Step-by-Step: Cutting and trimming halibut

Michael Cimarusti, chef at Providence, says the right knife is step one. (Al Seib / Los Angeles Times)

Aug. 8, 2012 1:16 PM PT

Chef Michael Cimarusti, chef-owner of Providence restaurant, demonstrates how to cut and trim halibut.

Cimarusti says that to prepare halibut, use a very sharp blade. (Kirk McKoy / Los Angeles Times)

Cut the fish into four or five pieces. (Kirk McKoy / Los Angeles Times)

Put the pieces of fish in a 5% brine made of salt, water and ice for an hour. Then rinse it briefly in an ice water bath. Dry the fish pieces with paper towels and lay them out on a towel-lined sheet tray and place them in the refrigerator for at least four hours. (Kirk McKoy / Los Angeles Times)

Any pink marbled flesh can be trimmed to leave a clean, white fillet. (Kirk McKoy / Los Angeles Times)

Cut each strip of fish into three pieces so they’re about this size. (Kirk McKoy / Los Angeles Times)

The finished piece is the perfect portion to be grilled for a meal. (Kirk McKoy / Los Angeles Times)

After grilling, top the fillet with some olive oil to keep the fish moist. (Kirk McKoy / Los Angeles Times)