Diva Tasting: Grilled Halibut with Cheesy Potato Cakes…

Grilled Halibut with Spinach and Tomatoes##

Ingredients

  • 4 (4 ounce) halibut filet
  • salt and ground black pepper to taste
  • 1 garlic clove minced, or to taste
  • 2 cups roughly chopped spinach, or to taste
  • 1 pint cherry tomatoes, halved
  • 4 tablespoon chopped onion
  • 4 tablespoon olive oil, or to taste
  • 4 tablespoon balsamic vinegar, or to taste
  • 4 slices mozzarella cheese, cut into cubes

Directions

  1. Preheat grill for medium-high heat.
  2. Place fish on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top fish with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
  3. Cook on the preheated grill until fish flakes easily with a fork, 7 to 10 minutes.
  4. Serve with rice pilaf and garlic bread.

CHEESY POTATO CAKES

2 C. Frozen Shredded Hash Browns, Thawed…
3 T. Finely Chopped Onion
1 Large Egg, Beaten…
1/2 Tsp. Garlic Powder
1/4 Tsp. Pepper
Pinch Of Salt
1/3 C. Shredded Sharp Cheddar Cheese
1/4 C. All Purpose Flour
1/4 C. Panko
1/4 C. Oil For Frying

In a bowl, combine the hash browns, onion, egg, seasonings, cheese, flour and Panko. Heat the oil in a 10-12″ skillet over med. high heat. Drop the potatoes by spoonful’s into the hot oil, reduce the heat to medium and fry for 3-4 minutes per side. Drain on a paper towel lined plate.

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