Prized for its mild flavor and firm, white flesh, halibut is a healthful source of protein, calcium, iron, niacin and vitamin B-12. This low-fat fish must be prepared carefully because it doesn't retain moisture well and has a tendency towards dryness. To preserve the fish’s moisture and prevent food-borne illness, follow proper defrosting procedures.
Refrigerator
Defrosting halibut in the refrigerator is the best option for safety and quality. E.H. Hoyle, a food safety specialist at Clemson University, explains that this gradual defrosting method causes less moisture to leak out of fish, thereby keeping it moist. The night before you want to prepare your halibut, place it on a plate on the bottom shelf of your refrigerator. The plate will catch any dripping liquids that might lead to cross contamination.
Cold Water
A faster option for defrosting halibut is the cold water method. Seal the frozen halibut in a plastic bag, ensuring that there's no air trapped in the bag. Place the bag in a bowl of cold water. It will take between half an hour and an hour for the halibut to thaw, depending on the size of the fish. If you notice that the water becomes warm, change the water.
Microwave
The fastest way to defrost halibut is in the microwave. Place the frozen halibut in a microwave-safe container, such as a glass baking dish. Using the defrost setting, microwave the fish for four minutes, then turn the fish and microwave it again for four more minutes. Depending on the size of your halibut and the strength of your microwave, it could take slightly less or slightly more time to defrost the fish. Remove the halibut from the microwave when it's still icy on the inside. Thawing it completely will cause the edges to start to cook and your fish will lose moisture. If you choose the microwave method, you must cook the fish immediately, otherwise the microbes that cause food-borne illnesses will start to multiply.
Warnings
Before and after you handle raw halibut, wash your hands with warm, soapy water for at least 20 seconds. Don't try to defrost the halibut quickly by leaving it at room temperature or by immersing it in warm water. These conditions are ideal for the growth of microbes that cause food-borne illnesses. They also lead to dry, flavorless fish.
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