Saturday, May 28, 2011
Potato Crusted Halibut
A few weeks ago Dana from DANA TREAT - treat yourself (if you’re not familiar, awesome Seattle blogger with fabulous dessert and vegetarian recipes) wrote about both Guy Fieri and pedestrian (low-brow) tastes in two separate posts. It got me thinking about all the “pedestrian” things I consume. I love fine food at home and when we eat out, but I’m also a sucker for things like Costco hot dogs, grilled peanut butter and jelly sandwiches with a side of French fries, mac and cheese from a box and Samoas Girl Scout Cookies.
When I saw this recipe for Potato Crusted Halibut, which just happens to be a Guy Fieri recipe, with the crust being made from tater tots I was sold! I’ve never made a Guy recipe before and a lot of people wouldn’t dream of coating a beautiful piece of halibut with tater tots, but I thought is sounded delicious.
The combo of Asian flavors with tater tots is kind of odd, and I don’t think Curtis was sold on the final product (evidence by him eating his fish, but not much of the crust). But I love hoisin sauce and the combo of salty and sweet flavors and I really enjoyed this dish . But if Asian meets potato is not your thing, I think you could mix the tots with herbs or really any combination of flavors, to get a nice “potato” crust.
I was working with HUGE pieces of halibut so after following the pan fry directions, I finished the fish off in the oven at 300 degrees for about 5 minutes. The fish was cooked perfectly! I used leftovers the following day to make halibut sandwiches.
What’s your favorite guilty food pleasure?
Potato Crusted Hoisin Halibut
• 2 pounds halibut (whole fillet), cut into 4 equal pieces
• 1 tablespoon minced fresh ginger
• 1/4 cup light soy sauce
• 1/4 cup white wine
• 2 cups shredded potato nuggets, defrosted (recommended: Tater Tots)
• 1 cup panko bread crumbs
• 1/2 cup hoisin sauce
• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon sesame oil
• 1/2 cup all-purpose flour
• 4 tablespoons canola oil
• 3 tablespoons sesame seeds, toasted
• 1/2 cup chopped green onions
Preheat oven to 200 degrees F.
Cut halibut in 4 equal pieces. In a mixing bowl, combine ginger, light soy sauce, white wine, and pepper in mixing bowl. Add fish to bowl and let marinate for about 20 to 30 minutes.
Defrost potato nuggets; add panko, hoisin, oyster sauce, soy sauce, rice wine vinegar, and sesame oil. Mix together thoroughly and divide into 4 equal amounts.
Heat a medium nonstick saute pan to low and add 2 tablespoons of oil.
Remove fish from marinade, shake off excess marinade, and dredge in flour on both sides.
Apply 1/4 of potato mixture to fish; press the mixture onto the top of the fish.
Add fish potato-side-down to saute pan; cook 2 portions at a time. Cook until potato mixture is lightly browned and crispy. Gently turn the fish over; cook the other side for 2 minutes. When finished, remove, place on a baking sheet and hold in the oven until the next two fillets are cooked. Repeat the process for the next two fillets.
Garnish with sesame seeds and green onions.