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Potato-Crusted Halibut Recipe

Potato-Crusted Halibut

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 31-40 of 48

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  • on June 18, 2010

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    I am excited to try this recipe but someone please help. Has anyone done everything but fry the fish and let it sit in the fridge the night before? I would like to be able to do all this the night before. HELP!

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  • on June 16, 2010

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    I used cod instead of the halibut and I had a bottle of lime infused olive oil and used that instead of making my own. I served it over sauted escarole with garlic and lime (zest and juice Desert was strawberry rhubarb crisp.

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  • on June 12, 2010

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    This recipe was a disaster for this experienced cook. Everything was great up to cooking the fish. Be prepared to clean your stove, walls, counters, and floors from the oil splatter. The potatoes came off of the fish and the result was a big extremely oily glob of fish and potatoes. It turned out to be an extreme waste of $$$ thrown in the trash.

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  • on May 24, 2010

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    Comment to writer stating blogging on cookbook to be found "lame" - may I remind the writer that "lame" laughed all the way to the bank. This person may well move ahead to do great things - like donating to a Feed America with her blessings - helping the poverty of children .

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  • on May 19, 2010

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    Something I'd definitely make again. Could work well with tilapia as well.

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  • on May 11, 2010

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    i tried this fish the other night and after finding the tool i needed to slice the potatoes (and my knuckle, ouch, i came out with super thin potatoe slices. with help of the parchment paper to roll the fish, the halibut came out just perfect, not to oily, only crisp and wondeful. i would make this dish again in a heart beat, only this time, keeping my skin on the knuckle.

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  • on May 08, 2010

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    My husband made this tonight ! You can bet he is going to be a very happy camper tonight!

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  • on May 07, 2010

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    I made this for my husband's birthday dinner and he could not rave enough about it. 9.7-9.9 out of 10 was his raiting.
    I did not have parchment paper to use for wrapping, so I had to use saran wrap, and I have to say, it was a little tough getting the potatoes to adhere nicely to the filet all the way around. However, if they slipped off during cooking, I just let them cook in the oil and then re-arranged them for the plating/serving. All in all a delicious dish, and beautiful presentation. will make again!!
    Lisa - Water Mill NY

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  • on May 07, 2010

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    I loved this recipe. I never had halibut before (or that I remember and it was pretty easy. I had watched the episode first and sorta forgot things as I was doing it. For one, I do NOT have a mandoline so I cut my potatoes by hand and I made many too thick and so I had a lot of leftover potatoes (so I just fried them up, yum~. It took longer than I expected cause the recipe doesn't have the hour the fish is in the fridge, only the hour it takes for the olive oil to set...

    However, this recipe really wow'd my parents and almost convinced them to buy me a mandoline...xD

    This one is a keeper. I love Chef Anne, she's so eccentric but awesome at the same time. She's my kind of gal.

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  • on May 06, 2010

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    I just started a food blog yesterday, which I expect no one to follow as it is just for fun. No, this is not a "Julie and Julia" thing-thought the whole concept of cooking your way through a cookbook was lame not to mention I do not use cookbooks. I do believe, however, that if I can cook, you can cook. It just takes patience, trial and error, and a willingness to learn. I recently became inspired to blog about my food after I executed Potato Crusted Salmon superbly. I was so impressed by how it turned out, that I plated it and photographed it with my iPhone. I am not a professional photographer and the plating is not that great as I am still working on my presentation skills. You can read about it on my blog: http://ificancookyoucancook.blogspot.com/

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