Potato Crusted Halibut Recipes

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POTATO-CRUSTED HALIBUT



Potato-Crusted Halibut image

Preparing this halibut recipe from chef Michael Schlow is not as difficult as it might seem at first glance. So read through the recipe closely

Categories     fish     michael schlow     halibut

Yield 4

Number Of Ingredients 8

2 egg yolks
salt
Pepper
1 c. all-natural dehydrated potato flakes
Pinch of fresh thyme leaves
6 halibut fillets
6 tbsp. pure olive oil
Juice of half a lemon

Steps:

  • Beat the egg yolks with salt and pepper in a shallow pan (a pie pan works great) to make an egg wash.
  • Combine the potato flakes with the thyme leaves and spread out on a plate or shallow pan.
  • Season the fillets with salt and pepper on one side only. Dip just the seasoned side of the fish into the egg wash, being careful not to let any egg wash drip down the sides of the fish. Dip the egg-washed side of the fish into the seasoned potato flakes and press down a bit to make them adhere. Set aside, crust-side down. Repeat with the remaining fillets.
  • Pour olive oil into a large sauté pan, arrange the fillets crust side down in the pan, and place on the burner over medium-high heat. (Do not preheat the sauté pan; the fish will not stick.) After about 3 minutes, the crust should be golden brown; if it is not, raise the heat to high and continue cooking. When the crust has turned golden brown, season the fish with salt and pepper, flip it over, and cook for 1 minute. Remove from heat; leave the fillets in the pan for 1 minute.
  • Deglaze the pan with the lemon juice, being careful not to squeeze it directly on the fish, which would soften the crisp crust you have worked so hard to develop. Swirl the pan a few times to incorporate the lemon juice. Remove from pan and serve!

POTATO CRUSTED HALIBUT



Potato Crusted Halibut image

A fairly simple way to really dress up a halibut filet you ask? Read on! The potato crust adds great flavour and texture and is worth a try!

Number Of Ingredients 6

2 halibut fillets
1 medium russet potato
1 egg
½ cup green onion
Salt and fresh ground pepper to taste
Chilli powder

Steps:

  • Preheat a medium fry pan on medium heat.
  • Scrub your potato well, then grate on the cheese grater. Once grated, squeeze any excess liquid from the potato and then add the potato to a small mixing bowl.
  • Whisk an egg in a separate bowl and then add it to the potato and mix immediately. This will stop the potato from turning brown.
  • Add the chopped green onion and then season well with salt, pepper and chilli powder. Stir again.
  • Now spread a thin, even layer of the potato crust on to one side of the halibut fillets (make sure the halibut is nice and dry). If the potato layer is too thick, then it will not crisp up very well.
  • Once your pan is preheated, add about 2 teaspoons each of canola and olive oil. Let the oil heat up for 10 seconds and then carefully add the halibut, potato side down to the pan.
  • While you are frying the fish, preheat your toaster oven or regular oven if you don't have one, to 300 ° F.
  • In the pan, add a thin layer of the potato mixture to the other side of the halibut.
  • Once the potato crust is nicely browned, you should be able to see at the edges or you can check by carefully lifting it up, very carefully turn the halibut over. Brown the second side and then transfer to the oven.
  • Finish cooking the halibut in the oven (5 minutes or so) depending on the thickness and then serve with your favourite grains and lots of veggies.

POTATO-CRUSTED HALIBUT STEAKS



Potato-Crusted Halibut Steaks image

Categories     Food Processor     Potato     Bake     Mayonnaise     Halibut     Winter     Parsley     Capers     Gourmet

Yield Serves 6

Number Of Ingredients 14

For sauce
1 cup dry white wine
1 large shallot, chopped (about 1/4 cup)
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 cup chopped flat-leafed parsley leaves
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
1 tablespoon chopped drained capers
4 flat anchovies, rinsed, patted dry, and chopped fine
six 1-inch-thick boneless halibut steaks (each about 7 ounces)
3/4 pound russet (baking) potatoes (about 1 1/2)
2 tablespoons olive oil plus additional if necessary
Garnish: flat-leafed-parsley leaves

Steps:

  • Preheat oven to 400°F. and lightly oil a shallow baking pan.
  • Make sauce:
  • In a heavy saucepan boil wine with shallot until reduced to about 1/2 cup. Remove pan from heat and whisk in lemon juice, Worcestershire sauce, and parsley. Add oil in a stream, whisking until combined well, and season with salt and pepper. Keep sauce warm.
  • In a small bowl stir together mayonnaise, capers, anchovies, and salt and pepper to taste.
  • Pat halibut steaks dry and season with salt and pepper. Spread mayonnaise mixture evenly on top of steaks.
  • Peel potatoes and quarter lengthwise. Grate potatoes coarse, preferably using a food processor. Pat a heaping 1/4 cup potato evenly on mayonnaise mixture on each steak.
  • In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking. Carefully arrange 2 steaks, potato sides down, in oil and cook, pressing down occasionally with a slotted spatula, about 5 minutes, or until potato is golden brown and cooked through. Carefully invert steaks as browned into oiled pan (potato sides should be up) and season with salt and pepper. Repeat procedure with remaining steaks, adding more oil to skillet if necessary.
  • Bake steaks in pan in middle of oven 10 to 15 minutes, or until just cooked through.
  • Serve steaks with sauce and garnish with parsley.

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