Seared Halibut with Ricotta Pea Puree
Seared seasoned halibut on a pea puree with roasted vegetables
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Lunch, Main Course
For the fish:
- 4 6oz halibut filets or other white fish
- salt
- pepper
- 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
- salt
- pepper
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.
Keyword Lunch, Main Dish, Seafood, Vegetable