Roasted Potato Crusted Halibut


Roasted Potato Crusted Halibut
Serves 6
1 pound French fingerling potatoes, scrubbed
1/2 cup extra virgin olive oil
1/2 cup unsalted butter
4 garlic cloves, minced
2 white scallions, finely chopped, using the white and tender green parts
Grated zest of 1 lemon
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
2 pounds halibut filets
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 minutes until the potatoes are barely tender. Cool the potatoes, and slice thinly.
2. Preheat the oven to 375 degrees.
3. In a large skillet, heat the oil and butter, add the garlic, scallions, zest, lemon juice, salt and pepper, and saute for 2 minutes, until the garlic is fragrant. Cool for 15 minutes. Toss half of the mixture with the sliced potatoes. Pour a bit of the garlic butter into a 13-by-9-inch baking pan, and lay the filets on top of the garlic butter. Top each filet with sliced potatoes, and pour the remaining garlic butter over the top of the potatoes.
4. Bake the halibut for 20 minutes, until the potatoes are golden brown and the halibut is cooked through, registering 165 degrees on an instant read meat thermometer. Allow the fish to rest for 5 to 10 minutes before serving.
5. Cook’s Note: Other fish to try, sea bass, salmon or thick cod filets.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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French Fingerling Potato Salad


French Fingerling Potato Salad
Serves 4
1 pound French fingerling potatoes scrubbed
3 white scallions, finely chopped
2 ribs celery, finely chopped
1 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon finely chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Put the potatoes in water to cover, and bring to a boil. Simmer for 15 to 18 minutes, until the potatoes are cooked through. (a sharp paring knife should go through the flesh easily) Drain the potatoes and cool for 20 minutes.
2. In a bowl, combine the scallions and celery, when the potatoes are cool enough to handle chop them into bite sized pieces and add them to the bowl.
3. In a small bowl, whisk together the oil, vinegar, mustard, garlic, thyme, salt and pepper. Pour over the potatoes in the bowl, and toss to coat. Serve the salad warm or at room temperature.
Learn more about French Fingerling Potatoes Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips