The flavors of fall abound in this dish of hearty vegetable hash served under seared fish fillets. A quick apple cider pan sauce brings it all together.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 pound Brussels sprouts, trimmed and quartered
- 4 red-skinned potatoes (about 1 pound)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Gala apple, peeled and cut into small pieces
- 1 serrano chile pepper, thinly sliced (remove seeds before slicing for less heat)
- 1 1/2 teaspoons fresh thyme, chopped
- 4 6-ounce skinless halibut fillets
- 1/2 cup apple cider
- 2 1/2 teaspoons white wine vinegar
- 1 tablespoon unsalted butter
- Chopped fresh parsley, for topping
Instructions
- Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
- Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley.
Nutrition Facts
| Calories | 440 |
| Total Fat | 18 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 184 milligrams |
| Sodium | 395 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 7 grams |
| Protein | 35 grams |
| Sugar | 11 grams |
Reviews
I made this with white sweet potatoes and left skin on all veg and potatoes. I also fried it in a cast iron skillet from the beginning. This recipe is absolutely delicious. Because this was on the fly, I also substituted red pepper flakes for Serrano and also had to use red wine vinegar instead of white. It was…like I said… super bomb.
Yum! Super easy and very tasty. It’s springtime now, but this would be a great fall dish. Unfortunately couldn’t find halibut, so I substituted with Chilean Sea Bass. It was excellent! I bet adding a little crispy bacon to the has would bring it over the top! Thanks for another great recipe, Food Network!
Great heat from the peppers, a nicely balanced dish…would maybe fry the potatoes next time so they don’t get so mushy. Would definitely make again!