Italian Style Halibut with Sage

halibut skillet

August 15th 2012By Jamie Geller

A piece of fresh halibut is ultra-low in fat (YAY!), doesn’t require much seasoning, and bakes up beautifully to an appealing snow white. Not a “fishy” fish, its taste is really clean, and it has a nice, firm texture. (Did I say YAY?)