"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Halibut Pot Roast Recipe

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This recipe for Halibut Pot Roast, by , is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Teskey
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound small red or fingerling potatoes, washed
2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 pint cherry or grape tomatoes, halved
2 pounds halibut fillets (3/4 to 1 inch thick)
2 sprigs fresh thyme
2 sprigs fresh tarragon
Sea salt, to taste
Freshly ground pepper, to taste
1/2 cup dry white wine
3 tablespoons unsalted butter, cut into cubes

Directions:
Directions:
1. Bring 4 cups water to a boil in a saucepan over medium-high heat. Add potatoes, and cook 15 minutes. (Potatoes will not be fully cooked.) Drain and set aside.
2. Preheat oven to 325*. Heat oil in a large ovenproof skillet over medium heat. Add onion, and saute 3 to 4 minutes or until soft and slightly brown. Add garlic and tomato, and saute 2 minutes more.
3. Place fish in pan, and add reserved parboiled potatoes, thyme, and next 4 ingredients. Bake, covered, at 325* for 22 to 25 minutes or until fish flakes easily. Remove from oven, add butter, re-cover, and let stand 3 minutes or until butter melts. Serve Warm. (Substitute other thick white fish, such as haddock, if desired.)

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
Prep: 20 min, Cook: 20 min, Bake: 22 min, Stand 3 min
Personal Notes:
Personal Notes:
This is a delicious fish dish for a light meal served with a salad. Found in Cottage Living magazine.

 

 

 

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