Potato Crusted Halibut Steaks Recipes

POTATO-CRUSTED HALIBUT

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!

POTATO-CRUSTED HALIBUT STEAKS

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.

POTATO CRUSTED HALIBUT FILETS #5FIX

Steps:

• 1. Preheat oven to 425°F.
• 2. Add shredded hash browns and 1 teaspoon seasoned salt to a medium bowl and stir gently to mix.
• 3. Lay a 12 inch square of plastic wrap on a flat surface. Brush plastic wrap with 1 teaspoon of olive oil. Place 1/2 cup of potato in the center of the plastic wrap and spread evenly to about 1 inch from each edge of the wrap.
• 4. Place a halibut filet on a flat plate and sprinkle 1/2 teaspoon seasoned salt on the filet. Grate the lemon zest into a small bowl, and then cut lemon in half. Sprinkle about 1/4 teaspoon of zest and squeeze about 1/2 teaspoon fresh lemon juice onto filet. Carefully place the filet, seasoned side down, on the center of the potatoes on the plastic wrap. Slowly fold the sides of the plastic wrap around the filet to completely surround with the hash brown mixture and fold back plastic wrap. Wrap firmly with the plastic wrap and refrigerate for at least 30 minutes. Repeat process with remaining filets.
• 5. Brush a non-stick baking pan with 1 teaspoon of olive oil. Unwrap the filets and place onto the baking pan, leaving at least an inch between filets. Bake for 17-19 minutes, until potatoes are golden brown. Remove from oven and serve.