- Pan-Seared Alaskan Halibut with Fresh Asparagus and Garlic and Chévre-Mashed Potatoes
Pan-Seared Alaskan Halibut with Fresh Asparagus and Garlic and Chévre-Mashed Potatoes
This elegant yet comforting halibut recipe is the creation of Greg Higgins, co-owner of Higgins Restaurant in Portland, Oregon.
Pan-Seared Alaskan Halibut with Fresh Asparagus and Garlic and Chévre-Mashed Potatoes
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hours
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Ingredients
- 4 Vital Choice Alaskan halibut portions (6 ounces each)
- 2 pounds peeled yellow potatoes, 1/2 inch dice
- 3 tablespoons minced garlic
- 8 oz plain chévre (goat cheese), crumbled
- 1/2 cup plus 2 tablespoons Vital Choice organic extra virgin olive, divided
- 1 cup Vital Choice fish stock (or clam juice)
- 2 pounds fresh asparagus
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Sea salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Make Chévre Mashed Potatoes: Simmer diced potatoes in lightly salted water until tender (20 to 30 minutes). Drain potatoes thoroughly and transfer to a mixing bowl. Mash potatoes with 2 tablespoons garlic, 6 ounces of chévre and 1/4 cup of olive oil. Beat until smooth and season to taste with salt and pepper. Cover and set aside, keeping it warm.
- Cut asparagus spears 4 inches long from the tip, set aside. Cut the base portions into ¾-inch pieces and place in a small saucepan with the mustard, garlic and fish stock. Simmer over low heat until the asparagus is tender. Remove from the heat and transfer to a blender. Add 1/4 cup olive oil and puree until smooth. Add a bit of the mashed potatoes to thicken slightly and puree again.
- Strain the sauce through a sieve and adjust the seasoning with lemon juice, salt and pepper. The sauce should have the consistency of heavy cream. Set sauce aside in a warm place.
- Season the halibut with salt and pepper. Heat 2 tablespoons olive oil in a heavy skillet over medium heat (do not allow it to smoke).
- Sear the Halibut, top side down, two pieces at a time until lightly browned (3 to 5 minutes). Place the fish on an oiled baking pan, browned side up and repeat the process with the remaining portions.
- Bake the fish to the desired doneness in the oven (6 to 8 minutes). While the fish is cooking, plunge the asparagus tips briefly into boiling, lightly salted water, taking care not to cook them more than a minute.
- To serve, place a scoop of the chévre potatoes in center of each plate and drizzle sauce around them. Arrange asparagus spears over sauce. Top the potatoes with a portion of cooked halibut and garnish the completed plates with a sprinkle of chévre crumbles.
Serves: Serves 4