Potato Crusted Halibut

Ingredients

POTATO CRUSTED HALIBUT

1 c. mayonnaise

3 TB finely chopped dill pickles, plus 1 t. pickle juice

1 small shallot, minced

1 TB capers, rinsed and chopped fine

Salt and pepper

1 TB lemon juice

2 t. Dijon mustard

1/8 t. cayenne pepper

4 skinless halibut fillets (6 ounces, each), 1-inch thick

2 c. potato chips, crushed

Procedure

Adjust oven rack to middle position and heat oven to 450 degrees. Combine ¾ cup mayonnaise, pickles, pickle juice, shallot, capers, ¼ teaspoon salt and ¼ teaspoon pepper in a bowl; set aside.

Combine remaining ¼ cup mayonnaise, lemon juice, mustard and cayenne in a second bowl. Pat fish dry with paper towels and season with pepper. Brush top and sides of fish with mayonnaise mixture and coat with potato chips, crushing to adhere.

Place fish on lightly greased, foil-lined rimmed baking sheet and bake until fish flakes when gently prodded with a paring knife and registers 140 degrees, 12-15 minutes. Serve with tartar sauce and lemon, if desired.

Serves 4