Texture: Lean, Flaky, Firm Flavor: Sweet, Mild, Clean Best Cooking Methods: Baking, Sautéing, Broiling Best Temperature: 125-130 degrees internal with instant-read thermometer Chef’s Notes: Halibut is one of my favorite fish. Its light flaky texture and clean, mild flavor make it a wonderful fish for someone who doesn’t like “fishy” fish. Because of its lighter flavor profile, it works very well with bold flavors like lemon, garlic, spices and even Parmesan cheese. Sauté ha

Texture: Firm, steak-like Flavor: Mild-tasting, Clean Chef’s Notes Best Cooking Methods for Swordfish: Grilling, Searing/Sautéing, Skewers/Kebabs, Broiling Swordfish is one of my favorite “steak” fish to cook. It's firm texture and mild flavor profile can be paired with a wide range of flavors. One key thing to remember with swordfish is DO NOT OVERCOOK IT! Swordfish is flavorful and moist when cooked properly, but can become dry and unappetizing if overcooked. Using an ins