Potato-Rosemary Crusted Halibut
This simple fish dish is quite elegant with its subtle flavor of rosemary. Don’t worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Pair this entrée with steamed asparagus and a large green salad with tomatoes.
1 small potato, about 5 ounces
1/4 teaspoon dried rosemary leaves, crushed
- Rinse the fish under cold running water and pat dry. Sprinkle with salt and pepper to taste.
- Peel the potato and grate on the large holes of a grater. Squeeze excess water out of the potato by pressing between sheets of paper towel.
- Season the potato with salt, pepper and rosemary and press it around the fish.
- Heat a nonstick frying pan over medium-high heat and add olive oil. Gently slide the fish into the pan. Cook for 3 to 5 minutes. Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.
Nutrition Per Serving: Calories: 307.0, Protein: 34.1 grams, Fat: 12.5 grams, Saturated Fat: 2.0 grams, Monounsat Fat: 7.3 grams, Polyunsat Fat: 2.3 grams, Carbohydrate: 13.3 grams, Fiber: 1.2 grams, Cholesterol: 67.3 mg; Vitamin A: 284.4 IU, Vitamin E: 2.0 mg/IU, Vitamin C: 20.9 mg, Calcium: 20.1 mg, Magnesium: 59.1 mg