Grilled Mustard Halibut with Warm Pickled Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

The pickled potatoes are just new potatoes, cooked, skinned and then marinated while still warm in a fresh mixed-herb pickling liquor. I like to overcook the potatoes slightly so that when steeped in the pickling liquor and then eaten the soft, creamy centres help balance the whole taste.

The halibut (more or less any fish can be used for this recipe) is just brushed with a mustard butter and grilled: few ingredients, lots of taste – always a good combination.