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Pan-Seared Halibut and Potatoes

pan seared halibut Recipe

Accented with garlic and herbs… this dish makes a beautiful presentation!

Preparation: 10 min
Cooking: 45 min
Ready in: 55 min


  1. Preheat oven to 200F.
  2. 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.
  3. 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.
  4. Remove the thyme springs, bay leaves and garlic cloves; discard the thyme and bay leaves.
  5. Using tongs, squeeze the garlic cloves from their skins and roughly chop.
  6. 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.
  7. Using paper towels, wipe the skillet clean. Add the oil and heat over medium-high heat until smoking.
  8. Meanwhile, sprinkle the fish with 1-1/2 tsp Fisherman's Wharf.
  9. Place the fillet skin side down in the pan and cook until the fish is cooked through and opaque, about 4-5 min.
  10. Place the potatoes on a serving platter and place the fish on top. Garnish with lemon wedges and serve immediately.

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