Seared Halibut with Brussels Sprout Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 184 milligrams
- Sodium
- 395 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 7 grams
- Protein
- 35 grams
- Sugar
- 11 grams
- Total: 40 min
- Active: 35 min
Ingredients
1 pound Brussels sprouts, trimmed and quartered
4 red-skinned potatoes (about 1 pound)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Gala apple, peeled and cut into small pieces
1 serrano chile pepper, thinly sliced (remove seeds before slicing for less heat)
1 1/2 teaspoons fresh thyme, chopped
4 6-ounce skinless halibut fillets
1/2 cup apple cider
2 1/2 teaspoons white wine vinegar
1 tablespoon unsalted butter
Chopped fresh parsley, for topping
Directions
- Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
- Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley.