Fish on! Fish on! If you have watched River Monsters, you would know this phrase really well! I watch a lot of TV shows. Other than dramas (American, Hong Kongese, Taiwanese and Korean), I like to watch something educational and nature related (River Monsters, Cesar 911, Frozen Planet etc.). River Monsters is hosted by Jeremy Wade, who is a biologist and extreme angler. In the show, Jeremy goes around the world to search for freshwater killers, like piranha, tiger fish, and electric eel. He travels to area that is pretty remote. There is no motorboat. He is always in a narrow wood boat. With his skills and knowledge, he catches many giant freshwater fish or animals. I never thought fish those sizes can be living in rivers. And those teeth… Wow… Scary! The good part about Jeremy is that he doesn’t take home or kill the catch. He catches them, looks at them and releases them back to the wild. It is a fascinating show! Totally worth watching! If you are interested, the show will end its 7th season this Sunday with a 2-hour special. It is on Animal Planet. Check out the previous seasons too.
Why am I talking about River Monsters? Because today’s dish was inspired by the latest episode of the show. Jeremy was in Alaska. I am not going to tell you what monster it was if you are going to watch. Anyhow, I really wanted to make a fish dish after watching. I picked out halibut. Even though it was my first time cooking halibut, they came out moist and nicely brown on the outside. If you carefully follow the direction and keep track of the time, your fish should come out perfectly too. I love the sauteed summer squash with the green onions. It is light in flavors, which pairs very well with the fish. A few roasted potatoes were added to give the dish some texture and crunch. Most importantly, Bryan was happy to see some potatoes. Hearty and filling. This is a light dish with clean flavors. It doesn’t require much preparation. Easy and tasty. Enjoy!
Halibut with Summer Squash and Roasted Potatoes
– 2 (6-ounce) skinless halibut fillets
– 2 fresh thyme sprigs
– 1 tablespoon olive oil
– ground black pepper
– 4 spring onions or large green onions
– 1 tablespoon olive oil
– ¾ pound assorted summer squash
– ½ tablespoon thyme leaves (minced)
– ½ pound fingerling potatoes
– ½ tablespoon olive oil
- Preheat the oven to 425˚F. Line a baking sheet with aluminum foil.
- Separate the green onions bulbs from the tops. Cut the bulbs in half lengthwise. Set aside. Cut enough onion tops into 1-inch length to make 1 cup. Set aside.
- Cut the squash in half lengthwise, then cut into 1-inch thick pieces. Set aside.
- For the fingerling potatoes, wash and dry them with paper towels. Cut the potatoes in half or quarters. Make sure they are about the same size. Add them in a medium bowl. Toss with olive oil. Season with salt and pepper. Use more salt than usual. Combine well. Place the potatoes on the prepared baking sheet. Spread them out in a single layer. Cook in the over for about 25 – 30 minutes until browned and tender.
- In a large pan over medium-high heat, heat ½ tablespoon oil to very hot. Add the onion bulbs with cut side down. Cook until golden. Transfer to a bowl. In the same pan, add ½ tablespoon oil. Add squash and cook until golden brown and just tender, about 5 minutes, stirring occasionally. Add the onion bulbs, 1 cup onion tops and ½ tablespoon thyme leaves. Season with salt and pepper. Cook until onion tops wilt, about 1 more minute. Transfer the squash to the serving plates.
- Meanwhile, in a medium nonstick or cast-iron pan over medium-high heat, add 1 tablespoon olive oil. Season the halibut with salt. Add the fish and thyme sprigs. Cook until the fish is golden brown, about 5 minutes. Turn the fish and cook until just cooked through and opaque in the center, about 2 more minutes.
- Add the potatoes to the serving plates. Top with halibut. Serve immediately.
- My halibuts were only 4-ounce each. They were too thin and can only be cooked on the sides, so the cook time was shorter. Just keep a close eye and not to overcook.
- Halibut skin is usually tough. Best to remove. I know I didn’t, but I should have.
(Adapted from Bon Appétit)