Potato-Wrapped Halibut Potato-Wrapped Halibut with Tomato Confiture


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Potato-Wrapped Halibut with Tomato Confiture

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    We can't wait to dig into Chef Kevin Scharpf's potato-wrapped halibut with a homemade tomato configure (essentially a savory tomato jam!)

    Watch how this recipe comes together on HSTV.com.

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    Servings and Ingredients

    Serves 1
    Halibut Brine
    4 c. ice water
    ¼ c. kosher salt
    6 oz. halibut, thawed if frozen
    Tomato Confiture
    2 tsp. whole mustard seed
    1 tsp. whole coriander seed
    1 tsp. whole cumin seed
    ½ tsp. Hy-Vee crushed red pepper
    1 ½ c. cherry tomatoes
    ½ c. Hy-Vee brown sugar, packed
    ⅔ c. sherry vinegar
    ⅔ c. fresh orange juice
    ⅔ c. yellow onion, finely chopped
    ½ c. shallot, finely chopped
    ½ c. garlic, minced
    ½ c. Hy-Vee tomato paste
    ½ tsp. fresh orange zest
    Hy-Vee salt
    Hy-Vee ground black pepper
    Potato-Wrapped Halibut
    1 large russet potato, peeled
    ¼ c. Hy-Vee unsalted butter
    2 tbsp. fresh rosemary
    6 spears fresh asparagus, trimmed, blanched, and peeled

    Things To Grab

    • Large bowl
    • Skillet
    • Medium saucpean
    • Spoon
    • Meat thermometer


    1. Make Halibut Brine: Mix together ice water and kosher salt until salt dissolves. Add halibut and allow to brine for 25 minutes. Remove halibut from brine and pat dry.

    2. Make Tomato Confiture: Heat a small skillet over medium-low heat. Add mustard, coriander, cumin, and red pepper flakes to pan. Toast in warm pan for 30 seconds to 1 minute or until fragrant. Set aside. Add tomatoes, brown sugar, sherry, orange juice, onion, shallot, garlic, tomato paste, and orange zest to a medium saucepan over medium heat. Bring to a simmer. Add toasted spices and let simmer until vegetables soften and sauce begins to thicken, about 10 minutes. Remove from heat; season to taste with salt and pepper. Cover and keep warm.

    3. Make Potato-Wrapped Halibut: Using a mandoline or very sharp knife, thinly slice potatoes. Place potato slices on a clean work surface and slightly overlap. Place brined fish on overlapping potato slices and wrap tightly. 

    4. Place a skillet over medium heat. Add potato-wrapped halibut to pan and cook 3 to 4 minutes. Add butter, rosemary, and asparagus spears to pan. Flip fish. Cook 3 to 4 minutes on second side, spooning butter over halibut, until fish reaches an internal temperature of 145 degrees. Remove fish from pan and serve with warm Tomato Confiture.

      Hyvee Culinary Expert Tip
      Nutrition cannot be accurately calculated for brined foods.
      Hy-Vee Test Kitchen