Oven temperatures vary. Cook to an internal temperature of 145°F.
Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.
Bake: Place halibut in baking dish in a preheated oven at 400°F. It is not necessary to turn halibut during cooking. Brush with butter or sprinkle with herbs if desired.
Sauté: Sauté halibut in oil, butter or margarine over medium-high heat. Turn halfway through cooking for even browning.
Poach: Cover halibut with boiling, salted water. Add flavorings such as lemon slices, white wine or herbs to the poaching liquid.
Grill: Place halibut on well greased grill a few inches above hot coals. Turn once halfway through cooking time. Brush with oil, butter, margarine or marinade several times during cooking.
Broil: Broil halibut 4 inches from heat. Brush with oil, butter, margarine or marinade several times during cooking.