Friday, July 31, 2015

NEW RECIPE: Pan-Roasted Halibut with Crushed Potato Salad

Copyright 2015, Constantine William Spyrou. All rights reserved. 

Combining a rich and dense protein like fish always calls for something light yet tasty to balance out the rich sweetness of the protein. Halibut, for example, is a sweet, firm, and rich fish that loves the lighter citrus flavors to balance against it and create a great meal. This dish provides a light, citrusy side in a fragrant potato salad.

This potato salad has light flavors such as lemon and parsley to wake up the fish and keep it from being too rich. It also adds textures of crunch and softness! 

The fish is cooked in a special, fine dining style for this recipe as well. It is cooked with the skin on to add another crisp layer but to also protect the fish from getting colored too much and preserving its incredibly texture and flavor! You can eat the skin if you like, it adds a fishy crispness to the dish. Otherwise, simply remove it after cooking and enjoy the fish and potato salad without the skin! 

Recipe serves 3 people.


1 1/2 pound halibut filet, cut into three equal filets
Salt and pepper to season
4 tbsp extra virgin olive oil
1 1/2 pounds potatoes (fingerling or Yukon gold), washed
1/2 cup fresh chopped parsley
1/2 tbsp dried parsley
Zest and juice of 1 large lemon
1/4 cup chopped green onion
1/2 tbsp paprika
2 cloves minced garlic


1) Boil the potatoes in salted water by starting from cold and then up to high heat. Once the water is at a gentle boil, cook for 15 minutes or until fork tender.

2) Crush the potatoes lightly with a fork, not mashing them but leaving large pieces. Toss with 3 tbsp olive oil, both kinds of parsley, the lemon zest and juice, green onion, paprika, garlic, and salt and pepper to taste. Mix well, then set aside to cool in the fridge.

3) Let the halibut slack out for at least 20 minutes to reach room temperature. Lightly score the skin with a knife, and season both sides with salt and pepper.

4) Start the halibut filets, skin side down, in a cold pan with the remaining olive oil. Start on a low heat, then gradually bring up to a medium heat over 5 minutes.

5) Use the halibut filets as a measure of cooking progress; they will turn white as that part of the halibut cooks. When about 75-80% of the halibut is cooked, and the skin is crisp, turn over and finish cooking for 2 minutes.

6) Let the halibut rest, then serve with the potato salad.

This is a brilliantly balanced dish of lightness, richness, and great flavors! It plays into many different textures as well, with the crunch of the herbs and spring onions, the firm delicate fish, and the creamy potato to make an overall dish yet light summer dish!

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

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