1-8 oz portion Alaskan halibut
5 oz roasted Yukon gold potatoes
4 oz thin sliced zucchini
2 tablespoons olive oil
2 tablespoons kosher salt/white pepper mixture
Set three skillets on medium heat
Skillet #1: Season fish with 1/3 salt/pepper mixture and 1/3 olive oil. Sear fish until golden brown; flip and cook other side.
Skillet #2: Smash pre-roasted Yukon gold potatoes. Place 1/3 of olive oil, potatoes in pan and sear on both sides until crispy. Season with 1/3 of the salt and pepper mixture.
Skillet #3: Cook zucchini and olive oil; season with salt and pepper mixture.
Beurre blanc
1/4 cup white wine
1 teaspoon mustard seed
1 teaspoon kosher salt white pepper mixture
2 tablespoons of unsalted butter room temperature
1 pinch saffron
1 teaspoon of lemon juice
In a small sauce pan, bring wine and mustard seeds to a boil and reduce by half. Add the remaining ingredients except butter. Whisk butter in slowly.
Layer on plate potatoes, zucchini, halibut, sauce.