Best 2 Potato Wrapped Halibut Recipes
Indulge in a culinary journey with our delectable Potato-Wrapped Halibut, a symphony of flavors that will tantalize your taste buds. This dish presents a perfect harmony between the delicate, flaky halibut and the crispy, savory potato crust. The aromatic herbs and zesty lemon butter sauce elevate the experience, creating a tantalizing aroma that fills the air.
In addition to the main recipe, we offer a tantalizing collection of variations to suit every palate. Explore the vibrant flavors of Mediterranean-inspired halibut with sun-dried tomatoes and artichokes, or embark on a spicy adventure with our Cajun-spiced halibut. For a lighter option, try our oven-baked halibut with a crispy parmesan crust, or keep it classic with our pan-seared halibut served with a velvety lemon-butter sauce.
POTATO-WRAPPED HALIBUT
Served in a beurre rouge, or red-wine butter sauce, this elegant potato-wrapped halibut is worthy of any dinner party. Also Try:Balsamic-Glazed Cipollini Onions, Sauteed Spinach
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Halve potatoes lengthwise. Using a very sharp knife or mandolin, slice potatoes lengthwise into paper-thin rounds.
- Lay a piece of parchment paper on work surface; arrange potato slices, slightly overlapping, to form a 5-by-7-inch rectangle on parchment; season with salt and pepper.
- Place one fish fillet on potato rectangle. Using the parchment paper, wrap one side of the potatoes around the fish, pressing to adhere. Top with three parsley leaves. Wrap remaining side of potato rectangle around fish and over parsley, pressing to adhere. Carefully remove parchment paper and discard. Repeat process with remaining potatoes, fish fillet, and parsley.
- Heat olive oil in a large nonstick skillet over medium-high heat. Pat potatoes dry with a clean towel and add fish, parsley side down; cook, turning, until potatoes are golden and crisp on all sides, 2 to 3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce.
POTATO-WRAPPED HALIBUT WITH SAUTéED SPINACH
Provided by Greg Atkinson
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Pat fish dry; sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise.Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.
- Heat 3 tablespoons oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates; cover to keep warm.
- Add 2 tablespoons oil to 1 skillet. Add garlic; stir 1 minute. Add 1/3 of spinach; toss with tongs until spinach begins to wilt. Add remaining spinach in 2 additions; stir just until beginning to wilt. Season with salt and pepper. Divide spinach among plates with fish and serve.
Tips:
- Choosing the right halibut: Opt for fresh, firm halibut fillets with a mild, slightly sweet flavor. Avoid fillets with a strong fishy smell or discoloration.
- Preparing the potato crust: Use starchy potatoes like Yukon Gold or Russet potatoes for a crispy, golden-brown crust. Boil the potatoes until tender, then mash them smoothly with butter, sour cream, and seasonings.
- Assembling the halibut rolls: Place a halibut fillet on a sheet of plastic wrap. Spread a thin layer of potato mixture over the fillet, leaving a 1-inch border around the edges. Roll up the fillet tightly, using the plastic wrap to help you. Secure the roll with toothpicks.
- Baking the halibut rolls: Place the halibut rolls seam-side down in a greased baking dish. Drizzle with melted butter and sprinkle with paprika. Bake in a preheated oven until the halibut is cooked through and the potato crust is golden brown.
- Serving suggestions: Garnish the halibut rolls with chopped parsley or chives before serving. Serve with lemon wedges, tartar sauce, or your favorite dipping sauce.
Conclusion:
This potato-wrapped halibut recipe is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The crispy potato crust complements the flaky halibut perfectly, and the dish is sure to impress your friends and family. With a little planning and effort, you can create a restaurant-quality meal in your own home. So next time you're looking for a new way to cook halibut, give this recipe a try. You won't be disappointed!
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