Halibut are the largest of the flat fish, sometimes growing up to 2m/6.5ft and weighing well over 200kg/440lb, although they normally weigh between 3kg and 15kg. Halibut have elegant , elongated greenish-brown bodies, a pointed head with the eyes on the right-hand side, and pearly white undersides. Halibut live in very cold, deep waters off the Scotland, Norway, Iceland and Newfoundland.
Instructions: Simply defrost and cook in the oven or grill, but is best poached very very gently at a temperature you can just feel with your finger in virgin olive oil. Not to be confused with Mock/Greenland/Black halibut (Reinhardtius hippoglossoides) – all names for an inferior species.