HALIBUT IN PARCHMENT RECIPES

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POTATO-CRUSTED HALIBUT RECIPE | ANNE BURRELL | FOOD NETWORK



Potato-Crusted Halibut Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     main-dish

Total Time 1 hours 46 minutes

Prep Time 40 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
6 garlic cloves, smashed
1 thyme bundle
2 bay leaves
1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
Pinch crushed red pepper flakes
1 tablespoon fennel seeds
3 Yukon gold potatoes, scrubbed
4 (6-ounce) Pacific halibut fillets
Kosher salt

Steps:

  • In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
  • Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
  • To cook the fish:
  • Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
  • This will make a fish lover out of anyone!

ROASTED NIçOISE SALAD WITH HALIBUT - EPICURIOUS



Roasted Niçoise Salad With Halibut - Epicurious image

Marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan Niçoise Salad recipe.

Provided by Anna Stockwell

Total Time 45 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
2 (12-oz.) jars marinated artichoke hearts, drained
5 Tbsp. extra-virgin olive oil, divided
1 1/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 lb. green beans, preferably haricots verts, trimmed
1/2 cup pitted Kalamata olives, halved
1 1/2 lb. skinless halibut fillets
1/2 cup mayonnaise
1 tsp. finely grated lemon zest, preferably Meyer
3 Tbsp. fresh lemon juice, preferably Meyer
1/4 cup basil leaves (from about 1/2 bunch)

Steps:

  • Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
  • Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
  • Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
  • Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
  • Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
  • Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

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