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Jim Coleman Recipes

Horseradish-Crusted Halibut on wilted spinach with beet relish and matchstick potatoes

For this recipe you will need:

For the Horseradish Crust

  • 2 egg yolks
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup vegetable oil
  • Salt and pepper to taste
  • 2 tablespoons prepared horseradish
  • ½ cup fine plain prepared breadcrumbs

For the beet relish

  • 3 small cooked beets (2 to 3 ounces each), peeled and chopped
  • 1 tablespoon raspberry vinegar
  • 1 teaspoon salt
  • 1 teaspoon honey

For the Potatoes

  • 2 large Yukon Gold potatoes (1 1/8 pounds total), peeled
  • Vegetable oil, for deep-frying
  • Salt and Pepper to taste

For the Halibut

  • 2 pounds boneless, skinless halibut
  • 2 tablespoons vegetable oil

For the Spinach

  • 1 tablespoon vegetable oil
  • 8 ounces spinach leaves, washed
  • 1 clove garlic, minced
  • Salt and pepper to taste

To prepare the crust, place the egg yolks and lemon juice in a food processor. Using a steel blade, mix together and with the machine running, add the oil in a steady stream. Season with salt and pepper; add the horseradish, and then the breadcrumbs. Process quickly and then transfer to a bow. Cover and keep refrigerated until ready to use.

To prepare the relish, place the beets in a food processor and add the vinegar, salt, and honey. Using a metal blade, process for about 1 minute until finely chopped. Transfer to a bowl, cover, and keep refrigerated until ready to use.

Preheat the over to 375 F. using a mandoline slicer or a very sharp knife, slice the potatoes and cut into fine julienne. Transfer to a colander and rinse under cold running water.

Hold the potatoes in a bowl of cold water until the halibut is cooking. Drain the potatoes and pat them dry with paper towels. In a deep fryer or large saucepan, heat the vegetable oil to 350 F, or until it is almost smoking. Add the potatoes and fry for 2 to 3 minutes, or until golden. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper while hot.

To prepare the halibut, cut it into 4 equal portions. Heat the oil in an ovenproof skillet or saute pan set over high heat, and when hot, add the halibut. Smear on the first side for about 3 minutes, or until browned around the edges. Turn the fish over and spread about 1/4 inch of the horseradish crust on each fillet. Transfer the skillet to the over and roast for 6-9 minutes, depending on the thickness of the fish.

While the fish is cooking, prepare the spinach. Heat the oil in a skillet or saute pan set over high heat. When got, add the spinach, garlic, salt, and pepper. Saute for 3 or 4 minutes, or until wilted, transfer the spinach to the center of each serving plate and top with halibut. Arrange the matchstick potatoes on top of the fish and spoon the beet relish on both sides of the fish.

©2008 WHYY