Are you ready to transform your ordinary dinner into a culinary masterpiece that will transport your taste buds straight to the charming bistros of France? This Halibut with Potatoes Vinaigrette is not just a meal—it's a gastronomic journey that combines the delicate, flaky texture of perfectly cooked halibut with the tangy, vibrant notes of a classic French vinaigrette. In just 45 minutes, you'll create a restaurant-quality dish that looks impressive, tastes extraordinary, and will have your dinner guests wondering if a professional chef secretly invaded your kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 4 medium potatoes, diced
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Rinse the halibut fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- Next, wash the medium potatoes thoroughly. Peel them if desired, then dice them into uniform pieces, approximately 1-inch cubes to ensure even cooking.
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10-15 minutes, or until they are tender when pierced with a fork. Drain the potatoes and set aside.
- While the potatoes are cooking, prepare the vinaigrette. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, and a pinch of salt and pepper until the mixture is well combined and emulsified.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the halibut fillets to the pan. Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the fillets from the skillet and keep warm.
- In the same skillet, add the cooked potatoes and gently toss them in the remaining oil and any drippings from the halibut. Cook for an additional 2-3 minutes, allowing the potatoes to absorb some flavor and get slightly crispy.
- Once the potatoes are heated through, remove the skillet from the heat. Drizzle the prepared vinaigrette over the potatoes and toss gently to coat.
- To serve, place a generous portion of the vinaigrette potatoes on each plate and top with a halibut fillet. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Enjoy your Halibut with Potatoes Vinaigrette, a deliciously light and flavorful French dish!
Tips
- Choose Fresh Halibut: The key to this dish is using the freshest halibut possible. Look for fillets that are firm, have a clean ocean smell, and have a translucent, pearly white appearance.
- Pat Fish Dry: Always pat your halibut fillets completely dry before seasoning and cooking. This ensures a beautiful golden-brown crust and prevents steaming.
- Temperature Matters: Use a medium-high heat when cooking halibut to achieve that perfect golden exterior while keeping the inside moist and tender.
- Vinaigrette Technique: Whisk your vinaigrette ingredients vigorously to create a smooth, well-emulsified dressing that will coat the potatoes beautifully.
- Don't Overcook: Halibut cooks quickly. Watch for the fish to turn opaque and flake easily—typically 4-5 minutes per side. Overcooking will result in dry, tough fish.
- Potato Perfection: Cut potatoes into uniform sizes to ensure even cooking. Slightly crispy edges add a delightful texture to the dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 20g
Protein: 28g
Fat: 15g
Saturated Fat: g
Cholesterol: 85mg
