At this frosty time of year, you might be on a repeat loop of hearty stews and braises—but with all the holiday indulgence going on, yet another heavy meal can feel like a drag. Need a break? We love this recipe from Chefs Boot Camp alum Matthew Dolan, where simply seared halibut filets (sustainable if sourced from the Pacific northwest) are paired with fingerling potatoes, apples, and a flavorful sauce featuring charred lemons, mustard, and thyme.
Dolan served the dish at his sustainable seafood–focused Beard House dinner earlier this year, but this restaurant-quality entrée is straightforward enough to come together in a home kitchen. Packed to the brim with bright fruit- and herb-forward notes, this weeknight winner will leave you feeling filled up without being weighed down. And that, of course, means more room for dessert. Get the recipe.
Hungry for more? View our entire recipe collection.
Learn more about JBF Impact programs.
--
Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
Related Content
This Chicken Will Take You to the Caribbean
Farro Pasta with Chanterelles, Shallots, Thyme, and Farmer Cheese
