Halibut Boiled

The drawn butter or egg sauce can be prepared up to 2 hours ahead and kept warm in a double boiler or bain-marie over low heat, whisking occasionally. The fish itself is best cooked immediately before serving.

Store leftover cooked halibut in an airtight container in the refrigerator for up to 2 days. For the breakfast hash mentioned in the recipe, flake the cold fish and combine with diced cooked potatoes, butter, and milk; reheat gently in a skillet over medium-low heat until warmed through.