We like stronger sauces and flavours with halibut because we find it fairly bland or a little too delicate. I usually go the curry, lemon dill, lemon oregano , Greek lemon oregano tomato Plaka-style, or creamy English fish pie directions.
I tend to alternate between salmon / char and halibut for our Friday suppers.
One dining companion doesn’t like cod or haddock. I don’t like catfish, tilapia or basa. I have had some bad Lake Huron Whitefish, our local fresh water white-fleshed fish lately so I now only buy it occasionally from a fishmonger located 20 miles away.
Halibut is the only white fleshed fish all of us like, so it’s our current go-to for a white-fleshed hunk of fish. I also buy Lake Huron pickerel occasionally, which is also a delicate fish.
I can’t find red snapper, grouper , swordfish, sea bream (porgy), Mediterranean sea bass (branzino), striped bass, rockfish, or monkfish at local seafood counters in midsized city grocery stores in Ontario anymore.
I can find those less common types of fish at upscale fishmongers in Toronto, and in Toronto’s Greektown and Little Portugal.
The usual fish counter choices in Ontario are : tilapia, basa, haddock, cod, lake perch, halibut, salmon, and trout.
Our local Lake Erie yellow perch costs the same as halibut lately, and halibut feels like a more deluxe choice for the same price.
In terms of curries, we liked halibut in the Keralan curries I tried last year.
A winged halibut curry
