Toaster-Oven Roast Halibut with Red Potatoes, Corn, and Andouille
By America's Test KitchenPublished on January 18, 2022
Time
1 hour
Yield
Serves 2
Ingredients
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. Striped bass and swordfish are good substitutes for the halibut. If andouille is not available, Portuguese linguica or Polish kielbasa can be substituted.
Instructions
- Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Combine softened butter, Old Bay, and lemon juice in bowl; set aside.
- Toss potatoes, 2 teaspoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper together on small rimmed baking sheet, then arrange potatoes cut sides down on one half of sheet. Rub corn with 1 teaspoon oil, sprinkle with ⅛ teaspoon salt and pinch pepper, and place on empty side of sheet. Arrange andouille on sheet around corn. Roast until potatoes are tender, andouille is lightly browned, and corn kernels are plump, 20 to 25 minutes.
- Remove sheet from oven and transfer corn to bowl, leaving andouille and potatoes on sheet. Add 1 tablespoon seasoned butter to corn, toss to coat, and cover tightly with aluminum foil; set aside.
- Pat halibut dry with paper towels, rub with remaining 1 teaspoon oil, and sprinkle with remaining ¼ teaspoon salt and remaining pinch pepper. Slide andouille to side of sheet with potatoes, then place halibut skinned side up on now-empty side of sheet. Roast until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8 to 10 minutes.
- Transfer potatoes, andouille, and halibut, browned side up, to serving platter along with corn. Dot remaining 1 tablespoon seasoned butter over halibut. Sprinkle with parsley and serve with lemon wedges.
Time
1 hourYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
The best thing about roasting halibut in the toaster oven is that it concentrates the mild fish’s sweetness in mere minutes—and this recipe keeps things efficient even while incorporating multiple sides. Inspired by the spicy, rich flavors of Low Country shrimp boils, we paired our roasted halibut with smoky andouille sausage, sweet corn, and tender red potatoes. We managed to keep the meal mostly hands-off without letting anything overcook by roasting the halved potatoes, an ear of corn, and andouille first at 450 degrees. Once the corn kernels were nicely plumped and the potatoes were tender, we removed the corn, making room on the sheet pan for the halibut fillets; the hot pan helped brown the fish as it cooked through. Slathering the finished corn and halibut with a citrusy Old Bay compound butter gave the dish richness and infused it with signature Low Country flavors.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. Striped bass and swordfish are good substitutes for the halibut. If andouille is not available, Portuguese linguica or Polish kielbasa can be substituted.
Instructions
- Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Combine softened butter, Old Bay, and lemon juice in bowl; set aside.
- Toss potatoes, 2 teaspoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper together on small rimmed baking sheet, then arrange potatoes cut sides down on one half of sheet. Rub corn with 1 teaspoon oil, sprinkle with ⅛ teaspoon salt and pinch pepper, and place on empty side of sheet. Arrange andouille on sheet around corn. Roast until potatoes are tender, andouille is lightly browned, and corn kernels are plump, 20 to 25 minutes.
- Remove sheet from oven and transfer corn to bowl, leaving andouille and potatoes on sheet. Add 1 tablespoon seasoned butter to corn, toss to coat, and cover tightly with aluminum foil; set aside.
- Pat halibut dry with paper towels, rub with remaining 1 teaspoon oil, and sprinkle with remaining ¼ teaspoon salt and remaining pinch pepper. Slide andouille to side of sheet with potatoes, then place halibut skinned side up on now-empty side of sheet. Roast until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8 to 10 minutes.
- Transfer potatoes, andouille, and halibut, browned side up, to serving platter along with corn. Dot remaining 1 tablespoon seasoned butter over halibut. Sprinkle with parsley and serve with lemon wedges.
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