bigmeal
Member
So my wife prepares a nice meal for me to sit down to after I got home from a long day of work and I take a good bite into the Halibut, aaahhh dry. Yep, I had to open my yapper and tell her that I thought it tasted like it was overdone. She used a pyrex dish, put halibut in with some kind of cream sauce on top and waited till the centre of it hit 145 degrees. The fish tasted dry even though it had moisture in the meat (I hope u guys know what I mean). I pan fried some fresh Hali in some oil a while back and it tasted great with lots of moisture. So can someone tell me the best way to keep from over cooking hali, so we can enjoy this great fish with out having to have an aukward discussion about whether it's over done or not??