Marinated in Indian herbs and served with a house salad.
It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones.
Pacific Halibut which is technically a different species and has a different sustainability rating. Because of its leanness this fish becomes dried-out if overcooked. Frozen halibut is denser and less moist than fresh halibut and is easier to overcook. we usually cook Halibut to an internal temp of about 125° – 130° F. This leaves the fish tender and moist.