Potato Chip Crusted Halibut

INGREDIENTS:

Makes 1 serving

• ¾ cup crushed Tim’s Cascade Potato Chips
• 1 tablespoon toasted dried garlic or garlic granules
• 1 (6 oz.) halibut steak or fillet
• ¼ teaspoon lemon juice
• 1 ¼ tablespoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 2 cups washed and dried baby arugula leaves
• ½ cup blanched and stemmed haricots verts (French green beans)
• 1 watermelon radish or 2 regular radishes, stemmed and sliced thin
• ¼ red onion cut in julienne slices
• 1 to 2 heirloom tomatoes sliced thin
• Lemon Thyme Vinaigrette
• Pinch Fleur de Sel (French sea salt)

DIRECTIONS

1. Preheat oven to 375°.  In soup plate or small shallow bowl, stir together chips and garlic.  Set side.  Sprinkle halibut with lemon juice, salt and pepper and roll in chip mixture, packing a little extra on top.  Place halibut on foil covered baking sheet or heatproof platter and bake 10 to 13 minutes, depending on thickness of fish.
2. While fish is baking, in large bowl toss arugula, haricots verts, radish and onion with Lemon Thyme Vinaigrette.  Arrange tomato slices on upper right edge of plate.  Sprinkle with Fleur de Sel.  Place arugula mixture slightly over the tomato slices and cascading down the plate.  Place cooked halibut on salad mix and drizzle with remaining vinaigrette.
3. Lemon Thyme Vinaigrette:  In small bowl whisk together 2 teaspoons minced white onion, pinch  minced garlic, ½ teaspoon minced lemon zest, ¾ teaspoon Dijon mustard, pinch minced thyme, black pepper and sea salt and 1 tablespoon white wine vinegar.  Slowly whisk in 2 tablespoons olive oil.

Nutritional Analysis per serving:  915 calories, 34 g protein, 47 g carbohydrates, 68 g fat (65% of calories from fat), 84 mg cholesterol, 9 g fiber, 806 mg sodium.

Washington State Potatoes