Culinary Uses & Everyday Applications
Greenland halibut works well in simple weeknight meals and more refined seafood preparations.
🌿 Herb-Baked Halibut
Brush thawed fillets with extra virgin olive oil, then season with parsley, tarragon, garlic, and black pepper. Bake until cooked through and serve with lemon.
🥢 Ginger-Steamed Halibut
Steam the fillets with sliced ginger and scallions. Finish with a little light soy sauce for a simple, savory dish.
🍋 Classic Pan-Seared Halibut
Pat thawed fillets dry and season lightly. Sear the fillets in a preheated skillet with olive oil or clarified butter, turning carefully to help prevent them from breaking apart.
How to Prepare & Cook Greenland Halibut Fillets
01Oven Baking From Frozen: Preheat the oven to 200–210°C. Lightly coat frozen fillets with oil and arrange them in a baking dish. Bake for approximately 15–20 minutes, depending on thickness.
02Steaming From Frozen: Place frozen fillets in a covered steamer over simmering water. Steam for approximately 12–18 minutes, depending on thickness.
03Air Frying From Frozen: Preheat the air fryer to 190°C. Lightly brush the fillets with oil and cook for approximately 10–14 minutes, turning carefully if desired.
04Pan-Searing After Thawing: Thaw completely according to the package instructions and pat dry. Heat oil or clarified butter in a skillet over medium-high heat. Sear for approximately
3–4 minutes per side, depending on thickness, or until golden and cooked through.
*Cooking times are approximate and vary with fillet thickness, appliance, and starting temperature. For food safety, cook fish to an internal temperature of 63°C (145°F) at the thickest part, confirmed with a food thermometer.
Recipe: Baked Lemon Garlic Halibut
10 min prep | 15 min cook | Serves 2–3
Ingredients:
Directions:
01Preheat the Oven: Preheat the oven to 200°C and lightly grease a baking dish.
02Prepare the Fish: Pat the thawed Greenland halibut dry and arrange the fillets in the baking dish. Mix the olive oil, garlic, lemon juice, lemon zest, parsley, and dill. Spoon the mixture evenly over the fillets.
03Bake: Bake for approximately 12–15 minutes, depending on fillet thickness, until the thickest part reaches 63°C (145°F).
04Serve: Rest briefly, garnish with additional herbs if desired, and serve with lemon wedges.
| Reference Nutritional Values (raw flesh) | Per 100 g | % DV* |
| Calories | 186 kcal | 9% |
| Total Fat | 13.8 g | 18% |
| Saturated Fat | 2.5 g | 13% |
| Cholesterol | 46 mg | 15% |
| Sodium | 80 mg | 3% |
| Total Carbohydrates | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 0 g | — |
| Protein | 14.5 g | 29% |
| Vitamin D | 5 µg | 25% |
| Calcium | 14 mg | 1% |
| Iron | 0.5 mg | 3% |
| Potassium | 340 mg | 7% |
*Percent daily values are based on a 2,000-calorie diet. Values are estimates and may vary.
Storage
Proper frozen storage preserves delicate fish oil and texture.
01Keep Frozen: Store continuously at −18°C (0°F) or below until ready to thaw and prepare.
02Keep Sealed: Store in the original sealed vacuum packaging to help prevent freezer burn and quality loss.
03Delivered Frozen: Delivered frozen via cold-chain transport across Metro Manila, or available for pickup in Makati City.
Shelf Life
Refer to the date and storage instructions on the packaging.
01Frozen Storage: Keep frozen at −18°C (0°F) or below and consume by the best-before date indicated on the package.
02After Thawing: Keep refrigerated and cook within 24 hours. Do not refreeze once fully thawed.
03After Cooking: Store leftovers in an airtight container under refrigeration and consume within 1–2 days.
