Halibut really is one of the great fish out there, nice solid white flesh, very mild tasting so adapts very well to many different seasonings.
Be careful about Arctic char, Steelhead etc, many of those are farmed. It all depends on where you stand regarding farmed fish.
Tillapia is actually a bottom feeder too.
For a very quick way of cooking fish, you can try this. It works very well on both salmon and halibut. You might think cooking it at such a high heat would dry it out, but that is not so with the sauce that you put on top. I have found it is next to impossible to overcook fish using this method.
If using a long fillet, line a cookie sheet with foil - this is only to facilitate cleanup - you can use a lightly greased cookie sheet as well. Otherwise, use whatever size pan you think is appropriate for the amount of fish you have. It should not have real high sides.
Place your fillets or steaks of fish on the cookie sheet. Season with a bit of salt and pepper.
Put the following in a small bowl and mix well.
2 to 3 Tbsp mayonnaise, not miracle whip
1 Tbsp sweet garlic chili sauce
a bit of srirachi sauce if you want some spice, to your taste
1 Tbsp lemon juice
1 1/2 Tbsp catsup
2 to 3 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped green onions
You have to guage how much sauce you need, it depends on the amount of fish that you have.
Spread the sauce evenly over the fish. Bake in a preheated 425F oven until the sauce is sort of golden brown and thickened on the top, maybe 7 to 10 minutes, less if your fish fillet or steak is thin, more if your fish is thick.
If I don't have green onions on hand, I very thinly slice some regular onion and put it on the fish BEFORE you put the sauce on.
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