Halibut, the biggest and best flat fish

Halibut
By Michael O’Meara the chef at Oscars bistro

The Atlantic Halibut is an impressive fish which also holds the title of being the biggest of all the flat fish. Atlantic Halibut (Hippoglossus hippoglossus) are larger than the pacific Halibut (Hippoglossus stenolepis) and is an opportunistic hunter that will consume just about any prey which comes into range of its mouth. Indeed this is a big fish and can reach a weight of 350KG and length of 2.5 metres. Although a big monster sized Halibut is incredibly impressive to see on a fish mongers stall, in fact the smaller specimens tend to be far superior for the table. The bigger fish develop a course texture. Halibut have a distinctive white flesh which is vary flavourful and dense in texture but also a little dry which is explained by the extremely low fat content of the fish. Due to this it is a common error among cooks to over-cook the fish. But when halibut are in prime condition and cooked well, this is seafood which can compete with the finest of the seas bounty. Halibut is a prime fish and is expensive to buy, but when available is well worth trying.

A great accompaniment to go with just about any fish is marsh samphire also know as glasswort which is a salty sea vegetable and available from good fish mongers.

Halibut steaks with samphire, cockles and pistachio pesto
Serves 2
2 X 170gram Halibut steak per person
150 gram marsh samphire
10 fresh cockles washed and in their shells.
A little clarified butter to fry the fish


For pesto which can be made in advance
40gram pistachio nuts
40 gram flat leaf parsley
Juice from one lemon
50 ml extra virgin olive oil
Blend all the ingredients in a liquidiser until smooth

1. Season the halibut
2. Heat a thick based pan, add a little clarified butter, and then place the fish on to the pan with the skin side down. Allow cook for 4 minutes, then turn and add the cockles. Cover the pan with a little baking parchment to allow steam lightly. Cook for around 4 more minutes then remove the pan from the heat and allow the fish rest in the hot pan without heat to complete the cookery process.
3. Remove the cooked halibut from the pan and hold hot. Add the samphire to the pan with the cockles and cook lightly.
To serve simply place the fish on to an appropriate plate and decorate with the cockles, samphire and pesto, serve straight away.