In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Seared Alaskan Halibut with Mashed Potatoes & Herbed Brown Butter-Parmesan Sauce
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 560 Calories/Serving
Pan-seared halibut fillets, creamy garlic-Parmesan mashed potatoes, wilted spinach, and a sage-brown butter sauce drizzled over top—it’s perfection on a plate!
In your bag
- 10 ounces organic gold or red new potatoes
- 2 ounces garlic-Parmesan butter
- 1 or 2 cloves organic peeled fresh garlic
- 1 organic lemon
- 4 or 5 sprigs organic fresh sage
- 4 teaspoons capers
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 5 ounces organic baby spinach or other leafy greens
- 1½ tablespoons pine nuts
Nutrition per serving
Calories 560, Total Fat 34g (44% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 470mg (20% DV), Total Carb. 36g (13% DV), Fiber 5g (18% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains:
Milk, Tree Nuts (pine nut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the potatoes
- Scrub the potatoes. Cut the potatoes into 1-inch pieces.
- Set aside half the garlic-Parmesan butter for the pan sauce.
In a medium [large] sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain the potatoes, reserving 1 cup [2 cups] of the cooking water in a medium heatproof bowl.
Return the potatoes to the pot along with ⅓ cup [⅔ cup] reserved cooking water and half the garlic-Parmesan butter. Using the back of a spoon or a masher, coarsely mash the potatoes, adding more cooking water as needed to reach the desired consistency (set aside the remaining cooking water for the pan sauce). Season to taste with salt and pepper. Cover and keep warm.
While the potatoes are cooking, prepare the remaining ingredients and cook the halibut.
2
Prep the remaining ingredients; cook the halibut
- Finely chop, press, or grate the garlic.
- Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
- Strip the sage leaves from the stems; coarsely chop the leaves.
- Rinse the capers.
- Pat the halibut dry with a paper towel; season lightly with salt and pepper.
In a large frying pan, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the halibut and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.
While the halibut is cooking, wilt the spinach and make the sauce.
3
Cook the spinach; make the sauce
In another large frying pan, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the garlic and spinach (the spinach in batches if needed), season with salt and pepper, and cook until the garlic is fragrant and the spinach is just wilted, 1 to 2 minutes. Transfer to a plate.
In the same pan over medium heat, melt the remaining garlic-Parmesan butter until fragrant and starting to turn golden brown, 2 to 3 minutes. Remove from the heat and stir in the sage and pine nuts, scraping up any browned bits from the bottom of the pan, until the sage and nuts are fragrant, about 1 minute. Stir in the lemon juice, capers, and 1 to 2 tablespoons of the reserved cooking water if desired for a thinner consistency. Season to taste with salt and pepper.
Serve
Transfer the halibut, spinach, and mashed potatoes to individual plates. Drizzle with the pan sauce and serve with the lemon wedges on the side.
Ingredient IQ
Did you know capers are actually young flower buds? Because the buds are delicate, they’re picked by hand from caper bushes, then preserved by being dried and salted or brined. A few of these beautifully briny studs cut the richness of a dish and add that extra something.