Buttery Halibut with Smashed Potatoes

May 2008
Buttery Halibut with Smashed Potatoes

by 3 people

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Serve this dish with steamed asparagus.

Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 6 tablespoons butter, 3 tablespoons softened
  • 1 sun-dried tomato packed in olive oil, finely chopped
  • 1 tablespoon finely chopped scallion
  • 1 teaspoon finely chopped garlic
  • Salt and pepper
  • 1 pound small new potatoes
  • 4 6 - 8 ounces halibut fillets
  • 2 tablespoons flour
  1. In a small bowl, combine the softened butter, sun-dried tomato, scallion and garlic; season with salt and pepper.
  2. 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. Drain, then smash the potatoes with 1 tablespoon butter; season with salt and pepper.
  3. 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.
  4. Transfer the fish to 4 serving plates and top with the tomato-scallion butter. Serve with the smashed potatoes.
  • Campanile Pinot Grigio 2006 (Italy)
Tip Extra! Extra!
  • Double the tomato-scallion butter and use it on grilled meats.