Halibut is a lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture.
BAKE, BROIL OR GRILL
To Thaw: Remove portions from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed.
Simple Preparation Instructions: For best taste and texture, bake or broil the chilean sea bass portions.
Bake: Preheat oven to about 425°F. Place portions in lightly oiled shallow baking dish. Season with salt, pepper, and butter or olive oil. Bake 6-10 minutes until the portion is just opaque and internal temperature reaches 145°F.
Grill: Preheat grill. Season portions with salt and pepper. Place portions on grill. Cook for 3-4 minutes, gently turn the portions and cook for an additional 2-3 minutes until internal temperature reaches 145°F.
Broil: Preheat broiler. Season fish with salt, pepper and lemon juice. Place pan containing fish 4 to 5 inches from heat and broil 6-10 minutes per inch of thickness of portion, until internal temperature reaches 145°F.
CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or oven.