Holiday Meal Idea: Pan Seared Halibut over Sweet Potato Hash with Apple Cider Glaze.
November is a pretty amazing time of year around LBI. The cool weather settles in and the marshes retain some color. And we love gather with friends and family for the upcoming holidays to prepare amazing meals.
We caught up with Sean Donohue, one of the chef’s next door at Mud City, for a great holiday meal that anyone can make at home – Pan Seared Atlantic Halibut with Apple Cider Glaze over Sweet Potato Hash. Halibut is a firm, cold water flat fish. Think of it as our seafood take on a traditional holiday meal for autumn. Maybe it’s something to do with your leftover sweet potatoes over the holiday weekend.
2 white corn
1 white onion
1 medium size jalapeño
2 large sweet potatoes
1 red bell pepper
2 cups Apple cider vinegar
1 cup Brown sugar
2 oz fresh ginger
Salt & pepper
Dice sweet potatoes, toss in olive oil, then season with salt and pepper.
Bake for 15 minutes at 425
Steam corn and shave kernels
Chop onion and bell pepper, mince jalapeño.
Sauté onion, bell pepper, jalapeño, corn and baked sweet potatoes. Season to your liking with salt and pepper.
(Apple cider reduction) Reduce apple cider vinegar, brown sugar and ginger at low heat until syrupy consistency.
Cut the Halibut into half-pound strips and season to taste with salt and pepper on both sides.
Add a teaspoon of olive oil to a hot sauté pan. When the oil is properly heated, drop the halibut into the pan. Sautee for several minutes until the fish is three quarters cooked through. Flip the halibut and sauté for another minute.
Plate the halibut over the sweet potato hash and add apple cider glaze.
We found it was a solid little meal, hearty enough for fall. Give it a try and have a great holiday weekend.