I just got back from Seward and have 41 lbs of Halibut in the freezer. Cooked it twice this week but the fish is a little soggy. I baked it for about 40 min at 350 sitting about a 1/4 deep into some Lawry's marinades. I cooked it covered in aluminum foil on a glass caserole dish. How do I cook it without making it soggy. The fish is done, but not firm. Any recipes/suggestions are most welcome.