Quick-Cured Halibut in Chile-Lime Dressing
At her Oakland restaurant Nyum Bai, chef Nite Yun serves classic Cambodian street food like this quick-cured, brightly acidic halibut in lettuce cups, AKA plea trey. Red Thai chiles, as opposed to green, impart a subtle fruitiness and more up-front spice in the lime marinade, which pulls double-duty as a dressing. A touch of oil right before serving adds flavor-boosting richness to lean halibut.
Halibut with Beurre Blanc and Daikon Choucroute
Ribbons of pickled daikon topped with delicately steamed halibut and creamy, tangy beurre blanc create a stunning white-on-white-on-white presentation. This is elegant, modern French cooking at its very best from chef Daniel Rose of Manhattan’s Le Coucou. Slideshow: More Halibut Recipes
Halibut with Einkorn, Morels and Tempura Ramps
This elegant dish from Seattle chef Edouardo Jordan features high-in-protein einkorn, the oldest and smallest variety of wheat berry and the only one that’s never been hybridized. Its sweetness is perfect with the earthy morels. The fried ramps are more than just a flourish—they’re spectacularly tasty. Slideshow: More Halibut Recipes
Mastering My Mistakes: How to Cook Halibut
Inspired by her book, Mastering My Mistakes in the Kitchen, F&W editor in chief Dana Cowin talks about her attempts to make a simple dinner with guidance from a chef. Here, Kristen Kish, the Boston-based winner of Top Chef Season 10, helps Dana cook halibut like a pro.