Best Southwest Style Hashbrowns Halibut Sp5 Recipes

HASH BROWN-CRUSTED HALIBUT WITH MANGO MINT RELISH

Steps:

• Sprinkle both sides of the halibut with the salt, pepper and granulated garlic. Compress the hash browns between 2 paper towels until they are flat and about the size of all 4 fillets. Eyeball the size and shape of the fillets and cut out hash brown "hats" to fit the top of each fillet. Dip the presentation side of each piece of halibut into the egg, then press a hash brown "hat" onto the egg.
• Put the melted butter and oil into a cold, 12-inch nonstick pan. Place the fillets hash brown-side down directly into the butter and oil. Place on a burner and turn the heat to medium low. Cook, undisturbed, until the hash browns are golden brown, 8 to 10 minutes. Gently flip using a fish spatula and finish cooking until the fish registers 125 degrees F, about 5 more minutes. Serve immediately with the Mango-Mint Relish.
• Mix together the mint, lime zest and juice, mango, chile and shallot in a bowl; season with salt and pepper.

SOUTHWESTERN HASH BROWNS CASSEROLE

Steps:

• Mix until soup, cheese, and potatoes are well blended.
• Top with more shredded cheese.
• Heat in 375 degree oven until all cheese is melted and potatoes are heated through.

SAM'S SOUTHWEST HALIBUT WITH ROASTED CORN PICO DE GAYO

Steps:

• Begin by roasting cob of corn. During the roasting period, combine the olive oil and lime juice very well and set aside.
• Sprinkle chili powder and kosher salt over flesh side of halibut. (I used skin off and it worked just fine. I had to be very careful when flipping it though so it wouldn't break up.)
• Coat both sides with the olive oil and lime juice mixture. Set aside and let marinate while you go on to the next step. Don't forget about your corn.
• I couldn't find colored tortillas so the plain worked just fine. I just stacked them together and cut them in half then into 1/8" strips.
• Fry tortilla strips in olive oil on medium high heat until they are golden brown and crispy. Drain and salt.
• Add the corn to the pico de gayo and stir.
• Grill on medium to medium high. Put fish on the grill flesh side down and grill about 4 minutes. Turn over and continue cooking for another 7-10 minutes or until fish begins to flake.
• When finished, put fish on a plate. Top with a large spoonful of pico de gayo and a sprinkling of fried tortilla strips. Serve and enjoy!!

SOUTHWESTERN HASH

Steps:

• Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
• Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
• Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.

SOUTHWEST STYLE HASHBROWNS HALIBUT #SP5

Steps:

• Combine potatoes, salt, and chives together in a bowl.
• Place 1/4 of potato mixture on each of the fish filets, packing mixture onto fish tightly and fully.
• Heat oven to 350 degrees.
• Heat olive oil in a large, oven proof skillet over medium high heat. Cast iron would be ideal.
• When oil begins to shimmer, place fish filet, potato side down, into the skillet. Continue to cook potato side down until hash browns become golden brown. Place skillet in oven and continue to cook until fish is cooked though, about 12 minutes.
• Remove from oven. Serve fish potato side up.