Halibut with Pea Puree, Herb Butter and Sauteed Vegetables

This was one of those times where I made up a recipe on the fly, and it turned into something restaurant-esque. Very pleased with this dinner.


For the fish

1 pound halibut, cut into 3-4 filets

3-4 tsp butter

chopped parsley and thyme

hint of lemon zest

salt and pepper

olive oil

For the pea puree

About 2 cups frozen peas, thawed

3 pieces leftover manchego (you could also use some grated parmesan here)

splash vegetable broth

splash heavy cream

salt and pepper

1 tbsp chopped mint

For the vegetables

about 1 cup frozen corn, thawed

half a bunch asparagus, cut into large pieces

1/2 cup cherry tomatoes, halvedĀ 

olive oil

To make the pea puree:

Combine all ingredients in food processor and blend until smooth (add a little more broth if you need it). Transfer to pan and keep warm – adjust seasoning if needed.

To make the vegetables:

Heat a bit of olive oil in pan. Add asparagus and stir fry for a couple minutes. Add corn and sautee another couple minutes. Heat through tomatoes. Remove from pan and set aside, keeping warm.

To make the fish:

Combine butter with herbs, salt and lemon zest. Set aside.

Heat olive oil in pan. Season fish with salt, pepper and a bit more lemon zest. Sear on one side for about 5 minutes and flip. Cook another 3 minutes or so, until fish reaches desired temperature.

To plate:

Put 1/2 cup pea puree on a plate or in a shallow bowl. Add vegetables on top. Add halibut. Top with about a tsp herb butter.



Filed under fish dishes

2 responses to “Halibut with Pea Puree, Herb Butter and Sauteed Vegetables

  1. Pingback: My Favorite Recipes of 2013 | Missy's Recipes

  2. Pingback: Branzino with Morels | Missy's Recipes

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