Halibut
Tender halibut fillets seasoned with orange zest and basil, baked to perfection for a light, flavorful main course ideal for seafood lovers and special dinners.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly grease a shallow baking dish large enough to hold the fish in a single layer.
- Season the fish with salt and pepper.
- Arrange the fish in the prepared dish.
- Sprinkle with orange peel and basil, then dot with butter.
- Bake for 12 to 15 minutes, basting occasionally with pan juices spooned over.
Tips & Substitutions
To enhance the flavor of your halibut, consider marinating it for 30 minutes in a mixture of olive oil, lemon juice, and herbs before baking. If you don't have orange peel, lemon zest can be a great substitute. For a crispy texture, broil the fish for the last few minutes of cooking. Ensure your fish is fresh for the best taste and texture.
Serving Suggestions
Serve the baked halibut with a side of steamed vegetables like asparagus or broccoli for a healthy meal. It pairs beautifully with rice or quinoa, which can absorb the delicious pan juices. A light salad or a side of roasted potatoes will complement the dish well. For a more festive touch, consider serving with a lemon-dill sauce.
Storage & Reheating
Leftover halibut can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 350°F for about 10 minutes to avoid drying it out. Alternatively, you can gently warm it in a skillet over low heat, adding a splash of water or broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Halibut contains roughly 46 calories, with 0g protein, 0g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the halibut is done cooking?
The halibut is done when it flakes easily with a fork and has an internal temperature of 145°F. Be careful not to overcook it, as halibut can become dry. If you use a meat thermometer, check the thickest part of the fillet for accuracy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).