Pan-Seared Halibut with Clam & Potato Broth
3 small new red potatoes, cut into ½ cubes
2 tablespoons of vegetable oil
Ground black pepper
2 tablespoons of butter
½ medium onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, finely minced
1 bay leaf
¼ cup of chicken broth, homemade or storebought
½ cup of heavy cream
1 pound of small manila clams
4 quarter-pound pieces of halibut, air-dried uncovered in fridge overnight
3 tablespoons of vegetable oil
1 tablespoon of butter
Microgreens and chives, for garnish
Preheat oven to 450 degrees F. Toss the potatoes in canola oil and 5-finger pinches of salt and ground black pepper. Spread the potatoes in a single layer onto a baking sheet and bake for 15 minutes, until browned.
In a medium pot over medium heat, cook the butter, onions, and 5-finger pinches of salt and ground black pepper for 15 minutes, until the onions are caramelized and golden brown.
Add the celery, garlic, and bay leaf and cook for 5 minutes, stirring often so garlic does not burn. Add the chicken broth and heavy cream and simmer for 5 minutes.
Add the potatoes and clams to the pot and cover the pot with the lid. Cook for 4-6 minutes, just until the clams open up. Do not overcook the clams and discard any unopened clams.
Season the halibut with 4-finger pinches of salt and ground black pepper. In a medium pan over medium-high heat, add the vegetable oil. When the oil is hot, gently place the fish into the pan. Pan-fry the first side for 2 minutes, then add the butter and cook for 1-2 more minutes, until the fish cooks halfway up the side. Carefully flip each piece and cook the second side for 2-3 minutes. Do not overcook.
Serve fish with the clam and potato broth. Enjoy!