Fresh Halibut Steaks

Cut thick from the loin and left on the bone, these steaks hold their shape beautifully on the grill or in the pan. The flesh is snow white, closely grained and remarkably moist, with a mild sweetness that lets the seasonings do their work.

Why you'll like it

• Thick, even cut that sears without drying out
• Firm, meaty flakes that stay intact
• Naturally rich in omega-3 and lean protein
• Skin on, for crisp golden edges

In the kitchen

Season simply with salt, pepper and a squeeze of lemon, then sear skin-side down until golden. Equally good roasted, poached in butter, or flaked into fish pies and tacos.

Storage

Keep refrigerated at 0-4°C and cook within 2 days, or freeze on the day of delivery for up to 3 months.