The whitefish that eats like a steak, snow-white, firm, and mild, with big meaty flakes that hold on the fork. Lean fish moves fast, so cook it hot and pull it early.
On the skillet
Pat it dry, salt it, and sear your North 36 Farms Halibut hard in an oiled skillet, two to three minutes a side depending on thickness, until it just turns opaque and the flakes begin to separate. A spoon of butter at the end and a squeeze of lemon is all it wants.
In the oven
Set your North 36 Farms whole loin on a parchment-lined sheet pan, rub it with oil and salt, and roast it hot at 400F until the flakes just begin to separate. You can also cut the loin into thick steaks and sear them hard in the pan, two to three minutes a side.
On the grill
Lay it straight on the grates or a grill tray over medium heat and close the lid, since its firm flesh holds together well over fire.
Pull it at 130F and no higher than 135F, since lean fish dries fast. Watch it close at the end and pull it early. Halibut rewards a light hand.
