Halibut is a naturally sweet fish with delicate white flesh. Since the flavors are subtle, it’s important not to serve this particular fish without heavy sauces and crusts. My recipe is fresh and light, accenting the natural deliciousness of the fish.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
