Reviews (1) Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 01/01/2011 This was so good, and so easy to make. I substituted salmon for halibut (looked better at the store) and it was delicious. But the recipe was so tasty I think either would be just delectable. Yum!!!
Back to Potato-Wrapped Halibut All Reviews for Potato-Wrapped Halibut - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6017_093010_halibut.jpg
Ingredients Ingredient Checklist 2 Yukon gold potatoes, washed Coarse salt and freshly ground pepper 4 (6-ounce) skinless halibut fillets 12 fresh flat-leaf parsley leaves 3 to 4 tablespoons olive oil Beurre Rouge
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6017_093010_halibut.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6017_093010_halibut.jpg
6017_093010_halibut.jpg
Ingredients
Ingredients
- 2 Yukon gold potatoes, washed Coarse salt and freshly ground pepper 4 (6-ounce) skinless halibut fillets 12 fresh flat-leaf parsley leaves 3 to 4 tablespoons olive oil Beurre Rouge
Directions
Halve potatoes lengthwise. Using a very sharp knife or mandolin, slice potatoes lengthwise into paper-thin rounds.
Lay a piece of parchment paper on work surface; arrange potato slices, slightly overlapping, to form a 5-by-7-inch rectangle on parchment; season with salt and pepper.
Place one fish fillet on potato rectangle. Using the parchment paper, wrap one side of the potatoes around the fish, pressing to adhere. Top with three parsley leaves. Wrap remaining side of potato rectangle around fish and over parsley, pressing to adhere. Carefully remove parchment paper and discard. Repeat process with remaining potatoes, fish fillet, and parsley.
Heat olive oil in a large nonstick skillet over medium-high heat. Pat potatoes dry with a clean towel and add fish, parsley side down; cook, turning, until potatoes are golden and crisp on all sides, 2 to 3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce.
Reviews (1)
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 01/01/2011 This was so good, and so easy to make. I substituted salmon for halibut (looked better at the store) and it was delicious. But the recipe was so tasty I think either would be just delectable. Yum!!!
Reviews (1)
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 3 1 star values: 0
Add Rating & Review
23 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 3 1 star values: 0
23 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 3 1 star values: 0
23 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 3 1 star values: 0
5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 01/01/2011 This was so good, and so easy to make. I substituted salmon for halibut (looked better at the store) and it was delicious. But the recipe was so tasty I think either would be just delectable. Yum!!!Martha Stewart Member
Rating: Unrated 01/01/2011
This was so good, and so easy to make. I substituted salmon for halibut (looked better at the store) and it was delicious. But the recipe was so tasty I think either would be just delectable. Yum!!!
Rating: Unrated
All Reviews for Potato-Wrapped Halibut
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato-Wrapped Halibut
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
