Halibut with Panko-Horseradish Crust and Warm Fingerling Potato Salad

halibut-horseradish-crust Recipe
Quentin Bacon

Yield:

Makes 4 servings (serving size: 1 fillet, 1/4 salad, and 1/4 potatoes)

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 328
Fat 7 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 34 g
Carbohydrate 32 g
Fiber 5 g
Cholesterol 48 mg
Iron 3 mg
Sodium 243 mg
Calcium 134 mg

Ingredients

1 pound fingerling or new potatoes
2 teaspoons stone-ground mustard
3 tablespoons fresh lemon juice, divided, plus 4 wedges
2 teaspoons olive oil, divided
Salt and pepper, to taste
1 (1-pound) fennel bulb, halved, cored, and thinly sliced with stalks reserved
1/4 of a small red onion, sliced (about 1/8 cup)
4 (5-ounce) halibut fillets
2 tablespoons low-fat sour cream
2 teaspoons prepared horseradish
1 garlic clove, minced
1/2 cup panko (Japanese breadcrumbs)

Preparation

1. Cover the potatoes with 2 inches water in a small saucepan; bring to a boil. Simmer 15 minutes or until fork-tender. Drain, halve, and transfer to a bowl. Immediately toss potatoes with mustard, 1 tablespoon lemon juice, 1 teaspoon olive oil, and salt and pepper, to taste.

2. Preheat oven to 400°.

3. Toss fennel in a bowl with remaining 2 tablespoons juice, remaining 1 teaspoon oil, onion, and 2 tablespoons fennel fronds.

4. Rinse fish, and pat dry. Arrange in a single layer, skin side down, on a small shallow baking pan. Combine sour cream, horseradish, and garlic in a bowl. Spread evenly on top of fish, and top with panko. Roast fish 7 minutes or until tops are golden brown and fish is just cooked through.

5. Divide potatoes among 4 serving plates with fennel salad, fish, and lemon wedges. Garnish with fennel fronds; serve.

Note:

Lori Powell,

July 2009
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