Halibut with Hash (photo: R Marinho)
This recipe is an inspiration from a few places. First was from a year ago when my husband made me the most delicious dinner for our anniversary. The difference between my recipe and his was his was with chicken and presunto.
My second inspiration came from going to Grandville Island yesterday morning. Everything was so fresh and crisp. I wanted to buy everything and make everything, from homemade pizza, fresh pasta, Persian food, Brazilian food…so many things but I settled on half a pound of fresh halibut. Personally I don’t really like fish but Raphael loves it so this recipe is pretty much the only way I’ll eat white fish.
Cook time – Half an hour from beginning to finish including hash recipe
- ½ pound halibut or any white fish – boneless and skinless
- 12 cherry tomatoes
- 5 cloves garlic
- 1 tablespoon capers
- ¼ cup olives – pitted and sliced
- ½ bell pepper – cubed (I used yellow)
- 1 juice of lemon
- 1 zest of lemon – chopped finally
- 1 tablespoon olive oil
- 2 tablespoons hot water
In a large frying pan heat olive oil and add halibut.
Add tomatoes, garlic, capers, olives and peppers around halibut.
Let cook for a few minutes, flip halibut gently on top of vegetables so that the fish isn’t touching the pan.
Add lemon zest and lemon juice and 2 tablespoons of waters.
Cover with lid and let simmer for 10 minutes stirring vegetables occasionally.
Notes and Tips: You can use this recipe with chicken too.
- 2 large Yukon gold potatoes – grated and patted dry
- 1 large onion – grated and pated dry
- 1 green onion – sliced
- ½ teaspoon salt and pepper each
- 2 tablespoons grape seed oil
Combine all ingredients except oil and squeeze out as much liquid as possible from potato mixture. The dryer the mixture, the crunchier the hash.
Form into 4 balls and flatten with your palm.
In a small pan heat oil until it is rippling (this indicates that it’s hot and ready).
Add hash patties and fry until golden brown and then flip to the other side.
Remove from pan and put on paper towel to observe excess oil.