2 ea. (8oz) Cortez Halibut portions
2 cups fresh cilantro, cleaned and packed
2 ea. garlic clove
1 cup extra virgin olive oil
½ lemon; zest and juice
1 cup of water
½ jalapeno pepper (optional)
2 lbs. Russet or Yukon Gold potatoes; peeled and cut into 1.5”-2” size cubes for even cooking
½ cup of milk
¼ cup heavy cream
2 ½ oz butter
Salt and black pepper
- To a medium pot of cold water, add a pinch of salt and potatoes. Cook the potatoes until they are tender and then strain. Place the potatoes back into the pot making sure the flames are off and add in the butter, milk, and cream. Mash until creamy.
- In a blender, add water, olive oil (reserve 1 tablespoon for step #3), lemon zest and juice, cilantro, garlic, jalapeno pepper, and a pinch of salt and black pepper. Blend for about 7-10 seconds until slightly smooth making sure there are no more chunks from the jalapeno, cilantro, or garlic. Pour into a small bowl and set aside.
- Heat a non-stick skillet on medium heat. Add 1 tablespoon of olive oil and then carefully place your Halibut portions. Season it with a pinch of salt and pepper and cook it for about 3-5 minutes per side depending on the thickness of your fish.
- Plate your dish by adding mashed potatoes first followed by the Halibut. Finish the plate with a spoonful or two of the cilantro sauce over the fish and garnish with chopped parsley. Enjoy!