PAN-SEARED HALIBUT WITH OLIVE OIL POTATOES
Provided by Alex Witchel
Categories dinner, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a knife. Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic. Sauté over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves. Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water. Purée until smooth and season to taste with white pepper; set aside.
- When potatoes are tender, drain and put through a food mill or mash them. Return to pot and place over low heat. Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter. Stir until very smooth, then season to taste with salt and pepper. Set aside and keep warm.
- In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic. Sauté over medium heat until garlic is aromatic. Add shallot and sauté until translucent. Stir in peppers, 1 teaspoon salt and sugar. Reduce heat to low, cover and cook for 2 minutes. Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes. Purée in a food processor, blender or with an immersion blender, and pass through a fine sieve. Transfer to a small pan and season with cayenne and salt to taste. Add 2 tablespoons butter and whisk or blend until frothy. Set aside and keep warm.
- Heat oven to 350 degrees. Season halibut fillets with salt and pepper to taste. Place a large ovenproof skillet over medium-high heat and add grapeseed oil. When oil is hot, add fillets presentation-side down. Cook for 1 minute on stove top, then place in oven for 5 minutes. Remove pan from oven and return to stove top on medium heat. Add remaining 1 1/2 tablespoons butter to pan. When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme. Baste fish with butter for 1 minute. Remove fillets from pan when undersides are golden brown.
- To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls. Top with a halibut fillet, seared-side up. Place a spoonful of olive mixture on each fillet. Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.
Nutrition Facts : @context http, Calories 1124, UnsaturatedFat 43 grams, Carbohydrate 44 grams, Fat 89 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 40 grams, Sodium 1522 milligrams, Sugar 9 grams, TransFat 2 grams
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Md.Tahsan Tanvir Tanvir
[email protected]I'm really disappointed with this recipe.
Evan Todd
[email protected]I would never make this dish again.
MARYAM SYED Gulali khan
[email protected]This dish is a waste of time and money.
Bd recipe Care1
[email protected]I would not recommend this recipe to someone who is new to cooking.
Noman Fayyaz
[email protected]This dish is not very kid-friendly.
Stephen Jessi
[email protected]I thought the potatoes were a bit bland.
Jayne Woodruff
[email protected]I would have liked the halibut to be a little more flavorful.
Abhijeet Pahan
[email protected]Overall, I thought this dish was just okay.
BAY BOY
[email protected]The potatoes took a little longer to cook than the recipe said.
Eugene Krueger
[email protected]I had a hard time finding halibut at my local grocery store.
Jabari Jones
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Dj Easy
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The halibut was cooked perfectly and the potatoes were delicious.
Samantha Davies
[email protected]This recipe is a keeper. I will definitely be making it again.
Khansa Mustafa
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about it.
Mr Adil Official
[email protected]This dish is a great way to use up leftover halibut.
isah jibrin Adam
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy weeknight meal.
Sardar Aqeel
[email protected]This dish was a hit with my family. Even my picky kids loved it!
Owusu Mensah John
[email protected]I loved the combination of flavors in this dish. The lemon and herbs really brightened up the fish and potatoes.
Md Mahafujur Rahaman
[email protected]The halibut was cooked perfectly, with a crispy skin and flaky interior. The potatoes were crispy on the outside and fluffy on the inside.
Mukondi Ravhura
[email protected]This pan-seared halibut with olive oil potatoes is a quick and easy weeknight meal that is sure to impress.