Halibut in Lemon Brodetto and Pea Puree

First I want to credit Giada de Lau­ren­tiis. It was her Salmon in Lemon Brodetto with Pea Puree that inspired me to tweak a few things and come up with the below recipe. I don’t like Salmon or cheese (cringe, I know) so that is why you’ll see me re-inventing a lot of recipes. I’m a shamed picky eater.

 

 

 

 

 

Hal­ibut with pea puree recipe:

Ingre­di­ents for the entire meal: (makes 4 servings)

4 hal­ibut filets (cen­ter cut and skinless)

olive oil

1 shal­lot diced

1 lemon juiced

1 lemon zested

1 1/2 cups chicken broth

1/4 cup mint leaves (extra for gar­nish as well)

2 cups frozen peas

1 gar­lic clove

kosher salt and pepper

french baque­tte

Mak­ing the pea puree:

Com­bine 2 cups of peas, 1/4 cup mint, gar­lic clove, few gen­er­ous dashes of kosher salt and few grinds of fresh black pep­per in a food proces­sor and puree. With the machine on, slowly add 1/2 cup of olive oil into the puree. Taste to see if you need more s & p. If happy, trans­fer to a bow, cov­erl and set aside.

Mak­ing the Lemon Brodetto:

Heat a pan over medium heat with 2 table­spoons of olive oil. Add the shal­lots and saute until ten­der, about 5 min­utes. Add the lemon juice, lemon zest and chicken broth. Cover it and let it sim­mer over low heat.

Hal­ibut:

–turn your broiler on

–line a bak­ing sheet/pan with foil and place the hal­ibut on it

–driz­zle olive oil on the filets and gen­er­ously salt and pep­per them

–broil on each side for approx. 4 min­utes (ovens vary so much so don’t leave unattended)

–remove and set aside

Putting it all together:

Get out four clas­sic white shal­low bowls. First, ladle a scoop of the lemon brodetto into the bowl. Then add a gen­er­ous dal­lop of the pea puree in the cen­ter of the bowl (swim­ming in the mid­dle of the brodetto) Next care­fully place a hal­ibut filet on the top of the pea puree. To gar­nish add a few sprigs of mint either chopped or one whole leaf. Finally place a slice of  french baguette bread on the side. (it’s so good for sop­ping up the brodetto sauce!)

Voila’!  You have a beau­ti­ful, gourmet meal that wasn’t hard to make. More impor­tantly you can finally taste and see what all the “pea puree hype” is all about! Delicious!