Halibut, chard, and potato casserole is a delicious and nutritious dish that is perfect for a weeknight meal or a special occasion. Halibut is a mild-flavored fish that is rich in omega-3 fatty acids, which are beneficial for heart health. Chard is a leafy green vegetable that is packed with vitamins and minerals, while potatoes are a good source of carbohydrates and fiber. When combined, these ingredients create a flavorful and satisfying casserole that is sure to please everyone at the table.
Let's cook with our recipes!
HALIBUT, CHARD AND POTATO CASSEROLE
This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn't as easy to find here as halibut or Arctic char, both of which I've used for the dish. Pacific halibut is the type that gets the Environmental Defense Fund's highest rating. Make sure to cover this tightly so the fish doesn't dry out. An hour seems like a long time to cook fish, but the fish is well insulated and won't dry out.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Oil a heavy lidded casserole or Dutch oven.
- Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring often, until tender, about 5 minutes, and stir in the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the tomatoes and salt and pepper to taste. Bring to a simmer and cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down slightly and smell fragrant.
- Meanwhile, steam the chard for 2 to 3 minutes, until just wilted. Rinse briefly with cold water, squeeze out excess water, and chop coarsely.
- Place a spoonful of the tomato sauce in the bottom of the casserole. Season the potato slices with salt and pepper and arrange in a layer in the bottom of the casserole.
- In a large bowl toss together the chard, salt and pepper, and parsley. Lay half of this mixture over the potatoes. Season the fish fillets with salt and pepper and lay on top of the chard. Pour half the tomato sauce over the fish. Top with the remaining chard mixture and pour on the remaining tomato sauce. Pour in the wine and drizzle on the remaining olive oil. Cover tightly and place in the oven.
- Bake 1 hour, until the potatoes are tender. Serve hot or warm.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 982 milligrams, Sugar 4 grams
PANKO-CRUSTED HALIBUT WITH SWISS CHARD
Steps:
- 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
- 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
- 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
- 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.
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!
HALIBUT, CHARD AND POTATO CASSEROLE
This recipe is based on a traditional Majorcan dish. Make sure, during cooking, that the dish is tightly covered to ensure the fish does not dry out. From Martha Rose Shulman, "The Very Best of Recipes for Health."
Provided by threeovens
Categories Halibut
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat ove to 350 degrees F; oil a heavy casserole or oven safe Dutch oven.
- In a medium skillet, heat 1 tablespoon olive oil, over medium heat, and cook onion, stirring often, until tender, about 5 minutes.
- Stir in the garlic, cook 30 seconds; stir in tomatoes, with juice, and season with salt and pepper.
- Bring to a simmer, stir often, and cook 10 to 15 minutes.
- Meanwhile in another pot, steam chard, until just wilted, 2 to 3 minutes; rinse with cold water, squeeze out excess water, and chop coarsley.
- Place a spoonful of the tomato sauce in the bottom of the casserole; season potatoes with salt and pepper and arrange, in a layer, in the bottom of the casserole.
- In a large bowl, toss together the chard, salt and pepper, and parsley.
- Spread half of this mixture over the potatoes; season the fish with salt and pepper and lay them on top of the chard.
- Pour half the tomato sauce over the fish, then top with the remaining chard mixture.
- Pour over the remaining tomato sauce, add in the wine, drizzle all with the remaining olive oil.
- Cover tightly and bake until the potatoes are tender, one hour.
- NOTES: Can be served hot or warm. Tomato sauce can be made up to three days ahead of serving. The entire casserole can be assembled several hours before baking (refrigerate).
Nutrition Facts : Calories 308.9, Fat 7.1, SaturatedFat 1.2, Cholesterol 74.2, Sodium 398.9, Carbohydrate 25.9, Fiber 4.9, Sugar 4.9, Protein 33
HALIBUT, CHARD AND POTATO CASSEROLE
Yield 6 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees. Oil a heavy lidded casserole or Dutch oven. 2. Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring often, until tender, about 5 minutes, and stir in the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the tomatoes and salt and pepper to taste. Bring to a simmer and cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down slightly and smell fragrant. 3. Meanwhile, steam the chard for 2 to 3 minutes, until just wilted. Rinse briefly with cold water, squeeze out excess water, and chop coarsely. 4. Place a spoonful of the tomato sauce in the bottom of the casserole. Season the potato slices with salt and pepper and arrange in a layer in the bottom of the casserole. 5. In a large bowl toss together the chard, salt and pepper, and parsley. Lay half of this mixture over the potatoes. Season the fish fillets with salt and pepper and lay on top of the chard. Pour half the tomato sauce over the fish. Top with the remaining chard mixture and pour on the remaining tomato sauce. Pour in the wine and drizzle on the remaining olive oil. Cover tightly and place in the oven. 6. Bake 1 hour, until the potatoes are tender. Serve hot or warm.
POTATO AND SWISS CHARD GRATIN
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Provided by Elaine Louie
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
- In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
- Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
- Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams
FAVORITE HALIBUT CASSEROLE
I've been using this recipe since my college days. I even took it to Western Samoa when I was teaching school there. You can substitute any whitefish for the halibut.-Gayle Brown, Millville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cover and set aside. , In a small skillet, saute green pepper and onion in remaining butter until tender. Stir into white sauce. Add the halibut, eggs and pimientos., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.
Nutrition Facts :
HALIBUT CASSEROLE
This is from a clipping i cut out years ago by MME Jehane Benoit. Filling comfort food. Just add a salad and you are set to go/
Provided by conniecooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes till done.
- Peel and slice thinly.
- Spread in the bottom of a 1 1/2 quart casserole that has been lightly treated with cooking spray.
- Place Halibut in a saucepan with salt, pepper and sage.
- Cover with boiling water. Simmer on medium 15 minutes.
- Drain break in pieces and spread over potatoes.
- Melt butter in a small saucepan.
- Stir in flour and cook and stir a minute till flour looses its rawness.
- Gradually whisk in milk (it must boil to thicken ).
- When sauce has thickened add lemon juice, zest and sour cream, mix well.
- Pour over fish and top with grated cheese.
- Bake at 375° 10 - 15 minutes.
Tips:
- Prep time: 40 minutes. Cook time: 30 minutes. Total time: 70 minutes.
- For the potato layer, choose a starchy potato, such as Russet or Yukon Gold, which will hold its shape when cooked.
- Using a mandoline or sharp knife, slice the potatoes thinly and evenly so they cook evenly.
- Season the potatoes with salt and pepper before layering them in the casserole dish to enhance their flavor.
- For a creamy and flavorful sauce, use a combination of milk, heavy cream, and grated Parmesan cheese.
- To prevent the casserole from drying out, cover it with aluminum foil during baking.
- Top the casserole with breadcrumbs or crushed crackers for a crispy texture.
- Let the casserole cool for 10-15 minutes before serving to allow the flavors to meld.
Conclusion:
This halibut, chard, and potato casserole is a delectable and satisfying dish that combines delicate fish, tender greens, and hearty potatoes in a creamy and flavorful sauce. It's a perfect meal for a weeknight dinner or a special occasion. With its colorful layers and delightful flavors, this casserole is sure to impress your family and friends. Serve it with a side salad or roasted vegetables for a complete and balanced meal.
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