Imagine a dinner that transports you straight to the vibrant streets of Louisiana, where every bite is a symphony of bold, spicy flavors. This roast halibut with red potatoes, corn, and andouille sausage isn't just a meal—it's a culinary adventure that transforms your kitchen into a Cajun paradise. With just one pan and less than an hour of your time, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 2 cups red potatoes, quartered
- 1 cup corn kernels
- 1/2 cup andouille sausage, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the halibut cooks evenly and develops a nice crust.
- While the oven is heating, prepare the red potatoes. Wash them thoroughly, then quarter each potato. Place the quartered potatoes in a large mixing bowl.
- Add 1 tablespoon of olive oil, salt, and pepper to the potatoes. Toss them well to ensure they are evenly coated with oil and seasoning.
- Spread the seasoned potatoes in a single layer on a baking sheet. Place them in the preheated oven and roast for about 15 minutes.
- While the potatoes are roasting, prepare the andouille sausage. In a skillet over medium heat, add the sliced sausage. Cook for about 5 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove from heat and set aside.
- After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the corn kernels and cooked andouille sausage to the potatoes. Toss everything together on the baking sheet.
- Next, create space in the center of the baking sheet for the halibut fillets. Drizzle the remaining tablespoon of olive oil over the halibut fillets, and season them with salt and pepper.
- Place the halibut fillets in the center of the baking sheet, surrounded by the potatoes, corn, and sausage mixture.
- Return the baking sheet to the oven and roast everything for an additional 15-20 minutes, or until the halibut is cooked through and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
- Once cooked, carefully remove the baking sheet from the oven. Let the dish rest for a few minutes before serving.
- To serve, plate the halibut fillets alongside the roasted potatoes, corn, and andouille sausage. Enjoy your flavorful Cajun-inspired roast halibut!
Tips
- Choose fresh, high-quality halibut: Look for firm, pearly white fillets with no strong fishy smell.
- Don't overcook the fish: Halibut is lean and can dry out quickly. Use a meat thermometer to ensure it reaches 145°F.
- Preheat your baking sheet: This helps create a crispy bottom for your potatoes and ensures even cooking.
- Let the dish rest: Allowing the roasted dish to sit for a few minutes helps the juices redistribute, keeping the halibut moist.
- For extra flavor, consider adding Cajun seasoning to your olive oil before drizzling over the fish.
- If andouille sausage is too spicy, substitute with smoked sausage for a milder flavor.
- Fresh corn kernels will provide the best taste, but frozen corn works well in a pinch.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 26g
Protein: 31g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 95mg
