beans, cherry tomatoes, onions, mushrooms, bell peppers, or asparagus.
• If you want to add extra flavour to the halibut, you can marinate it in a mixture of olive oil, lemon juice, garlic, and herbs before baking.
• Be careful not to overcook the halibut, as it can dry out easily.

How to avoid overcooking halibut

Halibut is a mild, sweet, and tender fish with a delicate yet rich flavor. However, it is also quite easy to overcook, so here are some tips to avoid that:

The main thing to remember when cooking halibut is that it is a lean fish with a low-fat content, which means it dries out and becomes overcooked very easily. Therefore, it is important to keep an eye on it and not leave it on the heat for too long. The line between just-right and dry, overcooked halibut is quite thin.

When cooking halibut in a steam oven, it is recommended to steam it en papillote, in a packet of parchment paper or aluminum foil. This helps to protect the fish from the intense, drying heat of the oven while allowing it to retain moisture. To do this, preheat your oven to 400 degrees Fahrenheit. Pick a liquid to use as your main steaming medium, such as wine, broth, citrus juice, or diced tomatoes, and add a bit of fat like oil or butter. For every 6 ounces of halibut, use 1-2 teaspoons of liquid and 2-3 teaspoons of fat. Add your chosen seasonings, as well as vegetables and fruits that can be steamed in a short amount of time, such as bok choy or diced mangoes. Create an envelope or packet out of the parchment paper or foil, placing the halibut fillets in the center with some wiggle room for steam to circulate. Seal the packet tightly and transfer it to a baking sheet. The halibut will need about 10 to 12 minutes to steam, depending on its thickness. It is done when it flakes easily with a fork and is opaque throughout, or when it reaches an internal temperature of 130 degrees Fahrenheit in the thickest part of the fillet.

Another tip to avoid overcooking halibut is to use moist cooking methods such as poaching or braising. These methods rely on a cooking liquid, such as water, stock, wine, or beer, to cook the fish, which helps to infuse it with moisture and flavor. With these methods, you don't have to worry as much about the fish drying out, even if you leave it in the pan for a couple of minutes too long.

Additionally, when grilling halibut, it is important to know the right internal temperature to aim for. For a firm-but-flaky texture, shoot for a perfect medium, which is an internal temperature of 130 to 135 degrees Fahrenheit. If you prefer your fish rare or medium-rare, look for temperatures of 120 degrees Fahrenheit for rare and 125 degrees Fahrenheit for medium-rare. Keep in mind that the internal temperature of the halibut will continue to rise by about 5 degrees even after you remove it from the heat due to carryover cooking. Therefore, remove the halibut from the heat just before it reaches your desired temperature. You can use an instant-read thermometer to monitor the internal temperature of the halibut while it cooks.

Frequently asked questions