Pan-Roasting Halibut - Cooks Illustrated

Published March 1, 2002.

Is it possible to cook halibut steaks that have plenty of flavor and are both tender and moist—and do it quickly?

The Problem

Chefs often choose to braise halibut instead of pan-roasting or sautéing because this moist-heat cooking technique keeps the fish from drying out. The problem is that braising doesn't allow for browning, therefore producing a fish that the test kitchen considers bland-tasting.

The Goal

We didn't want to make any compromises on either texture or flavor, so we set out to develop a technique for pan-roasting halibut that would produce perfectly cooked, moist, and tender fish.

The Solution

Use a two-step process to boost flavor and preserve moisture: Brown the fish in olive oil on the stovetop in a heavy ovenproof skillet (but on one side only to prevent overcooking), then put the fish in the oven to finish cooking. This common restaurant technique results in perfectly cooked fish with a lot of flavor. To complement the lean fish, pair the halibut with flavored butter or vinaigrette.

list of recipes

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.