Maple Sage Halibut
Pan Seared North Atlantic Halibut, Local Maple Sage Glaze, Adirondack Succotash, Roasted Tri-Colored Fingerling Potatoes
Box to Plate: 15 minutes   Wine Suggestions: (white) Bourgeon Blanc
Ingredients:

Halibut Filet

Fingerling Potatoes

Maple-sage glaze

Adirondack succotash

 

 

Essentials Needed:

Oil or butter

1 baking sheet

2 small/ medium sauté pans

Metal spatula

Spoons

Dinner plate

Video:
https://www.youtube.com/watch?v=syYV9wCXMhg&feature=youtu.be

 

Steps:
  1. Preheat oven to 400 degrees.
  2. Place a non-stick sauté pan with a small amount of oil or butter on a stovetop burner set to med/high heat.
  3. Place halibut in preheated sauté pan top side down and sear for 3 minutes. Flip the halibut after 3 minutes and sear on the bottom side for an additional 3 minutes.
  4. Once you have completed searing the halibut place it and the fingerling potatoes on a sheet tray sprayed with pan coat and continue cooking in the preheated oven for 6 to 8 minutes.
  5. While the halibut and potatoes are cooking in the oven, place another sauté pan on a stovetop burner set to med/high heat. Place the maple-sage glaze into the sauté pan and bring to a simmer. When the glaze has reached a simmer remove from burner and set aside for plating.
DESIGN YOUR PLATE
  1. Place the fingerling potatoes in the center of the plate.
  2. Place the halibut on top of the fingerling potatoes.
  3. Top the halibut with the Adirondack succotash.
  4. Complete the dish by drizzling the maple-sage glaze around the plate.