Mastering My Mistakes: How to Cook Halibut
Tip #1
Only salt one side of the fish after you take it out of the brine or it’ll get too salty.
1 of 7
Tip #2
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.
2 of 7
Tip #3
Kristen taught me there is a “presentation” side of the fish. Who knew? It’s the skinless side, and it needs to face up.
3 of 7
Tip #4
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.
4 of 7
Tip #5
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.
5 of 7
Tip #6
Kristen folded the parchment over the fish as if she were closing a book, then started tightly twisting the edge in tiny increments.
6 of 7
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