Know this
A big flatfish with dense, snow white meat and a clean, mild sweetness. Because it is so lean it has no fat to hide behind, so overcook it by a minute and you get cotton. The chef secret: pull it just before you think it is done and let carryover heat finish it, the flesh should flake but still glisten.
Cook
Pat it bone dry, sear hard in a hot pan for a crust, then finish gently. A spoon of butter basted over the top keeps it moist.
Season
Spring into early summer for fresh Pacific halibut.
Best pairings
brown butter · lemon · capers · dill · peas · asparagus
Also worth trying: new potatoes, white wine, tarragon, fennel, creme fraiche, chili oil, parsley, shallot, cherry tomato, olive oil.
Recommended wine
A medium-bodied white. Chardonnay, white Burgundy, or Albarino. Around $20 to $40.
See the full pairing guide