Potato-Chive-crusted Halibut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 medium yukon gold potato, peeled |
1/4 cup chopped fresh chives |
1 teaspoon salt, divided |
1 teaspoon freshly ground pepper, divided |
4 (8-ounce) halibut fillets (about 1 inch thick) |
1 tablespoon grated lemon rind |
2 teaspoons olive oil, divided |
garnish: fresh chives, lemon slices |
Directions:
1. Shred potato on the coarse side of a grater; squeeze out excess liquid.
2. Combine shredded potato, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
3. Sprinkle both sides of fish fillets evenly with remaining 1/2 teaspoon each of salt and pepper. Sprinkle 1 side of each fillet with lemon rind. Pat 1/4 cup potato mixture evenly over lemon rind on each fillet.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat; add 2 fillets, potato side down. Cook 5 to 6 minutes or until potato begins to brown. Transfer fish, potato side up, to a greased jellyroll pan. Repeat with remaining 1 teaspoon oil and remaining 2 fish fillets.
5. Bake at 400° for 5 minutes or until fish flakes easily with a fork. Garnish, if desired.
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