Skip to main content

Recipe Share: Crispy Halibut with Homemade Tartar Sauce and Roasted Fingerling Potatoes

Yep, you know it. It's another Kelsey Nixon recipe I made and loved. I watch her show as much as I can these days, and I always want to try what she's making. I can't keep up! This dinner was a feat on many levels, as it was the first time I'd ever made halibut, the first time I'd ever made homemade tartar sauce, and the first time I've truly enjoyed eating fish! Win, win, win!
Here's the printable for the halibut and tartar sauce recipe:

 Ingredients:
Kelsey's custom seafood blend:
1 tsp. paprika
1/2 tsp celery salt
1/2 tsp dry mustard
1/2 tsp cracked black pepper
    Tartar Sauce:
    1 cup mayonnaise
    1/4 cup fresh flat leaf parsley, minced
    1/4 cup minced dill pickles
    2 Tbsp. capers, drained and minced
    1 1/2 tsp. Dijon mustard
    1 small shallot, minced
    juice from 1 lemon, plus zest from 1/2 lemon
      Fish:
      Four 6 oz. halibut fillets 
      1/2 cup all purpose flour
      2 large eggs
      1 cup panko breadcrumbs
      3 Tbsp. vegetable oil
      1 lemon cut into wedges

       Directions:
      For Kelsey's custom seafood and fish blend: Combine the paprika, celery salt, mustard and pepper in a bowl and mix to combine. Makes: 2 1/2 teaspoons

      For the tartar sauce: Combine the mayonnaise, parsley, pickles, capers, Dijon, shallot, lemon juice and zest and 1 teaspoon Kelsey's custom seafood and fish blend in a bowl and mix to combine.

      Preheat the oven to 325 degrees F.

      Thoroughly dry the fish fillets on both sides and season generously with 3/4 teaspoon Kelsey's custom seafood and fish blend. Place the flour, eggs and panko in 3 separate shallow dishes. Season each of those with 1/2 teaspoon of the seafood seasoning blend as well. Working with one fillet at a time, gently dredge the presentation side of the fish in the flour, followed by the egg and panko.

      In a large cast-iron skillet, heat the oil over low heat. Carefully add the fish, panko-side down, and cook until the breading is golden brown, about 3 minutes. Using a fish spatula, flip the fish. Carefully transfer the skillet to the oven to finish cooking the fish, about 4 minutes. Serve with the lemon wedges and tartar sauce. 

       Roasted Fingerling Potatoes:
      2 lbs. fingerling potatoes, halved lengthwise
      1/4 cup olive oil
      kosher salt
      freshly cracked black pepper
      zest and juice from 1/2 lemon
      1 Tbsp. fresh parsley, chopped

       Place a baking sheet in the oven and preheat the oven to 425 degrees F.

      Toss the potatoes in a large mixing bowl with the olive oil to fully coat. Carefully remove the hot baking sheet from the oven and add the potatoes in an even layer. Sprinkle with kosher salt and pepper. Reserve the mixing bowl.

      Roast the potatoes until golden brown and crispy, about 25 minutes. Return the roasted potatoes to the mixing bowl. Toss with the lemon zest, juice and parsley. Serve warm. 
      I served this with steamed broccoli that I put lemon zest on as well. Lemon zest is the best. Really, sprinkle it on any vegetable, and you'll be happy. 

      I hope you enjoy this recipe as much as I do! And for a girl who hardly eats fish, you know it must be good!

      Labels:

      Comments

      Post a Comment

      Popular posts from this blog

      Teacher Appreciation Gifts. By color.

      With teacher appreciation happening this week, I knew I wanted to do something nice for my 3 kids' teachers. I fell back on my usual gift ideas, and did a combination of chocolate, gum, and goodies from Bath & Body Works. All women like those things, yes? And, yes, I'm kind of a color coordinating freak. I love things to match, so I first chose 3 chocolates at Target and then went to their dollar section and found a few things that matched the chocolates.  How cute are these pink and white thumb tacks? The little sticky notes are a very light shade of blue that I thought worked with the turquoise. And I loved the purple pencils and purple paper clips, too.  I made sure to get 5 small things for each teacher. Bath and Body Works always has cute little sanitizers, sprays, and lotions.   The white scalloped edge tins I found at Target in their party section with all the wedding stuff.  Luckily I had filler leftover from Easter, and I always have tissue p
      Post a Comment
      Read more

      Party 101.

      I remember when my oldest son was 4 years old, and I wanted to plan a birthday party for him. I was overwhelmed with how to go about planning a birthday party for little kids. I wasn't sure where to start. All I knew was that he really wanted a Thomas the Train theme. Cohen, at his Thomas party. Up until then, we had always done birthday parties with family only, and they were simply eating a meal (often at a restaurant), opening presents, and having cake. This would be our first friend birthday party, where we'd have to plan activities and food for all the kids. I so wanted to have a party that was memorable for my son and his friends.  I emailed a friend of mine and asked her for advice. She gave me some great tips that I've used in all my parties since. My twin sister, Jaime, also has been a great source to turn to. She throws a mean party and is crazy creative. O ver the years, I've also learned a lot of things from trial and error, lots of trial and err
      Post a Comment
      Read more

      Recipe Share: Sausage Stuffed Zucchini Boats

      My sister introduced me to this delicious Nancy Fuller recipe . It was so tasty and pretty quick to throw together. I made a few tweaks to it, but mostly followed the recipe.  Ingredients :  4 medium zucchini, cut lengthwise 1 Tbsp. olive oil 8 ounces sweet loose Italian sausage 8 ounces hot loose Italian sausage (I used 16 oz. of all sweet Italian sausage and squeezed it out of the links, since that's the only kind I could find.) 1 clove garlic, minced 1 small onion, chopped 2 medium vine-ripened tomatoes, chopped (I just used about 1/2 cup of marinara sauce) Kosher salt and freshly ground black pepper 1/2 C. Parmesan, finely grated 1/2 C. mozzarella, shaved 1/4 C. breadcrumbs (I used Italian seasoned panko breadcrumbs) 2 Tbsp. chopped fresh parsley (I prefer flat leaf parsley) Directions : Preheat oven to 400 degrees.  With a teaspoon, scoop out the flesh from the inside of the zucchini, so they look like boats. Place the boats in a 9x13 inch casserole dish. Chop the zucchini f
      Post a Comment
      Read more