Potato Crusted Fresh Alaska Halibut

INGREDIENTS:

Makes 6 servings

• 6 (6 or 8 oz.) fresh halibut fillets (or other firm white fish, such as lingcod)
• 1 cup dry white wine
• ½ teaspoon kosher salt
• 3 medium Washington Yukon Gold potatoes
• 1 quart boiling water
• 1 cup fine dry bread crumbs
• 2 tablespoons butter, melted
• Kosher Salt
• Sour Cream Topping
• 1 tablespoon chopped parsley
• Crispy Sweet Potato Garnish

Crispy Sweet Potato Garnish:

• 1 large sweet potato
• 1 quart boiling water
• 2 tablespoons melted butter
• Kosher salt

DIRECTIONS

1. Preheat oven to 375°.  In large bowl or plastic bag, combine white wine and salt.  Add halibut fillets and marinate 30 minutes.  Meanwhile, scrub potatoes with a vegetable brush under cold running water.  Using a mandoline, slicer or knife, cut unpeeled potatoes into very thin slices, about 1/16 to 1/8 inch thick.  Cut slices into quarters.  Place slices in large bowl and add boiling water, Let stand a few minutes to precook slightly. Then drain and let cool for easier handling.  Set aside.
2. Place bread crumbs on a plate.  Lift halibut from marinade.  Coat halibut with crumbs.  Arrange halibut in single layer in oiled shallow baking dish.  Add enough water to make ¼ inch deep in baking dish.  Spread tops of fillets with Sour Cream Topping.  Arrange potato slices over sauced halibut, covering completely.  Drizzle with the melted butter and sprinkle lightly with kosher salt.  Bake until potatoes are golden and fish is tender when pierced with a fork, or reaches 145°, about 10 to 15 minutes.  Top each serving with chopped parsley and sprinkle with Crispy Sweet Potato garnish.
3. Sour Cream Topping:  combine 2 cups mayonnaise, ½ cup sour cream, ¼ cup finely chopped red onion and 1 tablespoon chopped dill.

Crispy Sweet Potato Garnish:  (You can grate and blanch the sweet potatoes several hours or a day ahead.  Cover and refrigerate until ready to cook.) 

1. Preheat oven to 375°.  Peel sweet potato and grate with large hole on box grater or food processor.  In large pot, heat water to boiling.  Add grated sweet potato and blanch for 30 seconds.  Drain well.  Spread cooled sweet potato in thin layer over greased baking sheet. Drizzle with melted butter.  Bake until crispy, about 10 minutes, stirring occasionally to brown evenly.  Sprinkle with Kosher salt.

Nutritional Analysis per serving:  1068 calories, 41 g protein, 45 g carbohydrates, 76 g fat (65% of calories from fat), 110 mg cholesterol, 4 g fiber, 868 mg sodium.

Washington State Potato Commission