That sounds like a good idea! Do you mean the machine is set at 120? For how long?
Yes, 120F for around 45 minutes. That’s just the temperature and time for flakiness. I’m not sure it would kill any larger nasties, but I haven’t found any. Germs take longer to multiply, so it’s safe at that heat.
I cooked halibut in the Newburg sauce from this recipe tonight. We liked it a lot.
https://www.foodnetwork.com/recipes/seafood-newburg-recipe-2103780
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I like the comparison. It’s just naked meat. Easy to cook the life out of it. I should specify that the venison you’re talking about would be back straps; whereas most hunters I know, aside from enjoying the straps, can the rest, and it’s surprisingly good (if you’ve never had it. ) Not as delicate as the straps by any stretch.
Halibut, to me, is the pinnacle of fish as food. I take it over almost all others. I can’t think of a one I prefer above it. Though red snapper tickles my gizzards just fine.
Sad to say, that’s cheap.
Halibut is maybe the Lohtse or Nuptse for me. My favorites are opakapaka (a small pink snapper) and black ula a/k/a buta guchi.
Especially three years later!
I make this a lot and it would work well for halibut:
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yeah - but it’s spot on topic.
there are other cooking sites where the thread police think they’re doing good - but it just creates havoc and discourages people from posting anything, lest it be deemed ‘not on this thread’
I agree! I love being able to find years worth of posts on the same topic.
Just to be clear, I was saying that halibut price was great then and it would be amazing now!
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Instead of using orange juice, I added supremed segments from a navel oranges.
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I’ve ruined a few halibut steaks by overcooking - I really dislike undercooked so it’s easy to overdo. Now my preferred method for halibut is stew. Tomato based, saffron based or cream.
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Parking a few of our favorite uses for halibut (beyond fish and chips or chowder):
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I got some halibut trim (half the price of filets) and sous-vided them to 122F. The texture was exactly right.
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I use a thermapen, and check frequently until it hits 145⁰ F. 
I also don’t like overcooked halibut! I am immune compromised so I don’t eat most seafood that is cooked to less than 145⁰F.
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It’s a waste to cover the flavor of halibut with a strongly flavored sauce. You might just use the cheapest white fleshed fish at a fifth the price.
My go to method for halibut (I favor steaks for the uniform thickness) is to cook the fish via a light pan fry (minimum oil in a nonstick pan) and serve with a brown butter lemon caper sauce (grated lemon peel in lemon juice with the capers poured into the butter at the point where I want to stop the browning). I make the sauce to finish cooking before the fish is finished to avoid overcooked halibut (an offense against the culinary gods). Also great on cod loin at half the price.
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What might be a non farmed example in Northern California? I don’t see much in the way of white fleshed fish steaks at our market.
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Use a thick fillet, trim off the thinner bits and cook them a shorter time.
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Is that the tomato caper sauce recipe in your pics? I have an abundance of cherry tomatoes I want to use up, and was thinking a baked fish (cod or halibut) would be nice with a zippy sauce made with them.
Did you like how it came out?
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
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