Grilled Halibut with Pea Purée & Lemon Salsa

In addition to being a wonderful broadcaster - Amy Smith is a "foodie".

The co-host of CBC News Nova Scotia loves to cook and prepare meals at home, using fresh, local ingredients whenever possible.

Amy is always trying new recipes, and credits this one  to award-winning Chef Suzanne Goin.

This recipe seems to have a lot of ingredients, but Amy assures us that it is quite easy - which we love!

Thanks Ms. Smith - can't wait to try this one!

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Grilled Halibut with  Pea Purée & Lemon Salsa

AMY-SMITH-COOL-PEOPLE-PROFILEMy favourite recipe is a new recipe, so I try to make something different every weekend.

This is a relatively easy dish with lots of bright, spring flavours -

something to get us through this very long winter!"  AS

Halibut  pp

4 6-ounce halibut fillets

2 teaspoons thinly sliced fresh flat-leaf parsley

2 teaspoons fresh thyme leaves

1 teaspoon  lemon zest (Meyer lemons are good if you can get them)

2 cups fresh shelled peas  fresh or  frozen- (if frozen, allow them to thaw)

Kosher salt

1 1/3 cups (packed) fresh spinach leaves

1/3 cup (packed) fresh mint leaves

4 teaspoons vegetable oil

Pinch (generous) of sugar

Freshly ground black pepper

small method

Halibut -  Sprinkle fish with parsley, thyme, and zest. Cover and chill at least 4 hours or overnight.

Pea Purée - Cook peas in a large pot of boiling salted water for 1 minute. Using a slotted spoon, transfer to a large bowl of ice water. Boil spinach and mint in same pot until wilted, 5-10 seconds. Transfer to bowl with peas. Reserve 1/2 cup ice water. Drain pea mixture well. Purée in a blender, adding reserved ice water by tablespoonfuls if mixture is too thick. Add oil and sugar; purée. Season to taste with salt and pepper; set aside.

 

Lemon Salsa

preserved lemon, fresh Meyer lemon, or regular lemon

4 teaspoons finely chopped shallot

1 tablespoon (scant) Champagne vinegar (or white wine vinegar)

Pinch of kosher salt plus more for seasoning

1/3 cup extra-virgin olive oil plus more for brushing

4 teaspoons thinly sliced fresh flat-leaf parsley

3/4 teaspoon (scant) honey

Freshly ground black pepper

small method

Prepare a grill to medium-high heat.  Use a vegetable peeler to remove yellow part of peel. Thinly slice peel. Put shallot, vinegar, and pinch of salt in a small bowl; let stand 5 minutes. Add peel, 1/3 cup oil, parsley, and honey; whisk to blend. Season lemon salsa with salt and pepper.

serving and tips small

Season fish with salt and pepper. Brush grill rack with oil. Grill fish until just opaque in center, about 3 minutes per side.

Rewarm pea purée over medium heat. Stir in peas; cook until tender, about 5 minutes. Add pea tendrils; stir until wilted, about 1 minute. Divide pea mixture among plates.

Top with fish and spoon lemon salsa over.

spring f&d

cool.

While you're here be sure to check out
Amy Smith's COOL People Profile - click here for that.

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