Pan-Seared Halibut and Potatoes
Why This Recipe Works
When testing various methods for our pan-seared halibut and potatoes recipe, we had much better results when we cooked the two components independently on the stovetop than when we cooked them together. We browned the potatoes first, then cleaned the pan and seared the fish. As for the type of fish and potatoes for our pan-seared halibut and potatoes recipe, halibut is sold as either steaks or fillets. In this case, we favored thick fillets because they brown better and require less preparation. And for the potatoes, we considered the usual suspects and settled on Red Bliss potatoes, which possess a creamy interior and sweet flavor.