Prepare the Chips: Soak the Chips in cold water for at least 1 hour. Drain and pat very dry. Fry the Chips in Grapeseed oil at 325°F (160°C) for 5-7 minutes, until slightly softened. Drain on paper towels. Toss with truffle oil and Parmesan cheese. Keep warm.
Make the Aioli: Combine all Aioli ingredients in a small bowl and mix well. Refrigerate until serving.
Prepare the Halibut: Pat the Halibut fillets dry. Combine all Halibut Seasoning ingredients in a small bowl. Rub the mixture onto the Halibut fillets.
Pan-Sear the Halibut: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Place the Halibut fillets skin-side down in the hot skillet. Sear for 5-7 minutes, until the skin is crispy and golden brown. Flip and cook for another 3-5 minutes, or until the Halibut is cooked through.
Serve: Serve the Halibut immediately with the Truffle-Parmesan Chips and Lemon Aioli.
Ingredients
4
1.5 lbs680 gAlaskan Halibut fillets-skin on
1.5 lbs680 gYukon Gold potatoes-peeled and cut into fries
1 tbsp15 mLTruffle oil
1/4 cup30 gParmesan cheese-grated
1 cup240 mLMayonnaise
2 tbsp30 mLLemon juice-freshly squeezed
1 clove3 gGarlic-minced
1/4 tsp1.25 mLLemon zest
3 cups710 mLGrapeseed oil-for frying
1 tbsp15 mLOlive oil
1 tsp5 mLLemon pepper seasoning
1/2 tsp2.5 mLSea salt
Equipment
Large skillet
Large pot
Thermometer
Paper towels
Small bowls
Instructions
Prepare the Chips: Soak the Chips in cold water for at least 1 hour. Drain and pat very dry. Fry the Chips in Grapeseed oil at 325°F (160°C) for 5-7 minutes, until slightly softened. Drain on paper towels. Toss with truffle oil and Parmesan cheese. Keep warm.
Make the Aioli: Combine all Aioli ingredients in a small bowl and mix well. Refrigerate until serving.
Prepare the Halibut: Pat the Halibut fillets dry. Combine all Halibut Seasoning ingredients in a small bowl. Rub the mixture onto the Halibut fillets.
Pan-Sear the Halibut: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Place the Halibut fillets skin-side down in the hot skillet. Sear for 5-7 minutes, until the skin is crispy and golden brown. Flip and cook for another 3-5 minutes, or until the Halibut is cooked through.
Serve: Serve the Halibut immediately with the Truffle-Parmesan Chips and Lemon Aioli.
Comments