Potato-crusted Halibut Steaks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1995 | 1 | Servings | ||
INGREDIENTS
| 1 | c | Dry white wine |
| 1 | Shallot, chopped about 1/4 | |
| cup | ||
| 1 | T | Fresh lemon juice |
| 1 | T | Worcestershire sauce |
| 1/2 | c | Chopped flat-leafed parsley |
| leaves | ||
| 1/4 | c | Extra-virgin olive oil |
| 1/4 | c | Mayonnaise |
| 1 | T | Chopped drained capers |
| 4 | Flat anchovies, rinsed | |
| patted dry | ||
| and chopped fine | ||
| Six, 1-inch-thick | ||
| boneless halibut | ||
| steaks each about | ||
| 7 ounces | ||
| 3/4 | lb | Russet, baking potatoes |
| about 1 1/2 | ||
| 2 | T | Olive oil plus additional if |
| necessary | ||
| Garnish: flat-leafed-parsley |
INSTRUCTIONS
Preheat oven to 400F. and lightly oil a shallow baking pan. Make sauce: In a heavy saucepan boil wine with shallot until reduced to about 1/2 cup. Remove pan from heat and whisk in lemon juice, Worcestershire sauce, and parsley. Add oil in a stream, whisking until combined well, and season with salt and pepper. Keep sauce warm. In a small bowl stir together mayonnaise, capers, anchovies, and salt and pepper to taste. Pat halibut steaks dry and season with salt and pepper. Spread mayonnaise mixture evenly on top of steaks. Peel potatoes and quarter lengthwise. Grate potatoes coarse, preferably using a food processor. Pat a heaping 1/4 cup potato evenly on mayonnaise mixture on each steak. In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking. Carefully arrange 2 steaks, potato sides down, in oil and cook, pressing down occasionally with a slotted spatula, about 5 minutes, or until potato is golden brown and cooked through. Carefully invert steaks as browned into oiled pan (potato sides should be up) and season with salt and pepper. Repeat procedure with remaining steaks, adding more oil to skillet if necessary. Bake steaks in pan in middle of oven 10 to 15 minutes, or until just cooked through. Serve steaks with sauce and garnish with parsley. Serves 6. Gourmet March 1995 Converted by MC_Buster. Per serving: 1055 Calories (kcal); 101g Total Fat; (96% calories from fat); 1g Protein; 8g Carbohydrate; 19mg Cholesterol; 473mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1716
Calories From Fat: 510
Total Fat: 57.4g
Cholesterol: 396.9mg
Sodium: 1420.9mg
Potassium: 5557.4mg
Carbohydrates: 97.9g
Fiber: 8.1g
Sugar: 11.8g
Protein: 153.3g