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Steaming

The steam gently cooks the halibut while enhancing the natural flavours of the fish.

Steaming is a gentle cooking method with liquids that infuses the fish. Glitne halibut can be steamed over boiling liquid, in a steam oven or in a steamer basket. The steam cooks the halibut while enhancing the natural flavours of the fish. The liquid is often water or a fish stock and additional ingredients (e.g. herbs, citrus or white wine) may be added.

Cut the halibut in equal sizes.

Prepare the steaming liquid and bring it to a boil.

Place the halibut in the steamer and steam until done (slightly translucent in the centre, 45-48 °C).

Serve immediately with the steam liquid or a light sauce.