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Warm Halibut Potato Salad

Wild Alaska Seafood


Quick and easy

Quick and easy

Quick and easy
try this

Prep Time:

15 minutes

Cook Time:

15 minutes


6 servings


1  lb.  small white or red new potatoes

4  Alaska Halibut fillets (4 to 6 oz. each), fresh, thawed or frozen

1  Tbsp.  olive oil

*  pepper, to taste

1  tsp.  dried dill

2  Tbsp.  parsley, chopped

1  c.  celery, chopped

1/2  c.  red bell pepper, chopped

1  c.  fresh (or canned) mandarin orange segments

1  Tbsp.  fresh dill, chopped

1/2  tsp.  seasoning salt

1  package (5 oz.) arugula


Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4-inch thick rounds.

Meanwhile, rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with olive oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn halibut over; season with pepper and dried dill. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Break halibut into large chunks (removing skin, if any).

Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture; stir.

For dressing, sauté 1/2 cup sliced green onions in 2 Tbsp. olive oil. Add 1/2 c. orange juice and 2 Tbsp. Dijon mustard; whisk. While warm, pour dressing over salad. Add halibut chunks and mix gently.

To serve, portion a handful of arugula onto plates; top with halibut potato salad.
Nutritional Information
Calories: 198, Total Fat: 9g, Saturated Fat: 1.5g, Cholesterol: 52mg, Sodium: 356mg, Carbohydrates: 12.5g, Dietary Fiber: 1.6g, Protein: 17g
Wild Alaska Seafood

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