Halibut
Firm, lean fish that overcooks quickly.
Rare
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Medium rare
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Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your halibut now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Halibut
Halibut is a firm flatfish with white, dense flesh and strikingly little fat. That low fat content is exactly what makes it one of the fish where a thermometer earns its keep.
Where salmon at 60 degrees is still pleasant, halibut at the same temperature is already noticeably dry. Most cooks keep it around 50 to 52 degrees, where the flesh is just opaque and still holds moisture. The difference between right and too far is about five degrees with halibut, and those five degrees pass faster in a hot pan than you expect.
The flesh is dense and the portions are often thick, which means heat travels through slowly. That works in your favour: over moderate heat you have more time to catch the right moment than with a thin fillet.
Because halibut brings so little fat of its own, many people add butter or olive oil while cooking, or poach it in fat. That does not change the core temperature, but in practice it widens the margin a little.
Tips
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Most voted
Heilbot is mager en wordt boven 55°C snel droog; haal hem op tijd van het vuur.
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