Thursday, June 2, 2011

Delicious Dinners: Buttery Halibut with Smashed Potatoes

DANG! This was a good meal! This is a Rachael Ray concoction and to be perfectly honest, I think I tore this recipe out of the magazine because it is what I could call "pretty food". I wouldn't really consider us tremendous fish eaters--- I mean, we certainly eat fish, but I only make it once or twice a month max. Regardless, the colors in this dish just looked really appealing so I tore it out and figured I would get around to making it eventually.

I was digging though my recipe binder this past weekend and though, "Huh, haven't made this dish yet. Let's give it a try".

We were not disappointed. I mean, look at this gorgeous food. Yum. (By the way, it's not my picture... I borrowed it from Rachael's website.) View her version here.

6 tablespoons butter, 3 tablespoons softened
1 sun-dried tomato packed in olive oil finely chopped-- I used a regular tomato and it was more than adequate.
1 tablespoon finely chopped scallion
1 teaspoon finely chopped garlic
Salt and pepper
1 pound small new potatoes
Four 6 to 8 ounce halibut fillets-- I used 2 fillets. There was no way we were going to be able to eat 2 fillets each. I didn't halve anything else in the recipe though and it worked out just fine.
2 tablespoons flour

In a small bowl, combine the softened butter, sun-dried tomato (or regular tomato if you are me and like to make your own substitutions), scallion and garlic; season with salt and pepper.

In a large saucepan, add the potatoes and enough salted water to cover. Cover and bring to a boil, then lower the heat and simmer until tender, about 15 minutes (mine took closer to 20 mins). Drain, then smash the potatoes with 1 tablespoon butter; season with salt and pepper.

Season the fish with salt and pepper, then coat lightly with the flour. In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. Add the fish and cook, turning once, until golden and firm to the touch, 7 to 8 minutes total.

Transfer the fish to serving plates and top with the tomato-scallion butter. Serve with the smashed potatoes.

Enjoy! Like I said, we thought this dinner was fantastic and it was easy to make, too! Even if you aren't a big fish eater, I would still give this one a try. Halibut is such a mild fish that you might be pleasantly surprised!

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