Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

Happy Friday Foodies!

Friday. The word is so sweet! And it is made even sweeter this week with only two Friday’s before the Christmas holiday.

It has taken me a while, but I’m finally starting to feel a bit in the holiday spirit. With commercials on like this one, it is hard not too.

Now that I’m feeling the holiday inspiration, it’s carrying through to my cooking.

Mix up your holiday dinner party with this festive and tasty dish.

You will need…

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes. (Yes I realize the photo shows the opposite of my description. Cooking the potato side down first like I foolishly did will not yield as crispy a potato top as doing it the correct way will.)

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot.

Love and Beer Floats

Angela 

Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes.

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot.