By Some folks eat the skin, some just eat the flesh and leave the skin. Place the halibut into the pan, skin-side down if appropriate. Cook it skin on or it will fall to pieces as it cooks. Halibut skin is too tough to eat and is usually removed before or after cooking. Begin to slice parallel to the skin, exposing a few inches of skin… Place the halibut on a flat, sturdy work surface big enough to hold the fish. So, to prevent your fish from falling apart when you move them, if your fillets/steaks come with skin, grilling your halibut skin down is your best bet. To pan-fry, heat a generous amount of butter in a pan, and when it starts to foam then put the fillets in skin-down Allow the halibut to sear for about 3 minutes on the first side. However, if you prefer to eat halibut without skin, use a sharp knife to remove the skin from the flesh of the fish. Then Remove the skin by inserting the knife about an inch up at the tail between the skin and fillet. The "unknown chef" is correct and it will be much easier to remove if you cook the halibut fillet first. Press lightly on the fish with a spatula to keep it flat in the pan while it is cooking. Halibut skin is edible and becomes nice and crispy when it is grilled. Make a cut along the gill plate to the bone. To skin each filet, begin by making a shallow angle slice at the tail end of the filet that reaches the skin but doesn’t slice through the skin. The roe, liver, and cheeks of the halibut are all edible, and the bones are great for stock. Also, because halibut skin is more dense than its flesh, it firms up and releases more easily from the grate than the flesh will. 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