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Osso Buco-Style Halibut And Whipped Potatoes With Herbs


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  • 2 tablespoons olive oil
  • 1/2 medium onion chopped
  • 3/4 cup chopped celery
  • 3/4 cup chopped peeled carrot
  • 2 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 cup white wine
  • 4 cups chicken stock (or canned low-salt chicken broth)
  • 1 cup crushed tomatoes in puree (from 15-oz can)
  • 1/2 cup freshly-squeezed orange juice
  • 1/3 cup chopped lemongrass - (abt 3 stalks) see * Note
  • 1/4 cup soy sauce
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 halibut fillets - (5 oz ea)
  • Cayenne pepper
  • 1/4 cup balsamic vinegar
  • 2 tablespoons unsalted butter - (1/4 stick) room temperature
  • Whipped Potatoes With Herbs (see recipe)
  • Gremolata (see recipe)


Servings 6


Step 1

* Note: Available at Asian markets and in the produce section of some supermarkets.

Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot and garlic; sauté until brown, about 10 minutes. Add tomato paste and cook 2 minutes. Add white wine and simmer until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add next 7 ingredients; simmer until mixture is reduced to 3 cups, about 50 minutes. Discard bay leaf. Season sauce with salt and pepper.

Preheat oven to 350 degrees. Sprinkle halibut with salt, pepper and cayenne pepper. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add fish to skillet and cook until brown, about 2 minutes per side. Transfer fish to plate.

Pour off oil from skillet. Reduce heat to low. Add balsamic vinegar to skillet; simmer 1 minute. Add sauce. Whisk in butter. Season with salt and pepper. Pour sauce into 13- by 9- by 2-inch glass baking dish. Place fish atop sauce in dish. Bake until fish is opaque in center, about 10 minutes.

Divide Whipped Potatoes With Herbs among 6 plates. Top potatoes with fish and sauce. Sprinkle with Gremolata and serve immediately.

This recipe yields 6 servings.

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