Potato-Chive-Crusted Halibut

• 1 medium Yukon gold potato, peeled
• 1/4 cup chopped fresh chives
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground pepper, divided
• 4 (8-ounce) halibut fillets (about 1 inch thick)
• 1 tablespoon grated lemon rind
• 2 teaspoons olive oil, divided
• Garnish: fresh chives, lemon slices

1. Shred potato on the coarse side of a grater; squeeze out excess liquid.
2. Combine shredded potato, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
3. Sprinkle both sides of fish fillets evenly with remaining 1/2 teaspoon each of salt and pepper. Sprinkle 1 side of each fillet with lemon rind. Pat 1/4 cup potato mixture evenly over lemon rind on each fillet.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat; add 2 fillets, potato side down. Cook 5 to 6 minutes or until potato begins to brown. Transfer fish, potato side up, to a greased jellyroll pan. Repeat with remaining 1 teaspoon oil and remaining 2 fish fillets.
5. Bake at 400u0b0 for 5 minutes or until fish flakes easily with a fork. Garnish, if desired.

gold potato, fresh chives, salt, freshly ground pepper, lemon rind, olive oil, fresh chives

Taken from www.myrecipes.com/recipe/potato-chive-crusted-halibut (may not work)