Tomato basil halibut & purple potatoes

Who says you can’t cook fish like the great restaurants do!? It’s true, preparing fish can be a fiddly thing and often we prefer to leave it to the professionals. I know I have been blown away by fantastic fishiness at fine dining restaurants, wishing I could replicate the creation at home. If only! The least I could do was implement some variety and not rely on salmon every time I needed a good dose of omega 3. Not only wonderfully versatile and nutritious, but fish is a great option for a date night in. Tune in hopeless romantics…

Somehow when fish is on the menu, dinner feels special. So much care goes into cooking it just right. Your lucky date is sure to enjoy this next recipe… even those who claim to dislike that ‘fishy’ flavor will love the subtle taste of a white lean and firm fish, such as halibut.

A white fish is complemented by fresh, light and delicate ingredients. Since halibut is mild flavor it works well with ingredients that have a more robust profile, such as garlic and extra virgin olive oil, and many different herbs and spices.

Atlantic Halibut has high levels of mercury so make sure you are buying Pacific. In addition to being high in essential fats, halibut is low in saturated fat and a good source of protein. It also contains sufficient folic acid, vitamin B12 and B6, which all contribute to improving heart health. These nutrients lower levels of homocysteine – an amino acid produced during the metabolism of protein – strongly linked with thinning of the arteries. Its impressive nutritional profile is further enhanced by the presence of selenium, a powerful antioxidant that fights inflammation and boosts immunity. Who says Saturday night dinner can’t be healthy?

Purple potatoes – my personal favorite – are packed with nutrients and will give any plate a pop of color. These spuds contains anthocyanin, which is a phytonutrient responsible for their purple pigment and is believed to possess anti-cancer properties. Oh, and by adding these as a side you will further support your cardiovascular health, since they are high in potassium, which helps to regulate blood pressure. Did I mention they are also high in complex carbs and vitamin C… who knew a second helping of potatoes could be justified!

This is not a Michelin starred plate of food – sorry to disappoint – but when perfectly prepared has both the appearance and taste you’d hope to find at an up-scale eatery. Very few ingredients are required and it’s super easy to make. All you need now is a white tablecloth and your better half to pour the wine…

Ingredients (Serves 2):

Fish:

Two 6-8 oz fillets of (Pacific wild caught) halibut – around 2 inches thick

Skins on or off? I have made it both ways. My experience is that when skins are removed you get a nice golden crust, but the fish is harder to keep in tact! When the skins are left on they are easy to remove at the end and you have perfect fillets!

Light olive oil, enough for cooking the fish

Salt & fresh ground pepper, to season fillets

Marinade:

2 tbsp olive oil

3-5 garlic cloves, minced

1/2 tsp salt

1/2 tsp fresh ground pepper

2 cups fresh San Marzano tomatoes, halved lengthwise/2 large tomatoes on the vine, chopped

1/4 cup dry white wine (pinot grigio)

1 cup fresh basil, chopped (or one bunch)

Juice of half a lemon

5 Kalamata olives, halved (I use Divina)

A sprinkle of chili flakes (optional)

Sides:

14 oz purple potatoes, halved lengthwise (Albert Bartlett Fingerlings/Purple Passion Two Bite)

1/2 bunch asparagus spears

1.5 tbsp olive oil

2 tsp dried rosemary

Salt & fresh ground pepper, to season

Olive oil, to drizzle over asparagus

Method:

1. Remove fish from the fridge and let stand for 15 minutes. Preheat the oven to 385F.
2. Toss the potatoes in a bowl with olive oil, salt, pepper and rosemary. Arrange the potatoes in a single layer in a roasting pan.
3. Arrange asparagus in a single layer onto a baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Pat the halibut dry with paper towel. Prepare your fish by seasoning with salt and pepper on both sides.
5. Put your potatoes in the oven and set the timer for 30 minutes.
6. After the potatoes have been cooking for 10 minutes, start the marinade. Heat olive oil in a frying pan and cook the tomatoes on a low to medium heat until softened (around 10 minutes), seasoning and adding the garlic halfway through.
7. When the tomatoes are soft, pour in the wine, bring to a boil and let simmer.
8. Squeeze in the lemon juice and mix in the basil.
9. Preheat a large skillet over high heat and pour in light olive oil, tilting the pan to spread evenly. Heat until smoking.
10. Add each fillet to the pan skin side down. If using fillets without skins, press down with a spatula so the fish has direct contact with the oil. Reduce the heat to medium high and cook for 6 minutes. If your skins were removed then you are looking to achieve an even golden color. As soon as the fish is on, add the olives to the marinade (turn to low) and put the asparagus in the oven. They will take 8 to 10 minutes depending on thickness.
11. Flip the fish over, reduce to medium until cooked all the way through, taking 3-4 minutes. Keep a close eye on your fillets so you are not at risk of over cooking them.
12. Remove excess oil from the fillets with a paper towel before plating.
13. Cover them with a generous helping of the marinade (& sprinkle of chili flakes) and finish your plate with a pretty portion of purple potatoes and asparagus.

 

When romance meets healthy & economical!

 

 

 

 

enjoy!