Growing up, my parents owned thoroughbreds race horses and, in the morning, we would go to Santa Anita Race track to watch our horses workout and clock them. When we would leave, We would head across the street to a restaurant called Marty’s Bar and Grill in Arcadia, California. The owner Marti was Irish and on his menu under breakfast items was the Halibut Almondine with O’Brien potatoes and eggs anyway you wanted with any type of toast you wanted. Boy o Boy I looked forward to these breakfast outings more so than the horses…As a little girl this should have been a sign that I was going to be a Chef! and where the inspiration for this dish came from! We hope you enjoy!
Halibut Almondine with O’Brien Potatoes
The halibut is a white flakey fish that once bitten has an amazing light and airy delicateness. The eggs and almonds give this fish many layers and textures. The delicious eggs on top of the O'Brien potatoes add a decadence to the dish and once the yolks enrobe the potatoes, onions and peppers, let's just stay it raises the bar. This breakfast Halibut Almondine will be memorable as well as unique.
Ingredients
O’Brien Potatoes:
- 2 Yukon gold potatoes (diced)
- 1 Large onion (diced)
- 1 Green pepper (diced)
- ½ Tsp. garlic salt
- 1 Tbsp. McCormick Pepper
- 2 Tbsp. Butter
- 2 Tbsp. Olive oil
Halibut Almondine:
- 2 Tbsp. of olive oil
- 2 Tbsp. of butter
- 4 Halibut filets
- 4 Eggs (Beaten)
- 1 Tsp garlic salt
- 1 Tsp. McCormick black pepper
- ½ Cup almonds (sliced)
- ½ Lemon
Eggs Over Easy:
- 8 eggs
- Pam butter Spray (as needed)
- Salt and pepper to taste
- Tartar Sauce: Optional (
Our Recipe here )
Instructions
- Preheat the oven to warm or 170 F.
- Gather your ingredients for your potatoes as listed in the ingredients.
- Using a medium sauté pan with a metal handle or oven proof handle place your 2 Tbsps. of butter and Olive oil in the pan and place on medium heat.
- Once butter is melted, add in your onions, potatoes, green peppers, garlic salt and pepper.
- Mix well and cover with lid for about 10 minutes, mixing occasionally until the potatoes are fork tender and golden brown.
- Then place pan in a warm oven to maintain while we prepare the rest of the dish.
- You will now want to gather your ingredients for the Halibut.
- Place a large skillet on medium high heat and add in your 2 Tbsps. of butter and 2 Tbsps. of olive oil.
- Prep a sheet pan by lining it with parchment paper.
- Now place your halibut on a parchment lined sheet pan and season with your garlic salt and pepper.
- Place your beaten eggs in a pie pan or a shallow bowl and add salt and pepper as needed.
- Dip both sides of your Halibut in the beaten eggs.
- Place your halibut in the large skillet and continue with the other 3 filets.
- When finished, pour the extra eggs left over, over the top of the filet.
- Place the sliced almonds on top of the egg mixture that you just poured onto the Halibut (the sliced almonds will stick to your filets because the eggs act like an adhesive,) and then flip your filets.
- Once flipped, the filets should be golden brown on top and no almonds should be visible because they are on the bottom side of the filet in the pan.
- You will also want to prepare a new parchment on the baking pan as to not cross contaminate the cooked filet with the raw juices from when they were precooked.
- When the filet is finished and both sides are now golden brown, flip the filet almond side up and place on a parchment lined sheet pan.
- Place in the oven alongside your O’Brien potatoes and Let’s make some eggs.
- Spray a large skillet with Pam (Butter flavored.)
- Now place your eggs in the pan 2 at a time. (Always crack your eggs in a small bowl or ramekin separately so as to not place eggshells or contaminated eggs in your skillet.)
- Cook on medium heat and cover with lid for about 2 to 2 ½ minutes so that the egg whites solidify yet the yolks stay glossy and creamy.
- Prepare another small sheet pan or plate with parchment to place the eggs on when finished.
- Once the eggs are finished, place on a sheet pan with parchment until all your eggs are cooked. Then salt & pepper.
- Gathering all your sheet pans out of your warm oven. It is time to Plate.
- On a plate, place a large serving spoon of your O’Brien potatoes on half of your plate.
- Using a spatula, place your Halibut Almondine on the other half of your plate. (Almond side up.)
- On top of your O’Brien potatoes place two eggs using a spatula.
- Serve with a side of Tartar Sauce.
Our Recipe here 
- For garnish place some parsley leaves on top of the Halibut, squeeze some fresh lemon if so desired and Enjoy!
