|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 8g||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This broiled halibut goes well with the roasted potatoes, but you might also serve it with rice or mashed potatoes. Add a tossed salad or coleslaw and steamed vegetables for a satisfying, memorable meal.
Halibut is not a budget-friendly fish, but it is delicious, with mild flavor and a firm, flaky texture. Watch for sales; otherwise, it's well worth a splurge.
Choose fresh, wild Pacific halibut, caught between the coast of California to Alaska. Wild Atlantic halibut does not recover quickly from overfishing, so, ecologically speaking, it is not a good choice. However, you might find farm-raised Atlantic halibut in some areas.
Prepare the fillets for the broiler a few hours ahead of time for a simple, fuss-free dinner.
- 2 pounds red-skinned potatoes, scrubbed, cut into 1-inch pieces
- 4 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, finely minced
- 1 tablespoon fresh, minced parsley
- 4 halibut fillets, about 6 to 8 ounces each
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons butter
- 3 medium cloves garlic, finely minced
- 2 tablespoons lemon juice
- 1/2 teaspoon dried leaf basil
- 1 tablespoon fresh, chopped parsley
- Lemon slices
- Parsley leaves
Heat the oven to 400 F (200 C/Gas 6).
In a bowl, toss the potatoes with the olive oil, 3/4 teaspoon of kosher salt, and about 1/4 to 1/2 teaspoon of freshly ground black pepper.
Add the 2 cloves of minced garlic and 1 tablespoon of parsley. Toss to coat the potatoes thoroughly.
Arrange the potatoes in a single layer on a large, rimmed baking sheet.
Roast for about 1 hour, or until golden brown and fork tender. Turn the potatoes every 15 to 20 minutes.
Remove the potatoes and cover with foil; keep warm.
While the potatoes are roasting, place the halibut fillets skin side down on greased baking pan or greased rack of broiler pan. Sprinkle lightly with kosher salt and freshly ground black pepper.
In a small saucepan, combine the butter, 3 cloves of minced garlic, the basil, and 1 tablespoon of fresh, chopped parsley. Heat over low heat until butter is melted and garlic is softened, about 1 to 2 minutes.
Spoon some of the butter mixture over each fillet. Cover the baking pan and refrigerate the fish until the potatoes are finished.
After taking the potatoes out of the oven, heat the broiler (high heat, or about 550 F).
Broil the halibut fillets for about 10 minutes, or until they flake easily when tested with a fork.
Garnish with parsley leaves and lemon slices, if desired.