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  • Potato-Crusted Halibut with Tartar Sauce

    1 vote
    Potato-Crusted Halibut with Tartar Sauce
    Servings: 4
    by DCMH
    562 recipes
    		 >
    from Cook's Country, Oct/Nov 2011

    Ingredients

    • 1 cup mayonnaise
    • 3 Tbsp finely chopped dill pickles, plus 1 Tbsp pickle juice
    • 1 small shallot, minced
    • 1 Tbsp capers, rinsed and chopped fine
    • salt and pepper
    • 1 Tbsp lemon juice
    • 2 tsp Dijon mustard
    • 1/8 tsp cayenne pepper
    • 4 (6-oz) skinless halibut fillets, 1 inch thick
    • 2 cups potato chips, crushed

    Directions

    1. Adjust oven rack to middle position and heat oven to 450 degrees.
    2. Combine 3/4 cup mayonnaise, pickles, pickle juice, shallot, capers, 14 tsp salt, and 1/4 tsp pepper in bowl; set aside.
    3. Combine remaining 1/4 cup mayonnaise, lemon juice, mustard, and cayenne in second bowl.
    4. Pat fish dry with paper towels and season with pepper. Brush top and sides of fish with mayonnaise-lemon juice mixture and coat with potato chips, pressing to adhere.
    5. Place fish on foil-lined rimmer baking sheet and bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 12 to 15 minutes. Serve with tartar sauce.

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