Prep Time: 20 minutes | Cook Time: 20 minutes
You’ll love this dish because it’s a one-pan wonder for weeknights, but it’s chic enough to serve to guests. First you make a quick vegetable stew, then top it with halibut you’ve seared in another pan. The fish finishes cooking with the vegetables and potatoes and it all comes out with a built-in sauce.
photo courtesy Chronicle Books
2 tablespoons butter
2 tablespoons olive oil
2 green onions, sliced
2 medium red potatoes (about 8 ounces total), cut into 1/2-inch dice
1-1/4 cups vegetable or chicken broth
1/4 teaspoon dried thyme
4 halibut filets
1 cup small red cherry tomatoes, stemmed
1 medium zucchini, cut into 1/2-inch dice
1 cup fresh or thawed frozen corn kernels
In a wide sauté pan or frying pan over medium heat, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the green onions and cook, stirring, for 1 minute. Add the potatoes and cook, stirring to coat with butter and oil, for 1 minute. Pour in 1 cup of the broth then add the thyme and a pinch of salt. Let come to a boil, then reduce heat, cover, and simmer 10 minutes.
Meanwhile, rinse the fish and pat dry with paper towels.
Stir the cherry tomatoes, zucchini, and corn into pan, then cover again and continue to cook while you prepare the fish: In a wide nonstick skillet over medium-high heat, melt remaining butter in remaining oil.
When foam subsides, add fish and cook until it is lightly golden on bottom and releases easily from skillet with tongs, about 3 minutes. Turn fish over and cook until it releases on other side, about 2 minutes. Immediately transfer fish to pan with vegetables, then pour remaining 1/4 cup broth into skillet, stirring to release browned bits. Pour contents of deglazed skillet into pan with vegetables and fish, then cover pan and continue cooking until fish is barely translucent in center and potatoes are done, about 4 minutes. Squeeze juice from lemon into pan, then divide fish, vegetables, and sauce among shallow bowls or plates and serve.