Halibut with scallion-mashed potatoes
1
Points®
Total time: 48 min • Prep: 15 min • Cook: 33 min • Serves: 2 • Difficulty: Easy
You’ll want to add this comforting dish to your dinner rotation. Since halibut tends to dry out easily, cooking it at a lower-than-usual temperature results in a more evenly cooked, moist fillet that is hard to accidentally overcook. Yukon Gold potatoes are ideal for mashing. This all-purpose potato has a medium amount of starch and makes delectably creamy mashed potatoes. Its flesh can range in color from an appetizing butter-yellow to golden, and its taste is superior to that of other mashing potatoes. Be sure to buy authentic Yukon Gold potatoes—look for them by name. Pair this with steamed whole carrots for a pretty and tasty side.
Ingredients
Uncooked Yukon gold potato
10 oz, peeled and cut into 11/2-inch chunks
Fat free skim milk
⅓ cup(s)
Scallions
⅓ cup(s), chopped or sliced, sliced
Olive oil
1 tsp, extra-virgin
Table salt
½ tsp
Black pepper
⅛ tsp, coarsely ground, or to taste
Uncooked halibut fillet
10 oz, center-cut halibut fillets, about 3/4-inch thick, skin removed
Fresh parsley
2 tsp, fresh, finely chopped
Instructions
1
Bring the potatoes with enough water to cover to a boil in a medium saucepan. Cook until tender, about 15 minutes; drain. Combine the milk, scallions, oil, and 1/4 teaspoon of the salt in the same pot (no need to clean it) and cook until the milk is hot. Add the potatoes to the milk mixture and mash until fluffy. Season to taste with the pepper.
2
Meanwhile, preheat the oven to 300°F. Line a baking sheet with heavy-duty foil; spray with nonstick spray. Place the fish on the baking sheet. With your fingertips, spread the parsley on top of the fillets; sprinkle with the remaining 1/4 teaspoon salt and season with pepper.
3
Bake the fish until just opaque in the center, about 18 minutes. Serve with the mashed potatoes. Yields 1 fish fillet and scant 2/3 cup potatoes per serving.
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