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POTATO CRUSTED HALIBUT WITH SHAVED FENNEL SALAD

Simply Ming One-Pot Meals
by Ming Tsai
This is one of my favorite springtime-summertime dishes. Halibut, a lean, mild-tasting fish, is coated with rice flour and dehydrated potato flakes— a terrific, more delicate alternative to bread crumbs—sauteed, and served with a lime-dressed fennel salad. You'll be amazed at the tasty elegance of this dish, which is really fun to do, too.
Serves 4

INGREDIENTS

· juice of 2 limes
· 6 tablespoons grapeseed or canola oil
· 2 tablespoons chopped chives
· 3 fennel bulbs, cored and sliced very thin
· Kosher salt and freshly ground black pepper
· 2 eggs
· 1 cup rice flour or all-purpose flour
· 1 cup large potato flakes (dehydrated mashed-potato flakes)
· 1 pound skinless halibut, cut into four 4-ounce fillets

DIRECTIONS

1. To make the salad, combine the lime juice, 4 tablespoons of the oil, and the chives in a large bowl and whisk to blend, just before cooking the fish, add the fennel, stir, season with salt and pepper, and let macerate while the fish cooks.

2. Beat the eggs lightly in a shallow bowl. Spread the flour on a medium plate and the potato flakes on a second. Season the fish with salt and pepper on both sides. One by one, coat the fish fillets lightly with the flour, dip them into the egg, and then coat with the potato flakes.

3. Heat a large saute pan over medium heat. Add the remaining 2 tablespoons oil and swirl to coat the bottom. When the oil is hot, add the fish and saute, turning once, until the fish is golden brown and just cooked through, about 6 minutes. Divide the salad among four individual serving plates, top with the fish, and serve.