Seared Halibut with Lemon Butter Sauce

Seared halibut with lemon sauce
Seared halibut with lemon butter sauce

YIELD: Serves 4

INGREDIENTS:

Lemon Butter Sauce:

1/2 cup white wine

1/4 cup fresh lemon juice

8 tablespoons whipping cream

3/4 teaspoon fresh garlic, chopped

turmeric, to taste

salt, to taste

white pepper, to taste

8 tablespoons unsalted butter, diced

Halibut:

4 teaspoons olive oil

4 halibut filets (6-8 ounces each)

salt

pepper

lemon zest

herbs

Vegetables:

2 tablespoons olive oil

2 small zucchini, cut into 1/4-inch strips

2 small yellow squash, cut into 1/4-inch strips

2 small red peppers, washed, seeded and sliced into strips

Potatoes:

2 cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)

DIRECTIONS: For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume. While lemon sauce is reducing, prepare fish and vegetables. Once reduced, remove from heat and swirl in diced butter.

For halibut, heat nonstick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.

For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.

For potatoes, prepare mashed potatoes following package instructions. To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.

Note: Haddock or striped bass can be substituted for halibut.

Roasted Chicken Provencal

Roasted Chicken Provencal
Roasted Chicken Provencal

YIELD: Serves 4

INGREDIENTS:

8 chicken thighs (bone-in, skin-on)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1/2 cup dry white wine

1/4 cup chicken broth

2 thyme sprigs

2 garlic cloves, crushed

2 cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)

1 cup sliced cremini mushrooms

1/2 cup cherry tomatoes, halved

1/4 cup pitted black olives, halved

sauteed green beans

DIRECTIONS: Sprinkle chicken thighs with salt and pepper. In 12-inch skillet over medium-high heat, brown chicken thighs on both sides in hot oil. Add white wine, chicken broth, thyme sprigs and garlic. Over high heat, heat mixture to boiling. Cover and simmer 25 minutes, stirring occasionally. Meanwhile, prepare mashed potatoes according to package directions. In skillet, add mushrooms, cherry tomatoes and olives; cover and simmer 5 minutes longer until chicken is tender. Serve chicken thighs with mashed potatoes and sauteed green beans.

Source: Idahoan Mashed Potatoes

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