Accented with garlic and herbs… this dish makes a beautiful presentation!
- 3 Tbsp unsalted butter
- 1 med red onion, halved and cut into 1/2-inch slices
- 1-1/2 lbs red potatoes, scrubbed and cut into 3/4-inch wedges
- 8 med garlic cloves, unpeeled
- 8 sprigs fresh thyme
- 4 bay leaves
- 2-1/2 tsp Urban Accents Fisherman's Wharf
- 2 tsp vegetable oil
- 1-1/2 lb halibut fillet (in a single piece)
- 1 lemon, cut into wedges
- Preheat oven to 200F.
- Heat butter in a large nonstick skillet over medium-high heat. When the foaming subsides, add the onion, potatoes, garlic, thyme, bay leaves and 1 tsp of Fisherman's Wharf.
- Cook, stirring occasionally, until the potatoes begin to brown, about 10 min. Reduce heat to medium and cook, stirring occasionally, until the potatoes are well-browned and easily pierced with a knife, about 20 more min.
- Remove the thyme springs, bay leaves and garlic cloves; discard the thyme and bay leaves.
- Using tongs, squeeze the garlic cloves from their skins and roughly chop.
- Toss the garlic in with the potatoes. Transfer potato mixture to an oven-safe bowl and place the bowl in the oven to keep warm.
- Using paper towels, wipe the skillet clean. Add the oil and heat over medium-high heat until smoking.
- Meanwhile, sprinkle the fish with 1-1/2 tsp Fisherman's Wharf.
- Place the fillet skin side down in the pan and cook until the fish is cooked through and opaque, about 4-5 min.
- Place the potatoes on a serving platter and place the fish on top. Garnish with lemon wedges and serve immediately.