Fresh Halibut Fish Steaks

Deep, meaty steaks cut from a large flatfish, with near-black skin along the edge and dense white flesh inside. The flesh is firm and slightly sweet, with a clean finish that stands up to strong flavours without being overwhelmed by them.

What you get

• 2 kg portion, cut into steaks roughly 2.5-3 cm thick
• Skin on, bone in
• Chilled and portioned by hand

Why cooks like them

• Thick cut that stays juicy and is hard to overcook
• Mild, sweet flavour with a satisfying meaty bite
• Lean, high in protein and rich in omega-3 fats

How to cook

• Sear in a hot pan and finish in the oven for a crisp edge
• Roast on a tray with lemon, thyme and olive oil
• Grill and serve with a salsa verde or a soy and ginger dressing

Storage

Keep refrigerated between 0 and 4 C and cook within two days. Freeze on the day of delivery for longer storage and use within three months.