Today’s simple, quick, delicious recipe comes from superior food blogger and personal cooking instructor Helen Rennie of Natick, Massachusetts.
Helen's lifelong love for cooking led her to leave a computer science career and take an internship at the famed Casablanca Restaurant in Harvard Square, and then become a full-time personal cooking instructor at her own kitchen in Natick, Massachusetts.
Her blog “Beyond Salmon” has great recipes, tips on cooking fish, and other musings on all things culinary.
Seared Halibut with Potatoes and Tomatoes
|Helen Rennie, cooking instructor and author of the "Beyond Salmon" blog
Special equipment: cast iron skillet or oven proof non-stick skillet
2 large red skinned potatoes, peeled, and sliced thinly with a mandoline*
1/2 cup red or yellow onion, thinly sliced
1 garlic clove, thinly sliced
1 large ripe tomato, thinly sliced
1 Tbsp butter
Chopped basil for garnish
* A cooking utensil used for slicing and for cutting juliennes; use any similar slicing tool.
Preheat the oven to 450 F.
Dry halibut fillet really well on paper towels and season generously with salt and pepper on both sides.
Set a cast iron or oven proof non-stick skillet over high heat. When hot, add 1 Tbsp olive oil and wait for it to shimmer. Add the halibut and cook until browned on the first side, 2 minutes. Flip and cook another minute. Take the halibut out of the pan and reserve. Take the pan off heat.
Add onions, potatoes, garlic, and remaining tablespoon olive oil to the skillet. Season generously with salt and pepper, mix with tongs and arrange into an even layer. Arrange tomato slices over potatoes. Sprinkle with salt and dot with butter. Roast in the middle of the oven for 18-25 minutes or until potatoes are tender and browned on the bottom. Don't be afraid to burn them. The crispy edges are the best part.
Add the halibut on top of tomatoes and return to the oven for 4 minutes per inch of thickness. To test for doneness, separate the flakes with a fork and look inside. Halibut is done when it is still a bit translucent inside. It will become opaque as it rests. Err on the side of under-cooking as halibut dries out easily.
Sprinkle with basil and serve.