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Warm Halibut Potato Salad
Courtesy of Alaska Seafood Marketing Institute
Servings: 6
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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+ 1 lb. small white or red new potatoes
+ 4 Alaska Halibut fillets (4 to 6-oz. ea.), fresh, thawed or frozen
+ 1 Tbsp. olive oil
+ pepper, to taste
+ 1 tsp. dried dill
+ 2 Tbsp. parsley, chopped
+ 1 c. celery, chopped
+ 1/2 c. red bell pepper, chopped
+ 1 c. fresh (or canned) mandarin orange segments
+ 1 Tbsp. fresh dill, chopped
+ 1/2 tsp. seasoning salt
+ 1 pkg. (5 oz.) arugula

+ 1/2 c. green onions, sliced
+ 2 Tbsp. olive oil
+ 1/2 c. orange juice
+ 2 Tbsp. Dijon mustard
What to do:
1. Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4-in. thick rounds.
2. 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 min., until browned. Shake pan occasionally to keep fish from sticking.
3. Turn halibut over; season with pepper and dried dill. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 min. for frozen halibut or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout. Break halibut into large chunks (removing skin, if any).
4. Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture; stir.
5. For dressing, sauté green onions in 2 Tbsp. olive oil. Add orange juice and Dijon mustard; whisk. While warm, pour dressing over salad. Add halibut chunks and mix gently.
6. To serve, portion a handful of arugula onto plates; top with halibut potato salad.
Nutritional information:
Calories: 198;   Total Fat: 9g;   Saturated Fat: 2g;   Cholesterol: 52mg;   Total Carbs: 13g;   Fiber: 2g;   Protein: 17g;   Sodium: 356mg;