Pan-Seared Halibut with Crispy Potato Coins & Cabbage Salad

Make this pan-seared, crispy-crusted Halibut and serve with Crispy Potato Coins and a flavourful, Indian-inspired Warm Cabbage Salad.

 

Crispy Pan-Seared Halibut

This technique will ensure a crispy skin on any fish—red snapper, salmon, cod, etc.

INGREDIENTS

• 1 lb halibut fillets (or other white fish)
• kosher salt
• 2 tablespoons clarified butter or canola oil

DIRECTIONS

1. 1. Salt the halibut fillets early in the day or the night before. Salt the flesh side of the fish lightly. Then turn over and salt the skin side more heavily. Place the fillets on a rack, skin side up, and put in the refrigerator until one hour before using.
   2. Heat a skillet over medium-high heat. Add the oil or butter, and heat just until smoking point. Add fish skin side down. Do not overcrowd the skillet. Gently press down on the fish fillets with a spatula to ensure the center of the skin also gets crispy.
   3. Cook for approximately 3 minutes, or check after two minutes to see if the skin is crisp enough. Baste the fish by tilting the pan and spooning the fat from the bottom of the pan over the fish. Continue doing this until you see the color become more opaque on the fleshy side of the fish.
   4. Once the skin has reached the desired crispiness, turn the fish over, turn off the heat, and move the skillet off of the burner. Do NOT cover the pan. Let the fish rest in the hot pan for 5 to 7 minutes (time depends on the size and thickness of the fillets) until the fish is fully cooked through.
   5. Garnish the top with dry herbs and lemon zest, if desired.

Crispy Fried Potato Coins

These potato coins are baked in the oven until crispy and crunchy.

INGREDIENTS

• 5 small russet potatoes
• olive oil
• 1 teaspoon sea salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon chili powder

DIRECTIONS

1. Cut the russet potatoes into thin slices.
2. Line a large baking sheet with parchment paper.
3. Using a brush, spread a thin layer of olive oil over both sides of the potato slices.
4. In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and chili powder. Sprinkle the mixture evenly over potato slices, coating both sides.
5. Bake at 450°F for 25-35 minutes, flipping halfway through, until crispy.

Warm Cabbage Salad

This flavorful cabbage salad can be enjoyed with any meal.

INGREDIENTS

• 1 head cabbage, shredded (preferably Napa cabbage)
• 1 large carrot, shredded
• ¾ cup to 1 cup toasted almonds, chopped
• ¼ cup unsweetened shredded coconut, toasted
• 1 teaspoon minced garlic
• 2 –3 teaspoons mustard seed
• ¼ tsp salt and black pepper (or more, to taste)
• 1–2 tablespoons coconut oil
• 2–3 green or spicy red chili peppers, sliced
• ½ – 1 tablespoon apple cider vinegar
• 1 tbsp coconut sugar, optional

DIRECTIONS

1. Place the shredded cabbage in a bowl. Remove excess water by squeezing with a paper towel.
2. Add the shredded carrot to the cabbage mix. Add the salt, pepper, and minced garlic. Mix well.
3. Toast the shredded coconut and almonds on a parchment paper-lined baking sheet in a preheated 400°F oven. Toast for about 3-5 minutes, or until the coconut is golden brown. Remove from oven and set aside.
4. Heat oil in a large skillet over medium heat.
5. Add the mustard seeds and cover slightly so they don’t pop out of the skillet. Cook for about 30 seconds or until they begin to pop). Add the cabbage/carrot mix to the skillet, and stir to mix.
   Add the coconut sugar, apple cider vinegar, and 3/4 cup of the toasted coconut and almonds (save the rest for garnish/topping the salad).
6. Stir and cook for 3-4 minutes on medium heat.
7. Remove from heat and place in a large bowl. Top with the remaining toasted coconut and almond. Serve with the pan-seared halibut and crispy potato coins.