HALIBUT IN HORSERADISH POTATO CRUST
Yield: 12 servings
INGREDIENTS:
Cheddar Mashed Potatoes
• 1 lb. frozen mashed Idahon Potatoes, thawed
• 1/2 oz. white Cheddar cheese, shredded
• 2 Tbsp. butter, cut into pieces
• 2 Tbsp. halt-and-half
Horseradish Potato Crust
• 1 recipe Cheddar Mashed Potatoes
• 12 oz, horseradish sauce
• 12 oz. panko bread crumbs
• 12, 6-oz. halibut fillets
• Seafood seasoning, to taste
• 1/2 cups horseradish cream sauce
DIRECTIONS:
Cheddar Mashed Potatoes:
Combine mashed potatoes, cheese, butter and half-and-half in top of double boiler. Cover and steam for 20 to 25 minutes, or until internal temperature reaches 165º F Stir to mix well. Transfer to storage container; cool and store covered in refrigerator until needed.
Horseradish Potato Crust:
Stir Cheddar potatoes with horseradish sauce to blend. Mix in panko crumbs. Scoop 12, 3-oz. portions; flatten between party papers.
For each serving, sprinkle halibut fillet with seafood seasoning. Place one portion horseradish crust over fish; cover to edges. Place potato-side down in butered blackening pan or cast iron skillet. Bake in 450º F oven about 10 minutes or until internal temperature reaches 150º F. Flip to serve potato-side up. Drizzle with 1 oz. horseradish cream sauce.
Idaho Potato Commission: www.idahopotato.com
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