Mastering My Mistakes: How to Cook Halibut

By Food & Wine
Updated May 01, 2017
Credit: © Nicole Franzen
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.
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Tip #1

Credit: © Nicole Franzen
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Only salt one side of the fish after you take it out of the brine or it’ll get too salty.

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Tip #2

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On a very long piece of parchment, place the fish at one end (not in the middle) so you can fold the paper over it.

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Tip #3

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Kristen taught me there is a “presentation” side of the fish. Who knew? It’s the skinless side, and it needs to face up.

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Tip #4

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Halibut fillet is thinner at the edges than in the center. Kristen nudged the flesh together to make a neat rectangle so the fillet cooks evenly.

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Tip #5

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I’m pretty good at wrapping presents, so I approached wrapping halibut the same way. This was a terrible idea since obviously I couldn’t use tape to seal the parchment.

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Tip #6

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Kristen folded the parchment over the fish as if she were closing a book, then started tightly twisting the edge in tiny increments.

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Credit: © Nicole Franzen

Kristen keeps it simple by roasting halibut, corn, tomatoes and green beans all in one simple packet, allowing the flavors to merge into one delicious meal.

Get the Recipe: Halibut in Parchment with Corn and Tomatoes

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