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4 8-ounce fresh Alaskan halibut fillets
salt and pepper to taste
2 teaspoons fresh thyme, chopped
2 teaspoons fresh chives, chopped
2 Tablespoons fresh Italian parsley, chopped
2 teaspoons fresh tarragon, chopped
4 Tablespoons olive oil
4 each ½-cup portions of mashed Purple Potatoes (see recipe below)
4 each 1 Tablespoon portions of chevre herb butter (see recipe below)
Preheat oven to 350 degrees F.
Season halibut with salt and pepper. Combine thyme, chives, parsley and tarragon in a small bowl and mix well. Crust the top of the fish with herb mixture. Heat an ovenproof sauté pan over medium high heat. Add olive oil and sear fish until golden brown on both sides. Place in oven for 8 minutes or until fish is slightly firm to touch
To serve: Place the mashed purple potatoes in the center of the plate and top with fillet of halibut. Top with herbed chevre butter and serve immediately.
Purple Mashed Potatoes
1 pound Purple Potatoes, peeled with no white showing
4 Tablespoon butter
Kosher salt to taste
In medium saucepan boil potatoes in water until soft and drain for 5 minutes. Put drained potatoes in mixing bowl. Add butter and salt and mash.
Chevre Herb Compound Butter
2 Tablespoons butter
2 Tablespoons chevre (goat’s cheese)
1 t shallot, minced
1 clove garlic, chopped
¼ teaspoon fresh thyme, chopped
¼ teaspoon fresh chives, chopped
1 teaspoon fresh parsley, chopped
¼ teaspoon fresh tarragon, chopped
¼ teaspoon salt
Mix together and store in refrigerator until ready to serve.
