HALIBUT IS THE GO-TO FISH FOR PEOPLE WHO DON’T REALLY LIKE FISH. IT HAS A MILD TASTE, AN APPEALINGLY WHITE FLESH, A PLEASANT, UN-FISHY TASTE. IT IS ALSO VERY DIFFICULT TO COOK. BECAUSE ITS FLESH IS DENSE LIKE SWORDFISH, NOT FLAKY LIKE COD, OVERCOOKING DRIES IT OUT AND TOUGHENS IT. MORE THAN ONCE I’VE RUINED A PERFECTLY GOOD PIECE OF HALIBUT BY PAN COOKING IT EITHER ON TOO HIGH A HEAT OR FOR TOO LONG. THIS IS WHY POACHING IS IDEAL FOR HALIBUT. COOKING IT GENTLY IN LIQUID ASSURES THAT THE FLESH WILL STAY TENDER AND MOIST. IN THIS CASE, I MADE A BROTH WITH FRESH MUSSELS AND WHITE WINE. HOLLANDAISE IS BOTH RICH AND ELEGANT. THE LEMON JUICE IN THE SAUCE ENHANCES THE FLAVOR OF THIS DELICATE FISH. THE MUSSELS ROUND IT OUT WITH A FISHY TANG.
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