Warm Halibut Potato Salad
Recipe courtesy of Alaska Seafood Marketing Institute.
1 pound small white or red new potatoes
4 Alaska Halibut fillets (4 to 6-ounce each), fresh, thawed or frozen
1 tablespoon olive oil
Freshly ground black pepper, to taste
1 teaspoon dried dill
2 tablespoons chopped fresh flat-leaf parsley
1 cup celery, chopped
1/2 cup chopped red bell pepper
1 cup fresh (or canned) mandarin orange segments
1 tablespoon fresh dill, chopped
1/2 teaspoon seasoning salt
1 (5-ounce) package arugula
1/2 cup green onions, sliced
2 tablespoons olive oil
1/2 cup orange juice
2 tablespoons Dijon mustard
- Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4-inch thick rounds.
- Meanwhile, rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel.
- Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with olive oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn halibut over; season with pepper and dried dill. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Break halibut into large chunks (removing skin, if any).
- Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture; stir.
- For Dressing: Sauté green onions in 2 tablespoons olive oil. Add orange juice and Dijon mustard; whisk. While warm, pour dressing over salad. Add halibut chunks and mix gently.
- To serve, portion a handful of arugula onto plates; top with halibut potato salad.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 198; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 52mg; Total Carbs: 13g; Fiber: 2g; Protein: 17g; Sodium: 356mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.