“ The specialty of my house and my
nomination for one
of the best recipes
ever. This makes a
wonderful summer
dish with halibut and
fresh vegetables being
plentiful then. The
dish looks and presents
beautifully and pairs
nicely with white wine
for a special meal.”
ELLEN HENNECKE
Mokena, Illinois
14 A Decade of Cooking The Costco Way
Parmesan Potato-Crusted Halibut
with Heirloom Tomato and Zucchini
2 tablespoons grated Parmesan cheese
4 tablespoons instant mashed potatoes
1 teaspoon dried thyme
Salt and pepper
4 tablespoons extra-virgin olive oil, divided
4 6-ounce portions halibut ;llet
8 large heirloom tomatoes,
chopped, or 2 pints organic
cherry tomatoes, halved
¼ cup chopped green onion
2 cups diced zucchini
1 bunch fresh basil, chopped
2 teaspoons sherry vinegar
Preheat oven to 350°F.
In a shallow bowl, combine Parmesan, potatoes, thyme, and salt and pepper to taste.
Heat a nonstick ovenproof sauté pan over medium heat. Add 2 tablespoons olive oil.
Coat 1 side of halibut with the potato mixture, pressing to adhere. Place ;llets potato
side down in the heated sauté pan.
Meanwhile, combine the remaining ingredients in a bowl. Season with salt and pepper
to taste. Set aside.
When the potato is golden brown (about 5 minutes), carefully turn the ;llets over and
place the pan in the oven. Cook until almost done, about 5 minutes.
Add the tomato-zucchini mixture to the pan, being careful not to cover the halibut.
Continue cooking for 2 minutes, or until the halibut is just cooked. Makes 4 servings.
Recipe from 2007, Favorite Recipes The Costco Way, page 168.
