Imported Skinless Boneless Greenland Halibut
Php 999.00 / kg
Greenland halibut is a deepwater flatfish found in the icy depths of the northern Atlantic and Arctic oceans. Its meat is white as snow with pleasantly soft and delicate texture. Highly appreciated for its fullness in flavor and its mild sweetness with buttery taste.
A very vesatile delicacy originating from Greenland cuisine and now gaining popularity worldwide. Easy in the kitchen that fits in any cooking and levels up the culinary expertise.
- Excellent for your fish recipes and seafood platter
- Ideal for buffets and gourmet meals
- Simply surround in breading of buttermilk and flour and pan-fry in butter
- Great steamed and topped with spicy sauce
- Goes well with rich sauces, or even just simple pan frying on its own, lightly seasoned
- Perfect for grilling or sautéing
Two or three portions of these fillets each week will give you a health boost and well-balanced diet.
It has high content of healthy fats, the omega-3 fatty acids. These good fats may just help elevate good cholesterol levels while lowering blood pressure. They help prevent fat build-up in the arteries, thus potentially lower the risk of cardiovascular diseases and cancer. In addition, they also get to play an important part in brain health.
Furthermore, it has good amounts of selenium, a trace mineral that has antioxidant powers. It helps stave off wrecking free radicals and harmful chemical processes in the body and keep immune system healthy. It has anti-inflammation properties, too.
It is a good source of vitamin B6 and B12, as well as phosphorus. Other vitamins and minerals are also available in small amounts.
*Specific recommendations for pregnant or breasfeeding women may be applicable.
Keep frozen (-18°C) until ready to thaw.
Avoid refreezing after defrosting.
Remove from packaging.
Refrigerate below 38°F overnight or put under running cold water.
Delivered frozen, vacuum packed by 1 piece
Net weight: ave. 650 - 700 g per pack
Greenland Halibut Sautéed Fillet with Corn and Bacon
4 skinless, boneless Greenland halibut fillets
1 smoked bacon slice
2 lemon wedges
2 cups corn kernels
1 tbsp extra-virgin olive oil
1 tbsp butter
1/2 cup green onions, sliced
Salt and pepper
Season fish with salt and pepper evenly.
Heat a nonstick pan over medium-high heat.
Drizzle with olive oil.
Sauté fish on each side until golden brown or cooked.
Remove from pan, set aside and keep warm on a plate.
Cook bacon in the same pan over medium heat until crisp.
Remove bacon from pan then crumble.
Cook corn kernels in the same pan, add butter and green onions. Stir.
Remove from heat and put on a plate.
Place sautéd fish on top and side with lemon wedges.
Serve and enjoy!
During the Greenland halibut's development, its left eye migrates to the right side of its head. It can swim vertically. Both sides of its body are speckled in brown but the left is paler than the right side.