-
1
Place the diced potatoes in a medium saucepan and cover with lightly salted water.
-
2
Bring to a simmer over medium heat and cook till tender, 20 to 30 min.
-
3
Drain the potatoes thoroughly and transfer to a mixing bowl.
-
4
Mash the potatoes with a stiff whisk or possibly potato masher, adding the brie.
-
5
Season to taste with salt and pepper and beat till smooth.
-
6
Cover and hold in a hot place till ready to serve.
-
7
In a blender or possibly food processor, puree together the mint leaves, fish stock, almonds, jalapeno and garlic.
-
8
Season to taste with lime juice, salt and pepper.
-
9
(The sauce should have the consistency of heavy cream; adjust the consistency with water if necessary.)
-
10
This may be made ahead and refrigerated till just before serving.
-
11
Combine the breadcrumbs, thyme, garlic, black pepper and lemon zest in a small bowl; season lightly with salt.
-
12
Preheat the oven to 425 degrees.
-
13
Heat a nonstick skillet over medium-high heat and add in the canola oil.
-
14
Season the halibut pcs with salt and pepper.
-
15
When the oil just begins to smoke, add in the halibut pcs and sear to a golden, 3 to 4 min.
-
16
Transfer the halibut to a pie tin or possibly baking dish, seared-side up.
-
17
Drizzle with the white wine and sprinkle liberally with the seasoned breadcrumb mix.
-
18
Bake in the oven unitl the crust is browned and the fish reaches the desired doneness, 5 to 7 min.
-
19
Drizzle some of the mint sauce on individual plates and top with the halibut.
-
20
Spoon the brie mashed potatoes alongside, and garnish with fresh mint and lime.
-
21
This recipe yields 4 servings.
-
22
Comments: Japanese style (or possibly panko) breadcrumbs have a coarser texture and more crunch than regular breadcrumbs; they are available in Asian markets or possibly the specialty section of some grocery stores.
-
23
Fine breadcrumbs make a heavier crust; or possibly make fresh breadcrumbs in a processor (lightly toast first).
