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Simply Fish Recipe

This simple, pan-seared fish dish is a favorite menu item at Todd English's new underwater-themed restaurant bluezoo at the Walt Disney World Resort, Fla.

Click here to see A Disney Dining Guide.

Ingredients

For the potatoes:

  • 2 potatoes, cut in a 1-inch dice
  • 8 ounces butter, melted
  • 8 ounces heavy cream, warmed

For the tapenade:

  • ½ cup Kalamata olives, pitted and finely chopped
  • 1 anchovy, finely chopped
  • 1 teaspoon capers, finely chopped
  • 1 clove garlic, finely chopped
  • Extra-virgin olive oil, to taste

For the sauce:

  • 1 cup white wine
  • 2 ounces heavy cream
  • 8 ounces butter, diced, at room temperature
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 4 ounces crabmeat

For the hearts of palm:

  • 8 ounces fresh hearts of palm, in 2-inch segments (if you can’t find fresh hearts of palm, substitute canned; you won’t have to cook these)
  • 1 quart water
  • 1 cup lemon juice
  • 2 tablespoons salt

For the fish:

  • Four 7-ounce fillets halibut, or fish of your choice
  • 2 cups mâche
  • 1 red onion, finely sliced
  • Olive oil, to taste

Directions

For the potatoes:

Cook the diced potatoes in boiling lightly salted water. Once tender, mix with melted butter and warmed heavy cream, and stir until a smooth, silky purée is obtained.

For the tapenade:

Combine the chopped olives, anchovy, caper and garlic. Add a touch of extra-virgin olive oil and blend well.

For the sauce:

Reduce the wine until almost gone. Add cream and reduce by half, then whisk in butter, one piece at a time, mixing constantly. Then add Dijon, lemon juice and crabmeat.

For the hearts of palm:

Combine the water, lemon juice, salt, and hearts of palm. Bring to a simmer, reduce to low heat. Let simmer for 30 minutes or until just tender, but still has some resistance when pierced with a paring knife.

For the fish:

Sear the fish, skin-side down, in a hot pan for 2 minutes. Flip and continue cooking for 2 more minutes. Finish in the oven for 4 minutes, but cooking times vary with the thickness of your cuts.

To serve, spread some of the silky potato purée on the plate, put your fish on top of the thin potato purée. On top, arrange the hearts of palm and tapenade. Toss the mâche and red onion in a little extra-virgin olive oil and make a quick salad to the side of the fish. Spoon some of the crab sauce over the fish. Serve immediately.