Surprise! I actually cooked dinner last night and boy, oh boy was it ever a yummer. Not to brag or anything, but we're living in halibut country here and the season's in full swing. Just to prove it to you, here's a photo of our friend Mike Robinson from Alsea Bay Interiors with his catch of the day on May 17th. Isn't that something?
Anyway, you all know how I love me my taters, and while I've bragged about this method of cooking fish before way back when, I figured I'd go one up this time and add some bacon to the mix. After all, it's kinda' hard to go wrong with bacon and potatoes.
It is simply a nice plump fillet slathered with my favorite mix of Dijon and mayonnaise, seasoned liberally with salt and pepper then all wrapped up in a layer of thinly slice potato with a rasher of bacon down the middle. Cooked in a hot cast iron pan for 5 minutes on one side and 2 on the other, the fish finished cooking in the oven to a crispy outside and moist flakey interior while I washed some baby spinach and sauteed it quickly in garlic butter and a squeeze of lemon.
As you can see, it was certainly more than enough food for 2 people but I'm going to admit right here and now - it was so darned good, I went back for seconds and ate the whole thing. How's that for moderation?
Incidentally, feel free to try this cooking method on other fish like salmon, swordfish or even sea bass. Just remember to adjust the cooking time according to the thickness of the fish.
Potato Crusted Halibut (inspired by Epicurious.com)
2 – 6 ounce halibut fillets, skin removed
2 tablespoons mayonnaise
1 tablespoon Dijon
Salt and coase ground pepper
1 russet potato, peeled and very thinly sliced (I used a vegetable peeler)
2 slices bacon
2 tablespoons vegetable oil
Slather both sides of halibut fillets with mayonnaise and coat with mustard. Sprinkle with salt and pepper. Arrange potato slices on a piece of plastic wrap, being sure pieces of potato touch and overlap each other. Place fillet on top of potato and using plastic wrap, fold potato over fillet like a jelly roll, being sure to cover fillet completely. Wrap bacon slices around fillet, then wrap well with plastic wrap and refrigerate briefly, pressing potato onto halibut fillet so coating sticks well.
Meanwhile preheat oven to 400. Heat cast iron pan or heavy skillet over medium high heat. When hot, add vegetable oil and heat till shimmering. Place prepared halibut fillets in pan and cook for 5 minutes, or until potato crust is well browned. Do not move fillets or the crust will crumble. When browned on one side, carefully flip fillets over and cook briefly (2 minutes) on the other side. Move pan to oven and complete cooking, approximately 15 minutes, or until fish is firm to the touch. Wonderful served on a bed of sautéed spinach. Makes 2 servings.
A year ago - Pasta Salad with Asparagus and Smoked Salmon
Two year's ago - Spicy Bean Snackin' Cake