Fresh Halibut Fillets Skin On

Thick halibut fillets cut from the upper side, skin left on. The skin is a dark mottled brown over fine scales, and it gives way to a dense, pearly white flesh that holds its shape as a clean wedge.

Halibut is the meaty end of the flatfish family — few bones, big flakes, and a mild sweetness that takes well to butter. Pan-sear it skin-side down until the skin crisps, roast it with lemon and thyme, or steam it with ginger.

• Thick halibut fillets, skin on
• Dark mottled skin, dense white flesh
• Few bones, large clean flakes
• Pan-sear, roast, steam or poach