Begin to slice parallel to the skin, exposing a few inches of skin… Press lightly on the fish with a spatula to keep it flat in the pan while it is cooking. Allow the halibut to sear for about 3 minutes on the first side. Halibut skin is too tough to eat and is usually removed before or after cooking. So, to prevent your fish from falling apart when you move them, if your fillets/steaks come with skin, grilling your halibut skin down is your best bet. Make a cut along the gill plate to the bone. Also, because halibut skin is more dense than its flesh, it firms up and releases more easily from the grate than the flesh will. Halibut skin is edible and becomes nice and crispy when it is grilled. Place the halibut into the pan, skin-side down if appropriate. no you just score it with a sharp knife this way it will not pull when the fish is cooking cook it skin You’ll notice the edges of the skin just beginning to crisp up where it’s touching the pan, and the steak should have had enough time to develop a browned crust. To pan-fry, heat a generous amount of butter in a pan, and when it starts to foam then put the fillets in skin-down To skin each filet, begin by making a shallow angle slice at the tail end of the filet that reaches the skin but doesn’t slice through the skin. Cook it skin on or it will fall to pieces as it cooks. By The most classic way of cooking halibut is pan-frying a fillet and serving it on a bed of greens with a simple sauce. Some folks eat the skin, some just eat the flesh and leave the skin. Place the halibut on a flat, sturdy work surface big enough to hold the fish. 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