Vegetable Stew with Halibut
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 green onions, sliced
- 2 medium red potatoes (about 8 oz. total), cut
into 1/2-inch dice
- 1 1/4 cups vegetable or chicken broth
- 1/2 tsp. fresh thyme leaves or 1/4 tsp. dried
- Kosher salt, to taste
- 4 skinless pieces halibut or monkfish (each
about 6 oz.)
- 1 cup tiny red cherry tomatoes, such as Sweet
- 1 medium zucchini (about 4 oz.), cut into 1/2-
- 1 cup fresh corn kernels (about 1 cob)
- 1 lemon, juiced
Meanwhile, rinse the fish and pat dry with paper towels.
Stir the cherry tomatoes, zucchini and corn into the pan with the potatoes, then cover again and continue to cook while you prepare the fish: In a wide nonstick skillet over medium-high heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. oil. When the foam subsides, add the fish and cook until it is lightly golden on the bottom and releases easily from the pan with tongs, about 3 minutes. Turn the fish over and cook until it releases on the other side, about 2 minutes (slightly longer if using monkfish). Immediately transfer the fish to the pan with the vegetables, then pour the remaining 1/4 cup broth into the skillet, stirring to release the browned bits.
Pour the contents of the deglazed skillet into the pan with the vegetables and fish, then cover and continue cooking until the fish is barely translucent in the center and the potatoes are done, about 4 minutes for halibut, 6 minutes for monkfish. Stir the lemon juice into the pan, then divide the fish among shallow bowls and spoon the vegetables and sauce around the fish. Serves 4.
Adapted from Braises & Stews, by Tori Ritchie (Chronicle Books, 2007).