Potato-Crusted Halibut Fillet With Moro Orange Vinaigrette

This recipe comes from DOPO La Spiaggia‘s Chef Richard Dwyer.

INGREDIENTS

2 6 oz halibut fillets

1 russet potato, peeled and grated

1/2 c olive oil

1/3 c blood orange puree

1/4 c red wine vinegar

2 Tbsp honey

1 Tbsp dijon mustard

Salt and pepper to taste

DIRECTIONS

Combine all ingredients but the halibut fillets in a blender until emulsified.

In a sauté pan heat 1 tsp olive oil.

Season the halibut and cover one side with grated potato.

Place the fish in the pan, potato side down, and cook until golden brown.

Flip over the fish and cook until firm.

Drizzle the vinaigrette over the fish and serve.