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Broiled Halibut

Broiled halibut seasoned with pepper and coarse sea salt, then buttered and served.

From an old cookbook · modernised transcription
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Halibut

Ingredients

Directions

Prepare

  1. Preheat your grill or broiler.

  2. Season the halibut with pepper and coarse sea salt.

Cook and serve

  1. Broil the halibut on a grill until cooked through.

  2. Transfer to a hot dish and generously butter the fish.

  3. Serve in a covered dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Halibut
Lean white fish whose protein sets into flakes as it cooks, giving the dish its main structure.
Butter
Adds fat for richness and moisture, softening the lean fish and carrying flavor.

The step that matters

Broil the halibut until cooked through. Halibut is very lean, so it dries out quickly when overcooked. Watching for the flesh to turn opaque and flake easily keeps it moist, and the butter added afterward helps restore moisture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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