Potato-Chive-Crusted Halibut

1. 1

   Shred potato on the coarse side of a grater; squeeze out excess liquid.

2. 2

   Combine shredded potato, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.

3. 3

   Sprinkle both sides of fish fillets evenly with remaining 1/2 teaspoon each of salt and pepper. Sprinkle 1 side of each fillet with lemon rind. Pat 1/4 cup potato mixture evenly over lemon rind on each fillet.

4. 4

   Heat 1 teaspoon oil in a large nonstick skillet over medium heat; add 2 fillets, potato side down. Cook 5 to 6 minutes or until potato begins to brown. Transfer fish, potato side up, to a greased jellyroll pan. Repeat with remaining 1 teaspoon oil and remaining 2 fish fillets.

5. 5

   Bake at 400u00b0 for 5 minutes or until fish flakes easily with a fork. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.