Herb Crusted Halibut with a Mint Pea Puree
Halibut Filets - 4 (can use any white flesh fish)
sweet peas - 2 x 10oz. bags, frozen
greek yogurt - 2 TBSP
Half & Half - 2 TBSP
mint leaves - 1/2 cup
butter - 1 TBSP
grape seed oil - 1 TBSP
lemon - 1, large
Dijon mustard - 3 TBSP
fresh dill - 2 TBSP, finely chopped
parsley - 2 TBSP, finely chopped
tarragon - 2, TBSP, finely chopped
extra virgin olive oil - 2 TBSP
salt & pepper –to taste
In a medium saucepan, add frozen peas and enough water to cover peas. Bring to a boil and boil until peas are tender—5-10 minutes.
Drain peas and rinse with cold water. Add peas along with mint leaves, greek yogurt, half & half to a blender or food processor. Add a pinch of salt and pepper. Purée until it has a texture of guacamole. You can also use an immersion blender for easier cleanup. Set aside or refrigerate until ready to use.
Herb Crusted Halibut:
Season both sides of fish with salt and pepper.
In a small bowl combine finely chopped herbs and zest from one lemon.
Cover one side of halibut with Dijon mustard. Sprinkle herb mixture onto Dijon side of halibut, and pat herb mixture into fish so it sticks to the mustard.
Heat 1 TBSP butter and 1 TBSP grape seed oil a large skillet over medium high heat until oil is about to start smoking. Cook herb side of halibut down 3-5 minutes, than flip halibut over and cook fish on the other side for 3-5 minutes.
Plate the dish by spooning a stripe of warm pea purée on the plate, then place halibut on top of purée. I finished it with some capers and some baby arugula but it's up to you.