Recipe by Chef Michael Williams
Potato Crusted Halibut
- Prep time 15 mins
- Cook time 12 mins
A fairly simple way to really dress up a halibut filet you ask? Read on! The potato crust adds great flavour and texture and is worth a try!
- Preheat a medium fry pan on medium heat.
- Scrub your potato well, then grate on the cheese grater. Once grated, squeeze any excess liquid from the potato and then add the potato to a small mixing bowl.
- Whisk an egg in a separate bowl and then add it to the potato and mix immediately. This will stop the potato from turning brown.
- Add the chopped green onion and then season well with salt, pepper and chilli powder. Stir again.
- Now spread a thin, even layer of the potato crust on to one side of the halibut fillets (make sure the halibut is nice and dry). If the potato layer is too thick, then it will not crisp up very well.
- Once your pan is preheated, add about 2 teaspoons each of canola and olive oil. Let the oil heat up for 10 seconds and then carefully add the halibut, potato side down to the pan.
- While you are frying the fish, preheat your toaster oven or regular oven if you don’t have one, to 300 ° F.
- In the pan, add a thin layer of the potato mixture to the other side of the halibut.
- Once the potato crust is nicely browned, you should be able to see at the edges or you can check by carefully lifting it up, very carefully turn the halibut over. Brown the second side and then transfer to the oven.
- Finish cooking the halibut in the oven (5 minutes or so) depending on the thickness and then serve with your favourite grains and lots of veggies.
- Add different spices into the potato mixture, like curry powder, coriander, paprika or whatever you like.
- ¼ cup of thinly sliced yellow onion would also do well mixed in with the potato crust.