Seared Halibut Recipe
Lightly Blackened, Crispy Fingerling Potatoes, Baby Artichokes, Romesco Sauce, Herb Salad
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and halve the fingerling potatoes lengthwise. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
Prepare the Baby Artichokes
Trim the tips of the baby artichokes and remove the outer leaves. Cut them in half and lightly blanch in boiling water for 2-3 minutes until tender. Drain and set aside.
Season the Halibut
In a small bowl, mix the paprika, garlic powder, salt, and black pepper. Rub this mixture over the halibut fillets.
Sear the Halibut
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the halibut fillets and sear for about 3-4 minutes on each side until cooked through and crispy. Remove from heat.
Sauté the Artichokes
In the same skillet, add the blanched baby artichokes and sauté for 2-3 minutes until lightly browned. Remove from heat.
Plate the Dish
On a plate, arrange the crispy fingerling potatoes, seared halibut, sautéed baby artichokes, and a generous scoop of romesco sauce. Top with the herb salad and serve immediately.