Best 2 Potato Wrapped Halibut Recipes
Potato wrapped halibut is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The halibut is wrapped in a layer of mashed potatoes and then baked until golden brown. This creates a moist and flaky fish with a crispy crust. The dish can be served with a variety of sauces, such as lemon butter sauce or tartar sauce.
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POTATO-WRAPPED HALIBUT
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
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.
POTATO-WRAPPED HALIBUT WITH SAUTéED SPINACH
Provided by Greg Atkinson
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Pat fish dry; sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise.Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.
- Heat 3 tablespoons oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates; cover to keep warm.
- Add 2 tablespoons oil to 1 skillet. Add garlic; stir 1 minute. Add 1/3 of spinach; toss with tongs until spinach begins to wilt. Add remaining spinach in 2 additions; stir just until beginning to wilt. Season with salt and pepper. Divide spinach among plates with fish and serve.
Tips:
- Choose high-quality halibut. Look for fillets that are firm and opaque, with no brown or yellow spots.
- Use parchment paper. This will help to keep the fish moist and prevent it from sticking to the pan.
- Be careful not to overcook the fish. Halibut is a delicate fish, so it cooks quickly. Overcooked halibut will be tough and dry.
- Serve immediately. Potato-wrapped halibut is best served hot out of the oven.
Conclusion:
Potato-wrapped halibut is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can create a meal that will impress your friends and family.
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