Halibut with Crispy Shallots

Our number one go to dinner choice for quarantine 2020 (you better believe we made this a lot).

How to make it

For the Lemon Butter Sauce:

 

1 Tbsp fresh lemon juice

1/4 tsp sea salt

1/4 tsp freshly ground pepper

Zest of 1 lemon

1/2 c (or 1 stick) of unsalted butter, at room temperature

For the Halibut and Crispy Shallots:

 

1/4 c extra virgin olive oil

2 Tbsp fresh lemon juice

1/4 tsp sea salt

1/4 tsp freshly ground pepper

2 large cloves of garlic, smashed

4 halibut filets (4 to 5 ounces each)

1/2 c grapeseed oil

2 large shallots, cut into rounds and separated into rings

For Mashed Potatoes:

Russet potatoes (roughly 2 per person)

1/2 c milk or non dairy milk

4 Tbsp butter or non dairy butter

1. Whisk together the lemon juice, salt, pepper, lemon zest, and butter in a medium bowl until well blended (mixture will be a thick sauce). Set aside.

2. Combine olive oil, lemon juice, garlic, salt, and pepper into a 8x8x2" glass dish. Whisk the marinade to a blend. Add the halibut filets and coat with the marinade evenly. Let stand for 20 min.

3. Cut the shallots into thinly sliced rings.

4. Combine the grapeseed oil and sliced shallots in a skillet and cook over medium-high heat. Stir often until the shallots turn golden brown, roughly 5-7 minutes. 

5. Transfer the shallots to a paper towel lined plate to drain and crisp. Sprinkle with salt and allow to cool. 

6. Peel potatoes (roughly 2 per person) rinse, then cut into cubes.

7. Bring a large pot of water to a boil, over high heat. Add the potatoes and cook until just tender enough to pierce with a fork. Strain and return to pot. Add milk and butter and blend with an electric mixer until smooth. Stir in garlic salt to taste.

8. Heat a large, non stick sauté pan over medium-high heat. Lift the halibut from the marinade, allowing any excess to drain off. Cook halibut over the hot skillet and sear for roughly 3 minutes on each side until a beautiful, golden brown and slightly pink in the center. 

9. Serve over mashed potatoes and top with a sprinkling of crispy shallots and a dollop of lemon butter. Garnish with two lemon wedges. 

Helpful tips:

Notes from our kitchen to yours

Make extra crispy shallots, believe me you'll have family thieves sneaking pieces as they cool...and you may even sneak some for yourself!

About the recipe

How we came to find out about this dish

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Two hours from the coast now, I've come to realize just how spoiled I was while living in Los Angeles, where seafood was not only incredibly fresh, it was readily available. It's a little harder out here in the desert, which is why I was so happy to stumble upon the Hook & Line Fishing Co. at our Joshua Tree Farmer's Market one Saturday.

 

A family owned and operated company, the family behind Hook & Line personally travels to Alaska twice a year, where they push off shore in their private fishing boat to make biannual catches of halibut, prawns, salmon, sea bass, you name it, and sell it to hungry shoppers like me! When I bought Halibut from them, it was my first time and I scoured the internet for a perfect recipe. This one by Giada De Laurentiis introduced me to another first - shallots. And just like that, I was addicted to both shallots and halibut, forever. 

Kitchen Essentials 

Tools we love to help make it easy

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We love this hand held grater that comes in handy for zesting - available here

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