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Potato-Crusted Halibut Recipe

Potato-Crusted Halibut

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret To Potato Encrusted Halibut

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • on December 06, 2011

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    Excellent! I've made this twice - the 2nd time was after I bought a mandoline (makes a difference. Also, the second time I used cod instead of halibut - much less expensive, but turned out great. This is one of my go-to recipes when I REALLY want to impress someone. Some trouble getting the potatoes to stick and form themselves to the fish (that's why I used the excuse to buy the mandoline. It is fantastic - Anne rocks! Sorry she lost out on the Next Iron Chef contest - I would love to see her battling in Kitchen Stadium. Love & Kisses to Anne.

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  • on October 02, 2011

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    The fish came out moist and perfect. Had a bit of a hard time getting the potato slices to stick, but eventually worked that out. I just thought the taste was rather bland.

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  • on August 01, 2011

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    I'm making this tonight, and I can't wait. But I'm curious: Isn't an "elongated circle" an oval? ;

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  • on March 22, 2011

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    Amazing. Everyone said it was the best halibut they had ever tasted. Moist and flavorful, plus the recipe is relatively easy. A mandoline would be handy, but I thinly sliced the potatoes with a sharp knife and it still worked okay, though it wasn't perfect. I hate fish, and this was great.

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  • on February 17, 2011

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    Delicious!
    I made this with mahi-mahi, instead of the Halibut, because that's what I could find. And it worked amazingly, I would definitely recommend it as a substitute.

    I bought a mandoline just for this recipe, and put it on the absolute lowest setting for they were more than paper thin. They were so thin, in fact, that they weren't round, but half moons from the edges of the potato. Doing this made creating the potato crust around the mahimahi the easiest thing in the world, and I'm no great cook.

    I also used cling wrap, which also worked great. Given that the potatoes had been dabbed with the infused oil, they slid off the cling wrap and into the pan when i opened and lifted the "cling wrap pouch". This made it so i didnt disturb the crust while putting it into the pan.
    I used one spatula and my hand to keep the top crust in place as a flipped it over.

    Anyway, this tasted like the greatest fish I've ever had, and I'm not a big fish fan!

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  • on February 14, 2011

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    Just made this for my wife for valentines day! Great recipe! Will be making this again! Just follow Chef Anne's instructions and it will be perfect.

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  • on January 23, 2011

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    very tasty, great directions...we used cod because our local market did not have halibut...I had to experiment with the temperature of the pan, but my third and fourth pieces of fish came out perfect...I braised some spinach to go with it...was a great meal...

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  • on December 31, 2010

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    This is amazing!! The crispy crust and the soft fish inside... amazing!! Used cod this time. The infused oil brings so much ...to the table! Took me some time to make these pockets good-looking, but worth the time - I am sure it will go smoother next time - thinking about it already! My parents and hubby were impressed!

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  • on November 29, 2010

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    the infused oil is wonderful - on everything. Had to use frozen cod fillets - no fresh fish in my area. Perhaps I did not get the thawed fish dry enough, but my "packages" were not impressive to look at. But they tasted fantastic. Love it Love it. Will try again.

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  • on November 16, 2010

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    Made this in October and forgot to post results. We really enjoyed this. I've made it 3 times in past month. Thanks, Anne!

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