Recipe & picture courtesy of Rachael Ray
Prep Time: 15 min
Cook Time: 20 min
- 6 tablespoons butter, 3 tablespoons softened
- 1 sun-dried tomato packed in olive oil, finely chopped
- 1 tablespoon finely chopped scallion
- 1 teaspoon finely chopped garlic
- Salt and pepper
- 1 pound small new potatoes
- Four 6- to 8-ounce halibut fillets
- 2 tablespoons flour
- In a small bowl, combine the softened butter, sun-dried tomato, scallion and garlic; season with salt and pepper.
- In a large saucepan, add the potatoes and enough salted water to cover. Cover and bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, then smash the potatoes with 1 tablespoon butter; season with salt and pepper.
- Season the fish with salt and pepper, then coat lightly with the flour. In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. Add the fish and cook, turning once, until golden and firm to the touch, 7 to 8 minutes total.
- Transfer the fish to 4 serving plates and top with the tomato-scallion butter. Serve with the smashed potatoes.
**Personal Review:When I ran to the store to grab some halibut they didn’t have any – so I substituted tilapia, which was just as good. The fish came out excellent. I added a bit of garlic to the butter when I melted it in the skillet to help give this fish a bit more flavor. The tomato, scallion, garlic butter mixture was AWESOME – make more than this recipe suggests – I feel it wasn’t enough. Also – the potatoes took much longer than 15 minutes to cook, I would suggest cutting them up before boiling to speed up the process. Overall this came out wonderful and I plan on making this again!