Halibut With Spicy Mash And Samphire

Halibut is the largest flatfish in the ocean and I am using it for this halibut with spicy mash and samphire dish.

Halibut is undoubtedly a bit of a treat as it is quite an expensive type of fish. It has a firm and meaty texture and is really delicious.

It's very important though, not to over-cook it as that really ruins the taste of it. I have all the other parts of this dish ready before I cook the fish.

Halibut is a good source of certain vitamins and minerals, including selenium which is an important antioxidant.

I like to serve this fish with a spicy butternut squash and sweet potato mash, tenderstem broccoli (broccolini) and top with salty and very healthy samphire.

Samphire is a sea vegetable and it is a very good source of many important minerals, including calcium and magnesium, vitamins and fibre.

Halibut and spicy mash for 4 people:

1 small butternut squash, peeled, halved, de-seeded and diced

1 large sweet potato, peeled and diced

1 tablespoon Extra virgin olive oil

1 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cayenne pepper

3 spring onions (scallions), chopped

Tenderstem broccoli, or use ordinary broccoli - as much as you like as this is a super-healthy, low-calorie vegetable

50g, 1¾oz, samphire

4 halibut fillets, skin on

1 tablespoon olive oil

1 tablespoon butter

Start by pre-heating the oven to 200C/Fan180C/400F/Gas mark 6. Place the diced butternut squash and sweet potato in an oven-proof dish and toss with one tablespoon olive oil. Place the dish in the oven and cook for about 30 minutes - until the vegetables are soft.
Once the squash and sweet potato are cooked, add them to a pot together with the salt, black pepper and cayenne pepper and use a potato masher to crush them. Stir in the spring onions (scallions), cover the pot with a lid and keep the mash warm over a low heat.
Get some water boiling in another pot and then add the broccoli and simmer for 2 minutes. Add the samphire to the pot and continue to simmer for a further minute. Turn off the heat, drain the vegetables in a colander, return them to the pot and cover the pot with a lid to keep them warm.
Add 1 tablespoon each of butter and olive oil to a large frying pan over a medium-high heat. Use kitchen towel to pat each halibut fillet dry. Once the butter start to brown, place the fillets skin-side down in the frying pan and fry, without moving the fish, for 3 minutes. carefully turn over each fillet and fry for 1 minute. Remove the pan from the heat.

Divide the mash between four plates, place a halibut fillet on top of the mash and some samphire on top of the fish. Divide the broccoli between the plates and serve immediately.

“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka

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