This recipe called for Haddock or Cod, but halibut season just opened up so I picked halibut instead. We loved this dish. Lucky Amy got to try it early as a Fine Cooking tester, and even got her name in print in the magazine! The mashed potatoes were good, but I prefer the buttermilk mashed potatoes I usually make instead.

• Sear-Roasted Halibut with Horseradish Aioli & Lemon-Zest Breadcrumbs (Fine Cooking #92, May 2008, p. 48)
• Butter Lettuce with Creamy Black Pepper Dressing (Fine Cooking #51, July 2002, p. 48)
• Creamy Garlic Mashed Potatoes (Fine Cooking #92, May 2008, p. 60)

Wine: Ramazzotti 2005 Zin-Giovese (Dry Creek Valley, California). The article suggested a rosé, which we don’t buy a lot of – but this one was nice with the fish.