Halibut with Dill and Potato Topping
Servings
2Serving size
4 ounces fish with 4 ounces potatoThis recipe can be multiplied but does not make very good leftovers.
Serve with Caesar Salad or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Zucchini with Sun Dried Tomatoes
Ingredients
| 2 quart Water |
| 12 ounces Red potatoes (small is best) |
| 8 ounces Fresh halibut (2 4-ounce filets) |
| 2 Tbsp. Fresh dill |
| 1/8 tsp., ground Dried tarragon |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp.. Unsalted butter |
| 1/4 cup Water |
| 2 Tbsp. Lemon juice |
Instructions
Remove the potatoes and rinse under cold water. Slice as thinly as you can.
Place a large skillet in the oven and preheat the oven to 425°F.
Rinse the halibut filets under cold water and pat dry. Place on a cutting board skin side down. Spread the dill across the top of the fish and then sprinkle with the tarragon, salt and pepper.
Gently layer the potatoes on the fish beginning at one end and overlapping until the fish is covered. Top each of the fish with 1/2 teaspoon of the butter (save the other teaspoon for later).
Spray the skillet lightly with olive oil and place the fish in the pan skin side down. Cook for about 6 minutes and then spray the fish lightly with olive oil and change the setting of the oven to broil. Cook for about 4 more minutes and remove the pan from the oven.
Place the fish on plates and put the hot pan on the range over medium heat. Add the 1/4 cup water and the lemon juice and deglaze the pan. When the water has formed a sauce and reduced to about 2 - 3 tablespoons add the remaining butter. Whisk in and the pour the sauce over the fish and serve.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a very simple, easy and elegant fish that is at home on the weeknight dinner table or a weekend dinner party. It takes all of about 30 minutes to prepare and is almost a complete meal. Pair it with your favorite green veggie and you’re good to go. You don’t have to use halibut, but a fatty fish like salmon or sea bass is going to work better and make for a lovely succulent dish.