I’m honestly not sure if I’ve posted this recipe before, but having made it recently (and had its picture taken) during a cooking class at Lake Austin Spa, it seemed high time for sharing. It IS one of the better food ideas I’ve ever concocted in this fevered brain of mine.
3 russet potatoes, peeled
1 tablespoon sea salt
2 tablespoons butter
¼ cup whole milk
Sea salt and freshly ground black pepper
1 teaspoon garlic powder
1/2 cup extra-virgin olive oil
1 small onion, finely chopped
1 (5-ounce) package baby kale, spinach and Swiss chard mix
4 Roma tomatoes, chopped
2 tablespoons chopped fresh basil
1 teaspoon crushed red pepper
4 (4-5-ounce) fresh halibut fillets
½ teaspoon lemon pepper
Roughly chop the peeled potatoes and cook until tender in boiling water seasoned with the 1 tablespoon of sea salt. Drain and transfer to a mixing bowl. Mash the potatoes with the butter and milk. Season with salt, pepper and garlic powder. In a sauté pan, lightly caramelize the onion in 2 tablespoons extra-virgin olive oil and then add the kale-spinach-chard mixture, stirring over medium high heat until thoroughly wilted. Season with sea salt and pepper. Prepare the bruschetta topping by mixing the tomatoes, ¼ cup olive oil, basil and ½ the red pepper flakes in a bowl. Season with salt and pepper.
To prepare the halibut, season the fish with salt, pepper, lemon pepper and remaining red pepper flakes. Heat the remaining olive oil in a pan until hot. Add the halibut and cook until golden brown but not overdone, about 4 minutes on the first side, then carefully turn and cook 3 minutes on the other side. Make sure the mashed potatoes and sautéed greens are hot. Divide the potatoes into mounds at the center of dinner plates, then divide the greens over the mounds. Top each stack with a halibut fillet, pressing down lightly to stabilize the stack. Generously top the halibut with the bruschetta topping. Serve immediately. Serves 4.
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