Potato Crusted Halibut Steaks Recipes

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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



Potato-Crusted Halibut image

Provided by Anne Burrell

Categories     main-dish

Time 1h46m

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!

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.

POTATO-WRAPPED HALIBUT



Potato-Wrapped Halibut image

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

2 Yukon gold potatoes, washed
Coarse salt and freshly ground pepper
4 (6-ounce) skinless halibut fillets
12 fresh flat-leaf parsley leaves
3 to 4 tablespoons olive oil
Beurre Rouge

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.

DIJON CRUSTED HALIBUT



Dijon Crusted Halibut image

Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.

Provided by CHRISTYJ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
  • In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
  • Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 11.8 g, Cholesterol 49.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 414.2 mg, Sugar 1.4 g

HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATOES



Hazelnut Crusted Halibut with Garlic Mashed Potatoes image

This is a lovely meal of pan roasted halibut with rich and creamy garlic mashed potatoes. A true romantic meal for 2!

Provided by JasLak

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 2

Number Of Ingredients 13

1 pound red potatoes, cut into chunks
5 cloves garlic, minced
½ teaspoon salt
3 tablespoons butter
¼ teaspoon ground black pepper
¼ cup hazelnuts
¼ cup seasoned bread crumbs
2 halibut fillets
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
5 tablespoons butter
3 tablespoons vegetable broth

Steps:

  • Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
  • Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
  • Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
  • To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.

Nutrition Facts : Calories 1038.4 calories, Carbohydrate 52.4 g, Cholesterol 191.2 mg, Fat 73.9 g, Fiber 6.6 g, Protein 45 g, SaturatedFat 35.4 g, Sodium 1652.6 mg, Sugar 4.3 g

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Top Asked Questions

How to cook halibut fillet with potatoes?
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.
How to cook halibut in a toaster oven?
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.
Why is my halibut not crispy on the inside?
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.
How do you make fried fish with potato flakes?
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.

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