We can't wait to dig into Chef Kevin Scharpf's potato-wrapped halibut with a homemade tomato confiture (essentially a savory tomato jam!)

Potato-Wrapped Halibut with Tomato Confiture

Make Halibut Brine: Mix together ice water and kosher salt until salt dissolves. Add halibut and allow to brine for 25 minutes. Remove halibut from brine and pat dry.

Make Tomato Confiture: Heat a small skillet over medium-low heat. Add mustard, coriander, cumin, and red pepper flakes to pan. Toast in warm pan for 30 seconds to 1 minute or until fragrant. Set aside. Add tomatoes, brown sugar, sherry, orange juice, onion, shallot, garlic, tomato paste, and orange zest to a medium saucepan over medium heat. Bring to a simmer. Add toasted spices and let simmer until vegetables soften and sauce begins to thicken, about 10 minutes. Remove from heat; season to taste with salt and pepper. Cover and keep warm.

Make Potato-Wrapped Halibut: Using a mandoline or very sharp knife, thinly slice potatoes. Place potato slices on a clean work surface and slightly overlap. Place brined fish on overlapping potato slices and wrap tightly. 

Place a skillet over medium heat. Add potato-wrapped halibut to pan and cook 3 to 4 minutes. Add butter, rosemary, and asparagus spears to pan. Flip fish. Cook 3 to 4 minutes on second side, spooning butter over halibut, until fish reaches an internal temperature of 145 degrees. Remove fish from pan and serve with warm Tomato Confiture.

Nutrition cannot be accurately calculated for brined foods.