Halibut with Sweet Pea Puree

Instructions

1 Start by bringing 1 cup of water to a boil in a small stockpot. Once the water
is boiling add the jasmine rice to the water. Then cover with a lid, turn the
heat down to low, and allow to cook for 20 minutes. Once done, remove from the
heat and let sit covered for 10 minutes.
2 While the rice is cooking, season the halibut with half of the salt and pepper.
Then place the halibut between two pieces of paper towel to absorb all of the
moisture. Leave the halibut there while you work on the peas.
3 Heat another stockpot with 4 cups of water to a boil. Once the water is boiling
add the frozen sweet green peas. Cook the peas for 4-6 Minutes
4 Once the sweet peas are done cooking strain them and add the peas to a blender
or food processor with 1/4 cup water, juice from half a lemon, and the rest of
the salt and pepper. Blend for 1-2 minutes until you have a creamy puree
consistency. You may need to add a little more water. Add no more than 1 tbsp at
a time.

Once done, leave the puree in the blender with the lid on. This will help the
puree to stay warm.
5 Time to cook the halibut! Heat a medium saute pan to medium heat. Once the pan
is hot add the oil to the pan. Then immediately add the halibut to the pan in
the oil. Place the fish presentation side down. Cook for 3-5 minutes. Keeping a
close eye on the fish. You want the side facing the pan to turn a nice golden
brown.
6 Once golden brown flip the halibut and cook on the other side for another 3
minutes until done. Once done remove the halibut from the pan, then place on a
piece of paper towel, and dab off any excess oil.
7 Plate by pouring or spooning half of the sweet pea puree into the bottom of a
bowl or plate. Then place your halibut on top of the puree. Finish by topping
with sliced radishes, fresh dill, and microgreens. Serve with the rice on the
side.

Halibut with Sweet Pea Puree

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Halibut with Sweet Pea Puree

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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