In Norway, halibut is served to royalty on special occasions because of its delicate flavor and dense, meaty texture. Halibut can weigh upwards of 600 pounds, and are a member of the flatfish family. A 3.5-ounce halibut portion contains 1000 milligrams of omega-3 fatty acids that help our bodies with inflammation. Most experts agree that people should eat at least six ounces of fish per week because the protein is high quality and low in fat, containing many vitamins and minerals.
Many people are concerned about the mercury content in fish. I believe the benefits far outweigh the risks, especially when you know where the fish were caught or farmed. Interesting research from Purdue University shows that drinking tea with fish can bind some of the mercury present in fish.
Halibut is easy to cook and does not smell or taste “fishy.” I bake it at 375 degrees in the oven for 20-30 minutes with a sauce or simply with lemon, butter and seasonings. Below are a couple of recipes for easy sauces that complement halibut. Simply mix together, pour over four to six halibut filets and bake in a 375-degree oven for 20 to 30 minutes, until fish flakes with a fork.
1/2 c. apricot jam
2 tbsp. white wine vinegar
1 1/2 tsp. fresh tarragon, chopped
3 tbsp. honey
3 tbsp. Dijon mustard
3 tbsp. rice vinegar