Halibut with Potatoes and Horseradish Sauce

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m


  • 4 6-oz. skin-on halibut fillets (1 in. thick)
  • 3 tbsps. canola oil, divided
  • 1 lb. baby red potatoes, cut into ¼ inch-thick slices
  • ½ cup light sour cream
  • 2 tbsps. chopped fresh dill
  • 1 tsp. lemon juice
  • ½ cup water
  • 1 tbsp. creamy prepared horseradish
  • Salt and pepper


Step 1

In a large nonstick skillet over medium heat, heat 1 ½ tbsps. of oil. Add the potatoes, and cook for 8-10 minutes until golden brown. Add the water, and simmer for 5-8 minutes until potatoes are tender. Once done, set aside.

Step 2

Season the halibut fillets on both sides with salt and pepper. Then, drizzle the remaining oil on another skillet over high heat. Sear the halibut on both sides (skin-side first) for 4-5 minutes.

Step 3

In a small bowl, whisk together the sour cream, dill, horseradish, and lemon juice. Serve the salmon with the potatoes and horseradish sauce. Enjoy!

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