We spent this past weekend at the beach in Galveston, Texas hanging out with my family. It was a great weekend and perfect weather. Our beach house neighbors asked us if any of us would like to take their freshly caught Gulf Red Snapper filets because they wouldn’t be able to take it on the plane home with them. Alex and I jumped on that right away! Free fresh fish…fine by me!!
I had dog eared this recipe from Everyday with Rachael Ray May 2008 magazine a while back and thought our new fresh red snapper would be the perfect way to make it. Last night I was feeling a little under the weather though so Alex took over the reins on this one and it turned out wonderfully! We both loved this preparation of the fish and the potatoes. The tomato-scallion butter is delicious too and would be great on chicken.
Buttery Halibut with Smashed Potatoes
Serves: 4 Prep: 15 min Cook 20 min.
- 6 Tbsp butter, 3 Tbsp softened
- 1 sun-dried tomato packed in olive oil, finely chopped
- 1 Tbsp finely chopped scallion
- 1 tsp finely chopped garlic
- Salt and pepper
- 1 lb small new potatoes
- 1 Tbsp whole milk
- Four 6- to 8-ounce halibut (or Red Snapper) fillets
- 2 Tbsp flour
1. In a small bowl, combine the softened butter, sun-dried tomato, scallion and garlic; season with salt and pepper.
2. In a large saucepan, add the potatoes and enough salted water to cover. Cover and bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, then smash the potatoes with 1 tablespoon butter and 1 tablespoon whole milk; season with salt pepper.
3. Season the fish with salt and pepper, then coat lightly with the flour. In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. Add the fish and cook, turning once, until golden and firm to the touch, 7 to 8 minutes total.
4. Transfer the fish to 4 serving plates and top with the tomato-scallion butter. Serve with the smashed potatoes.