Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Roasted Halibut On A Bed Of Potatoes
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds skinless halibut fillets
coarse salt
freshly ground black pepper
1 pound medium-size Yukon Gold potatoes, peeled
1/2 cup fragrant extra virgin olive oil
8 cloves garlic, sliced thin
1 small dried red chili pepper, like Arbol, crumbled
2 tablespoons sherry vinegar
1 tablespoon minced flat-leaf parsley
directions
Rub halibut with salt and pepper and set aside.
Place potatoes in a saucepan, cover with salted water and simmer until tender, about 25 minutes. Drain, allow to cool briefly, then slice about 1/4-inch thick with an oiled knife.
Heat oven to 500 degrees F.
Generously coat a 10-inch cast-iron skillet or oven-proof baking dish with 2 tablespoons olive oil. Arrange potatoes in a slightly overlapping layer in pan. Season with salt.
Place garlic and remaining olive oil in a small skillet. Heat on medium-low until garlic begins to color, about a minute. Add chili and cook for 15 seconds.
Use a slotted spoon to transfer chili and garlic to a bowl. Add vinegar to skillet and cover immediately. Cook 2 minutes, or until oil stops popping.
Pour some of the oil mixture over potatoes, add some of the garlic and chili, then top with fish. Drizzle with remaining oil, garlic and chili.
Bake for about 10 minutes, until fish is done. Scatter parsley on top and serve.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
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