Thermal Secrets: How to Grill Halibut

Another member of the aquatic family has found its way to our cookout parties and is often used as an alternative to chicken. It is flaky and soft, and enhances the dinner delight when cooked with properly marinated sauces and chutneys.

Grilled halibut has a low fat content and thus can stick to the skillet or grill after most of its small amount of grease has been lost. While cooking, expert chefs recommend keeping an eye on it and flipping it instantly to avoid overcooking. Overcooking can cause the white flesh to disintegrate into fragments, making the fancy fish fillet not only lose its unique savour but also the reason for the chef’s disappointment.

What is Halibut?

Halibut is a member of the flatfish right-eyed flounder family that is generically found in the oceans of the Arctic, Atlantic, and Pacific. These deep-sea fish have white flesh and are a significant source of natural minerals, such as selenium. Selenium helps reduce the risk of cancer and asthma. Besides, it is helpful for patients going through heart diseases, thyroid and mental illnesses, etc.

Generally, this fish is man-sized or even more than that, with a length of almost 9 feet and 5 to 6 feet in width. It weighs almost 500 pounds (226 kg). It costs hundreds of dollars, so no one would want to ruin its texture and flavours while cooking. Even the specialists take extra care to serve the best product, protecting not only their reputation but also their jobs at fancy seafood restaurants.

Is It Wholesome to Eat?

Whenever it comes to consuming seafood, specifically fish, many raise eyebrows to find out whether it’s safe or not to eat aquatic species found near the ocean bed. Well, to their satisfaction, halibut is one of a kind, with several God-given minerals and other micronutrients.

It contains niacin, phosphorus, selenium, vitamin B12, vitamin B6, magnesium, etc. Individuals who keep this food a constant part of their diet witness brilliant health benefits. Although it is deemed a food of the affluent because of its high supermarket prices. It generally costs $20 to $60 per pound, which is worthwhile.

What’s the Correct Internal Temperature?

Before getting started, go through the temperature chart to find out or recall the right cooking heat. For soft and intact flesh, go for between 130°F-135°F(54-57℃). You can also end up cooking rare or medium-rare at temperatures 120°F-125°F(48-51℃), respectively.

Trying to reach the point of being well-done can be a little challenging to avoid letting it break into pieces. While grilling, make sure the heat reaches the centre of the meat to cook it properly. Leaving it raw can be dangerous to health and can cause stomach illnesses.

Avoiding it from Sticking on the Grill

Because of its low-fat content, halibut is prone to adhering to grill grates, as previously stated. On your grill grates, a liberal layer of the appropriate oil may help a lot. The key is to choose a grease that can survive the grill’s extreme temperatures. The temp at which fat in oil breaks down starch is known as the smoke point. It generally has a bad aroma and might alter the overall flavour of the food.

Clean your grill grills and cover them thoroughly with a high-smoke-point oil. Use Olive Oil, which has a reasonably high heat capacity of around 450°F (232℃) or higher.

Uses of Thermometer to Constantly Check the Internal Temperature

As mentioned above, grilling fish is not easy due to their delicate and easily burnable skin and meat. To ensure perfect cooking without losing flavour or food fragrance.

To achieve the best results, keep checking the internal temperature with a thin-tip thermometer designed for food. Moreover, work gently and do not poke holes in multiple sides of the meat. Because doing this can cause the flesh to break apart once you put it into the serving dish using tweezers.

There are many food thermometers available on the market with the latest features. Always go for the digital one that can also be used while the meat is on the grill or in the oven. These are called Leave-In thermometers, which gauge accurate temps. Before use, the probe must be properly cleaned. Dry it with a tissue or a sanitised napkin. Don’t forget to grease it slightly, and also avoid pushing it hard and deep inside.

Halibut: How to Select and Cook

Take a lookout for white, shiny flesh when purchasing fresh halibut at the retail outlet, and avoid any portions that appear dry or washed out. Brown patches, mostly on white flesh, should be avoided at all costs. The meat should have a moist appearance, similar to that of a steak. Boiling, heating, grilling, or steaming are all options for peeling this fish. However, if cooked for too long, the lean meat will become dry, as mentioned several times above.

Conclusion

Cooking halibut can be done in the oven, on the grill, or by searing in a saucepan. The only thing is to maintain certain temperatures and conditions to dish out the beyond-perfect, savoury deep-water fish. If you’re a beginner and want to learn the best ways to be one of the finest chefs, do keep in mind all the helpful tips and tricks. Using food thermometers is highly beneficial for preventing your fish from overcooking or burning. Besides, don’t exceed the required cooking time per fillet and you can also prepare different sauces to enhance the salt n pepper flavor of your favorite white meat treat.

Apart from multiple health benefits, there also exist some hazards that can be the basis of diseases caused by excessive intake of halibut. Maintaining a balance is worth your precious well-being.