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Wild Halibut Fillets

SKU
Wild Halibut Fillets
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Special Price $80 Original Price: $80
  • Details
  • Instructions
  • Nutrition
  • Recipes

Storing
Your Alaskan halibut has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.

Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer.

Thawing
The best way to thaw your halibut is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the halibut to lose flavor and texture. If you must thaw your halibut quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.


Regardless of how you like to cook your halibut (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method:
 
TO BAKE: Pre-heat oven to 275°. Place halibut fillet on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip fillet.
 
TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each halibut fillet with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque. Flip once, and continue grilling until fully cooked.
 
TO BROIL: Place halibut fillet on a broiler pan brushed with olive oil, on oven’s middle rack. Broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip fillet.
 
Serving Suggestions

Take fresh pineapple & cut into rings for the grill (canned are ok too!) - grill until the sugars start to carmelize, then allow to cool. Cut into 1/2 inch cubes, and in a large bowl mix with diced red bell peppers, chopped cilantro, chopped kiwi fruit and red pepper flakes (to taste).

Toss with olive oil or red wine vinegar as desired, and enjoy!

Nutrition Facts
Serving size 3 oz
Amount per serving
Calories 100
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 70mg 3%
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 19g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Wild Alaskan Halibut Fillets
Baked Halibut with Pureed Carrot & Cilantro
Ingredients

4 Seabear uncooked Halibut portions
4 large raw carrots
Tablespoon fresh grated ginger
½ cup cilantro leaves
Olive oil
Salt
Pepper

Instructions

Preparation
Make cilantro oil by combining cilantro leaves and olive oil in a food processor. Set aside. 

Boil carrots until they are soft. Place in food processor with grated ginger, 2 Tablespoons olive oil, and salt and pepper, and puree’. Add salt and pepper to taste. Set aside and keep warm. 

Brush halibut portions with olive oil, sprinkle with salt and pepper, and bake in a pre-heated oven at 275° for approximately 20 minutes. 

Plating the Dinners
Spread the carrot puree’ generously on each plate. Then, drizzle the cilantro oil over the puree’ in a pattern. Place the baked halibut fillet on top, and serve.

You can top the halibut fillet with sautéed in olive oil or butter until soft; we prefer either morel or shitake.

Serves 4

The largest flatfish in the sea, halibut are individually caught by hook and line along the continental shelf of the Pacific Northwest at icy cold depths of 900' or more.

The result is a lean, light whitefish with sweet, delicate flavor, perfectly firm texture and pure snow-white flesh. Halibut will hold its shape and texture whether baked, broiled, grilled, poached or steamed, and its flavor works equally well with bold sauces or simple spritz of lemon.

Each order contains four individually vacuum-sealed dinner-sized boneless, skinless Wild Halibut fillets (6 oz. each)

Here's what customers are saying about SeaBear & our Wild Halibut Fillets:

"Wonderful!" S Creekmore

Ships on Ice
Kosher
More Information
Ships On Ships on Ice
Instructions

Storing
Your Alaskan halibut has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.

Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer.

Thawing
The best way to thaw your halibut is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the halibut to lose flavor and texture. If you must thaw your halibut quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.


Regardless of how you like to cook your halibut (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method:
 
TO BAKE: Pre-heat oven to 275°. Place halibut fillet on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip fillet.
 
TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each halibut fillet with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque. Flip once, and continue grilling until fully cooked.
 
TO BROIL: Place halibut fillet on a broiler pan brushed with olive oil, on oven’s middle rack. Broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip fillet.
 
Serving Suggestions

Take fresh pineapple & cut into rings for the grill (canned are ok too!) - grill until the sugars start to carmelize, then allow to cool. Cut into 1/2 inch cubes, and in a large bowl mix with diced red bell peppers, chopped cilantro, chopped kiwi fruit and red pepper flakes (to taste).

Toss with olive oil or red wine vinegar as desired, and enjoy!

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