Amy Adams – Herb Crusted Halibut with Goat Cheese Mashed Potatoes
- 4, 6 oz. Halibut Filets, skin removed
- 1 1/2 tsp Kosher Salt
- 1/4 tsp Fresh Ground Black Pepper
- 2 Tbs Dijon Mustard
- 1 cup Panko Breadcrumbs
- 2 tsp Lemon Zest
- 1/4 cup Fresh Flat Leaf Italian Parsley, chopped
- 1/4 cup Fresh Dill, chopped
- 2 tsp Fresh Chives, chopped
- 1 tsp Fresh Thyme, chopped
- 1/8 tsp Cayenne Pepper
Season both sides of filets with Salt and Black Pepper. Paint the top side of filets with Dijon Mustard and set aside.
In a large, shallow dish or bowl, combine Panko Breadcrumbs, Lemon Zest, Parsley, Dill, Chives, Thyme, and Cayenne Pepper. Dip Mustard side of filets in breadcrumb mixture.
Heat olive oil over medium high heat in a skillet or fry pan (non-stick makes it foolproof!). When the oil is hot, gently place fish, breadcrumb side down, in pan. Cook without moving or peeking for at least 3 minutes.
Gently turn and continue cooking for another 3 or 4 minutes. Fish should just become firm and slightly separate or flake to the touch.
Serve with rice, vegetables, or potato of choice.
Arugala Mashed Potatoes
- 4 russet baking potatoes
- 2 Tbs butter
- ½ tsp salt
- ¼ tsp fresh crushed black pepper
- ½ cup milk
- 3 or 4 oz fresh goat cheese
- ¾ cup chopped arugala
Peel and chop potatoes into 1 inch cubes. Add potatoes to sauce pan, cover with water, and boil until tender. While potatoes boil, melt goat cheese in heated milk – do not boil!
Drain potatoes, add butter, salt, and pepper and mash. Stir in milk and goat cheese mixture. Fold in arugala and serve.
Sauteed Cherry Tomatoes
- 6 oz cherry tomatoes
- 1 Tbs Olive Oil
- 1 Garlic Clove, sliced thin
- Salt and Pepper to taste
Heat olive oil in small fry pan over medium-high heat. Add tomatoes and garlic. Cook until the peels just start to wrinkle. Salt and pepper and remove from heat.