Halibut retains its moisture well in frozen state and keeps its texture when cooked. It’s a very mild, sweet-tasting, lean fish with fine-grained, dense meat that dries out if overcooked. Halibut is an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces. It’s ideal for skewering as kebabs. A Canadian recipe calls for baking halibut with sour cream. Place fish in a greased, shallow baking dish. Season with salt, pepper and tarragon; dot with butter and sprinkle with chopped shallots. Cover with sour cream and bake at 375°F until fish flakes when tested with a fork. Before serving, garnish with parsley or chives or sprinkle with paprika. [SeafoodSource.com]
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