cookingwithlove
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To prepare the halibut, make sure it is thawed completely and pat it dry with a paper towel. Then season it with salt and pepper on both sides.
Yes, you can use any type of firm white fish such as cod or tilapia for this recipe. Just make sure to adjust the cooking time accordingly.
Fresh citrus juice is recommended for the best flavor, but you can also use bottled juice if needed.
Yes, you can make the sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just reheat it before serving.
The halibut will be opaque and flaky when it is cooked through. You can also use a meat thermometer to ensure it reaches an internal temperature of 145 degrees Fahrenheit.