Archive for the ‘Halibut’ Category

Buttery Halibut with Smashed Potatoes


Recipe & picture courtesy of Rachael Ray

4 SERVINGS
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
  1. In a small bowl, combine the softened butter, sun-dried tomato, scallion and garlic; season with salt and pepper.
  2. 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.
  3. 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.
  4. 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!

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Halibut with Corn Gravy and Chive Mashed Potatoes


Recipe & picture courtesy of Rachael Ray

SERVES 4

  • 4 large baking potatoes (about 3 pounds), peeled and cut into large chunks
  • 2 1/2 tablespoons extra-virgin olive oil (EVOO)
  • 4 slices bacon, finely chopped
  • 1 onion, finely chopped
  • 2 ribs celery from the heart with leaves attached, finely chopped
  • 3 sprigs thyme
  • 3 ears fresh corn, kernels scraped from the cob, or one 10-ounce box frozen corn kernels
  • 1/4 red bell pepper, finely chopped
  • Salt and black pepper
  • Hot pepper sauce
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 cup sour cream
  • 3 tablespoons snipped fresh chives
  • Four 6-ounce halibut fillets, skinned
  • 2 tablespoons finely chopped fresh pars
  1. In a large pot of salted water, bring the potatoes to a boil. Cook until tender, 12 to 15 minutes. Drain and return to the dry pot.
  2. While the potatoes are working, in a medium saucepan, heat 1/2 tablespoon EVOO over medium-high heat. Add the bacon and cook for 3 minutes. Add the onion, celery and thyme and cook until softened, 5 minutes. Add the corn and bell pepper; season with salt, black pepper and hot sauce. Cook for 3 minutes. Add the flour and stir for 3 minutes. Add the chicken broth and milk and reduce slightly, 2 minutes.
  3. Mash the sour cream and chives into the potatoes; season with salt and pepper. Cover to keep warm.
  4. In a large nonstick skillet, heat the remaining 2 tablespoons EVOO over medium-high heat. Season the halibut with salt and pepper, add to the skillet and cook until golden, turning once, about 7 minutes total.
  5. Serve the halibut with the corn gravy and potatoes; top with parsley.

**Personal Review: No Review Yet**