Halibut is our favourite fish.
In fact it is the only fish that I really like.
We wait impatiently every year for the first halibut
of the season.
The first halibut is always on special.
Our first meal of the season on March 30th was
Halibut fillets
pan fried and then finished in a hot oven.
Simple preparation
with brown butter and lemon.
Second meal, I had promised to make Moe
Halibut Fish and chips.
With a homemade Tartar sauce and double fried fries.
Third meal was
Halibut steaks also finished in the oven.
Even though the steaks taste the same as the fillets,
I do prefer the fillets.
But the second week the price for fillets doubled to $4.99 – 100g or $22.70 per pound and
the steaks were still on special for $2.99 -100g or $13.63 a pound.
Moe loves my homemade fish and chips so
I caved and bought another fillet and made
Fish and chips one more time.
I noticed when I was in the fish market
this week that the fillets are now up to $5.99 – 100gs or $27.70 a pound
and the steaks are now 3.99 – 100g or just over $18.00 a pound.
Tempura Style Beer Batter
I’m usually only cooking two to four pieces of fish so this is more than enough batter.
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
salt
pepper
beer or soda water.
Mix dry ingredients.
Add enough beer to make a thin batter.
Dip fish in flour and then into the batter. Let the excess batter
drip off and then float the fish in 360°F oil. I use canola oil.
thibeaultstable.com 
I haven't had much luck with Halibut but after looking at yous and seeing the sheen on the inside, I know why – I've been over cooking it.
LOVE halibut!
Even overcooked, halibut still tastes good.