Potato Crusted Halibut with Edamame Succotash and Fresh Watercress Salad

For the Halibut:

2 fillets of Halibut (5-6 ounces each)
1 large Russet potato
1 egg
1 tsp lemon juice
1 1/2 TBSP flour
1/2 tsp garlic powder
Salt & Pepper to taste
1 1/2 cups canola or vegetable oil for frying

-Preheat oven to 350 degrees
-Peel Russet potato and shred on a box or cheese grater, then squeeze all the liquid possible from the shredded potato
-In a small mixing bowl, add potato, egg, flour, garlic powder, salt and pepper, lemon juice and mix thoroughly
-In a medium sized sauté or frying pan, heat the oil to a medium heat. Note: You might not need all of the oil for frying. You only need about 1/2 inch deep in the pan. You can check the temperature of the oil by adding a small amount of potato mixture and seeing if it slowly turns golden brown.
-Pat halibut dry and season with salt and pepper. Place potato mixture on one side, lightly mashing it down so it sticks well.
-Add halibut, potato side down, to oil and cook until potatoes are a light golden brown(about 6-8 minutes). Take the fish out of the oil, and place it in a baking dish with potato side up, and place in the oven for 6-8 more minutes. For extra crispiness on the potatoes, turn oven on broil for 2-3 minutes before pulling the fillets out.

For the Edamame Succotash:
1 TBSP Vegetable or Canola oil
1/4 cup diced red onion
3 garlic cloves, chopped
1/4 cup diced green or red peppers
1/4 cup chopped Smoked Turkey bacon
1/3 cup shelled edamame
1/4 cup fresh diced tomatoes, without seeds
1/3 cup roasted corn, off of cob(see note below for roasting corn)*
1/4 cup white wine
1/4 cup vegetable stock
1 TBSP Soy butter
1/3 bunch of chopped parsley
Salt and Pepper to taste

-Heat 1 Tbsp of vegetable oil to a medium-high heat, then add onion, garlic, peppers, and turkey bacon. Saute for 3-4 minutes, then add vegetable stock and white wine and continue to cook for another 2 minutes.
-Turn heat to low and add tomatoes, corn, and edamame…just warming them through slightly.
-Turn off heat and add chopped parsley and salt & pepper. Also, fold in 1 Tbsp of Soy Butter(can substitute real butter or margarine if desired).

For the Watercress salad:
1 bunch of fresh watercress, trimmed with very little "stalk"
Juice of half a lemon
1 TBSP Extra virgin olive oil
Pinch of Salt

-Rinse watercress thoroughly and pat dry.
-In a small glass bowl, dress with watercress with a squeeze of half a lemon, olive oil, and pinch of salt.

For final presentation, place 2-3 large spoonfuls of Edamame Succotash on the plate, then place Potato Crusted Halibut on top, and add the Watercress Salad on the side….Bon Appetit!!

*For roasting corn: Preheat oven to 350 degrees then place fresh corn(with husks on) in a large bowl or sink filled with water for 30 minutes. Take corn out of bowl and roast in the oven for 30 minutes on a baking pan. Take corn out and allow to cool, then take husk off