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halibut fillet with boiled potatoes and olives
Blog Home | Cooking + Recipes
halibut fillet with boiled potatoes and olives

Pacific Halibut with Tangy Aioli, Boiled Potatoes and Green Olives

July 13th, 2022

A Simple Side of Potatoes and Aioli Is Perfect for Seafood

The delicate flavors of Pacific halibut and boiled potatoes are elevated by bright and tangy aioli. Plump, briny green olives add texture and color to the plate.

There are different schools of thought on how to make a classic aioli —this one calls for olive oil, lemon and paprika for more flavor. Use organic lemons if possible, as you’ll be consuming some of the peel in the form of zest. You can save the separated egg whites from the yolks in storage containers and store in the fridge for up to two days for another use. 

Quick substitutions: In a pinch, substitute ⅓ cup of mayo for the olive oil and egg yolks and whisk in the remaining ingredients for a tasty condiment that’s similar to aioli, without the arm workout.

About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle. 

Print Recipe

Pacific Halibut with Tangy Aioli, Boiled Potatoes and Olives

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

20 minutes

Total time

30 minutes

Yield

2

Ingredients

  • 2 (6-ounce) portions Pacific halibut
  • High-heat cooking oil (vegetable, safflower or grapeseed)
  • Salt and freshly ground pepper
  • 1 pound small, thin-skinned potatoes (pinto or yukon golds)
  • 2 egg yolks
  • 3 cloves garlic, minced
  • Zest and juice from ½ a lemon
  • ⅓ cup extra-virgin olive oil
  • Paprika
  • Green olives (such as Castelvetrano), for serving
  • Parsley, roughly chopped, for serving

Instructions

1. Bring a medium pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.

2. Meanwhile, in a medium bowl, whisk egg yolks, garlic, lemon zest and a pinch of salt. Continue to whisk vigorously and continuously as you add the olive oil to the mixture, one drop at a time at first, and then in a very thin, slow stream. Be careful not to add oil too quickly or the aioli will separate. When aioli is thickened, add a modest squeeze of lemon juice and whisk to incorporate. Finish by sprinkling a pinch of paprika over the aioli. Set aside.

3. Heat large saucepan over medium-high heat. Meanwhile, pat halibut fillets dry with clean kitchen towel or paper towels to remove excess moisture. Generously season both sides of fillets with salt and pepper.

4. When saucepan is hot, add just enough oil to cover bottom of pan. When oil begins to shimmer (sizzling hot), carefully add fillets. Sear, undisturbed, until fish releases easily from pan using a fish spatula, about 2-3 minutes. Flip to sear remaining side, then transfer each fillet to a serving plate. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork.

5. Drain potatoes, then arrange with olives on serving plates with halibut. Spoon aioli onto fish and potatoes, then garnish with parsley. Leftovers can be stored in the fridge for 3 days.


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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