How to cook halibut so it comes out tender
I once had halibut in a restaurant that I've never forgotten, and would love to know how to make it at home. It was incredibly tender, and not dry at all. The texture was almost custard-like. It melted in my mouth. My guess is that they either poached it or did it sous vide. I, unfortunately, to not have a sous vide device. Does anyone know how to cook halibut so that it comes out moist, tender and succulent that's not a sous vide recipe? I'm less concerned about the sauce/accompaniments, as I can always find something to serve with it; it's the cooking technique I need help with. Thanks.