Potato Crusted Halibut Steaks Recipes

POTATO-CRUSTED HALIBUT

Steps:

• Beat the egg yolks with salt and pepper in a shallow pan (a pie pan works great) to make an egg wash.
• 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. Dip the egg-washed side of the fish into the seasoned potato flakes and press down a bit to make them adhere. Set aside, crust-side down. Repeat with the remaining fillets.
• Pour olive oil into a large sauté pan, arrange the fillets crust side down in the pan, and place on the burner over medium-high heat. (Do not preheat the sauté pan; the fish will not stick.) After about 3 minutes, the crust should be golden brown; if it is not, raise the heat to high and continue cooking. When the crust has turned golden brown, season the fish with salt and pepper, flip it over, and cook for 1 minute. Remove from heat; leave the fillets in the pan for 1 minute.
• Deglaze the pan with the lemon juice, being careful not to squeeze it directly on the fish, which would soften the crisp crust you have worked so hard to develop. Swirl the pan a few times to incorporate the lemon juice. Remove from pan and serve!

POTATO CRUSTED HALIBUT

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.

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

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.

HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATOES

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.