I saw a picture of a recipe similar to this one, and thought it looked delicious. I happened to have some ricotta leftover in my fridge from chicken rollatini that I needed to use up, so this was the perfect thing to use it for.
Halibut was great for this recipe, but you could also use any other white fish you like. I only had a few pieces of halibut in my freezer, but also had some leftover cod from making cioppino, so my plate was actually cod.
I dressed up my pea puree a bit more than the recipe I saw by roasting some shallots and garlic along side my roasted vegetables and then adding them to the pea mixture along with some black garlic salt, aleppo pepper and ground black pepper. The puree was very flavorful and we really thought it complimented the fish well. I also seasoned my fish with a mixture of garlic powder, onion powder, salt, pepper, smoked paprika and dill before pan searing it.
You could use whatever roasted vegetables you like for this. I used carrots, onions, chinese broccoli and bell pepper, drizzled with a little olive oil and balsamic and sprinkled with salt and pepper before roasting.
This dish had a lot of different flavors for a fish dish, and eating the 3 components together was really tasty.
Seared Halibut with Ricotta Pea Puree
For the fish:
- 4 6oz halibut filets or other white fish
- garlic powder
- onion powder
- smoked paprika
- dried or fresh dill
- 1 tbsp oil
- chopped fresh parsley for serving
For the pea puree:
- 1 shallot peeled and thinly sliced
- 4 garlic cloves root end removed but skin on
- 10 oz frozen peas
- 1/3 cup park skim ricotta
- black garlic salt or normal salt
- black pepper
- 1/4 tsp aleppo pepper
For the roasted vegetables:
- whatever vegetables you like
- 1-2 tbsp olive oil
- 2 tbsp balsamic vinegar
For the vegetables:
- Clean and cut vegetables. Place on a foil lined baking sheet and toss with the oil and balsamic and a sprinkling of salt and pepper to your tastes. Make a little space on the sheet and add the shallots and garlic and toss with a little oil.
- Place in a 425 degree oven. Roast for 15-20 minutes, then remove the shallots and garlic and set aside. Continue roasting the vegetables, mixing a few times, for another 20-25 minutes.
For the pea puree:
- Heat the peas and 1/4 cup water in a microwave safe bowl in the microwave for about 4 minutes. Add the blender cup along with the ricotta, garlic, shallots, aleppo, and a pinch of black garlic salt. Puree until smooth, adding a little more water if needed. You want it like a very thick soup. Taste and adjust seasoning. Set aside in a microwave safe bowl so you can reheat right before serving.
For the fish:
- Sprinkle the fish with salt, pepper and the seasonings. Rub into the flesh and allow to sit for 10-15 minutes. Heat the oil to very hot in a non stick pan and add the fish, seasoning side down.
- Cook without moving for about 4-5 minutes, checking it isn't burning by gently lifting one corner of a piece, so that you get a nice sear on it. Then flip and cover with a lid and cook for a few more minutes until fish is cooked through.
- Spread some reheated pea puree across the plate, top with fish and add the roasted vegetables. Sprinkle with chopped parsley.