Ready in 1 hour
Complexity: Slight Challenge
Serves 2 People
Seared Halibut with Lemon Butter Sauce, Sautéed Vegetables and Idahoan Signature Russets Mashed Potatoes
- 6 tablespoons white wine
- 2 tablespoon fresh lemon juice
- 4 tablespoons whipping cream
- ½ teaspoon fresh garlic, chopped
- Pinch turmeric
- Pinch white pepper
- 4 tablespoons unsalted butter, diced
- Lemon zest and herbs for garnish
- 2 teaspoons olive oil
- 2 6-8 ounce halibut filets
- 1 tablespoon olive oil
- 1 small zucchini cut into ¼ inch strips
- 1 small yellow squash cut into ¼ inch strips
- 1 small red pepper, washed, seeded and slice into strips
- Salt and pepper
- In a sauté pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by ½ its original volume.
- While the lemon sauce is reducing, prepare fish and vegetables.
- Remove from heat and swirl in diced butter.
- Preheat a non stick skillet on medium high heat with the olive oil. Season the halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.
- In a skillet over medium high heat, add the olive oil. Sauté the vegetables until crisp tender, about 2-3 minutes. Keep warm.
- Prepare Idahoan Signature Russets following package instructions.
- Plate the mashed potatoes, vegetables and halibut. Drizzle halibut with the lemon butter sauce and garnish with lemon zest and fresh herbs.
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