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:
- Preheat oven to 400 degrees.
- Place a non-stick sauté pan with a small amount of oil or butter on a stovetop burner set to med/high heat.
- 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.
- 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.
- 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
- Place the fingerling potatoes in the center of the plate.
- Place the halibut on top of the fingerling potatoes.
- Top the halibut with the Adirondack succotash.
- Complete the dish by drizzling the maple-sage glaze around the plate.