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Things to know about Halibut internal temp and Cooking techniques

Halibut internal temp is the key to a perfectly cooked halibut dish. Overcooked halibut is a classic problem that many home cooks are facing. Don’t be too worried; learning the right techniques to cook halibut to an exact internal temperature is not that difficult. We’ll reveal the tips and tricks for a juicy and flavorful piece of halibut fish in the article below.

What is the right halibut internal temp?

The internal temperature for a fully cooked piece of halibut is 145 degrees Fahrenheit, the safe minimum serving temperature for fish recommended by USDA. Nevertheless, if you stick to this rule, your piece of fish will end up being dried out and overcooked.

To make it clear, halibut usually contains less fat content compared to most kinds of fish. The best results can only be achieved when your halibut is cooked to 125°F – 135°F. This is the range in which the halibut will remain juiciest. Perhaps the best option is to go with 130°F, as it’s the optimum temp considering the moistness and texture of the fish.

The right halibut internal temp is 145 degrees Fahrenheit
The right halibut internal temp is 145 degrees Fahrenheit

Best cooking methods for halibut

Pan-frying halibut

Step 1: Preheat the oven to 400°F. Then place an oven-safe skillet on your stove, add some olive oil and heat it over medium-high heat.

Step 2: Rub both sides of the skinless fish fillets with salt and pepper. You can also leave the skin on and cook the fish with the skin side down.

Step 3: After about 5 minutes, when the skillet is hot, carefully lay the halibut fillets in the pan. Remember to press down on the halibut fillets for about 1 minute so that the skin won’t shrink.

Step 4: Add 1 – 2 tablespoons of butter after 2 minutes of cooking. Spoon the melted butter on top of the halibut fillets while slightly tilting the pan.

Step 5: Put the pan with the halibut fillets in the oven after 3 or 4 minutes of pan-frying. Insert a meat thermometer into one of them to keep track of the temperature.

Step 6: Once the halibut fillets reach 125°F – 135°F, pull them out of the oven. This temperature range should be reached after 10 – 12 minutes of cooking in the oven.

Once the halibut internal temp reaches 125°F – 135°F, pull them out of the oven
Once the halibut internal temp reaches 125°F – 135°F, pull them out of the oven

More recipe: The Temperature of Salmon For a Great Dish

Oven-baked halibut

Step 1: Preheat the oven to 400°F. Rub both sides of the fish fillets with salt and pepper, then add some olive oil on top.

Step 2: Pour 2 tbsp olive oil into an oven-safe plate, then lay the halibut fillets on the plate and transfer it to the oven.

Step 3: After about 10 minutes of cooking, start looking at the temperature periodically. Once the meat thermometer registers 130°F, pull the halibut out from the oven.

Cooking halibut on the grill

Step 1: Clean the grates, grease and heat them up. Add some oil on both sides of the halibut fillets. If you leave the halibut with skin on, place them skin side down against the grates to prevent the fish from falling apart. If you want the halibut to be cooked with flesh-side down, try to brine the halibut to make it more firm. The proportion is 1/3 cup salt combined with 8 cups of water.

Step 2: Once the grates are hot enough, lay the halibut fillets on the grates. Grill for about 4 minutes and then flip the fillets to the other side and cook for four more minutes. You know they’re ready to serve when a meat thermometer inserted into the fish reaches 130°F.

Sous Vide halibut

Step 1: Preheat the water bath for the sous vide to 129°F. Rub the halibut fillets with salt and pepper, then transfer them to a Ziploc bag. Try not to overcrowd the bag.

Step 2: Submerge the bag with the halibut in the water bath, keep them close to the side of the container. Cook for about 20 minutes, then check the temperature. Over 125°F should be enough for the halibut to be cooked through.

See also: How long to bake salmon at 400 degrees F – Useful cooking tips.

Tips for cooking halibut

The cooking time: Time by itself should never be used as the main factor when you want to determine the doneness of your halibut or whatever kinds of food. The cooking time varies depending on the thickness of the piece of fish, the temperature of cooking…

To keep halibut juicy: The easiest way to make juicy halibut fillets is to know the right minimum internal temp. 130°F-135°F should be enough for a perfect medium piece of fish with an opaque center. If you like medium-rare or rare halibut, then the temperature range will be 120°F-125°F.

The easiest way to check the doneness of the halibut without a thermometer: If you don’t have an instant-read meat thermometer handy, try testing the halibut using a fork. Angle the fork and twist gently at the thickest part of the fish. The halibut can easily flake once it’s cooked through, losing its translucent appearance.

What does overcooked halibut taste like? Halibut is known to be super lean. That’s why it can easily be overcooked. You’ll know if your halibut is overdone when it becomes so tough and chewy that a knife might be needed to cut it through.

You’ll master the cooking skills for halibut when you know the right halibut internal temp. It’s not that difficult, the rule of thumb is to stop cooking once the halibut reaches around 130°F. If you have any questions, ask away by leaving a comment below. Thank you for choosing Bourbon O as your cooking guidance!

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