With a lightly sweet purée that radiates with flavor, this pan-seared halibut recipe works great for fresh or frozen halibut fillets.
Pan-Seared Halibut with Sweet Pea Purée
Author: Haggen Northwest Fresh
- 8 oz frozen green peas, thawed
- ¾ cup vegetable stock, divided
- 4 Tbsp ricotta cheese
- 1 Tbsp fresh mint, chopped
- 2 cloves garlic, minced
- Kosher salt and pepper, to taste
- 4 halibut fillets (approximately 24 oz)
- 1 Tbsp olive oil
- 2 Tbsp shallots, thinly sliced
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- 2 Tbsp butter, unsalted
- Fresh dill for garnish
- Combine peas, 2 Tbsp of vegetable stock, ricotta cheese, mint, garlic, salt and pepper in a food processor, and process until smooth. Set aside.
- Season the halibut liberally with salt and pepper. Heat a large skillet over medium high heat and add the olive oil. Add the halibut and cook until opaque (3 to 5 minutes per side). Remove from pan. Add shallots to the pan and cook for about 1 minute. Add the wine and lemon juice and bring to a boil. Add remaining stock and boil for about 3 minutes. Stir in butter.
- Divide pea mixture and fillets between two serving plates. Drizzle sauce evenly over fish. Garnish with dill.