Halibut with Basil Pea Puree

Servings

Serving size

4 ounces fish with sauce

COOKING TIME

30 Minutes

This recipe can be multiplied and the basil pea puree keeps well for about 24 – 48 hours.

Serve with Brown Rice or Jasmine Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes

AND

Serve with Green Bean and Mushroom Salad or Green Beans Almondine or Green Beans with Red Onion or Mushroom Salad or Pan Grilled Asparagus or Pan Grilled Broccoli

Ingredients

1 package Frozen peas (10-ounce package)

1 1/2 Tbsp Fresh basil

1/8 tsp. Salt

8 ounces Fresh halibut (2 4-ounce filets)

1/2 tsp. Olive oil

Instructions

Thaw the frozen peas and rinse under cool water. Drain and add to a blender with the fresh basil, salt and pepper.

Purée in blender until smooth.

Place in a sauce pan and heat over medium heat. Heat the sauce, stirring frequently. When hot, reduce the heat to low to keep warm.

Preheat oven to 400° F.

Turn the halibut filets skin side up on a cutting board and lightly cut stripes in the skin about 1 inch apart. Don't cut completely through the skin to the flesh (this is to keep the filet from curling as the fish cooks).

In a large non-stick skillet, heat the olive oil over high heat. The oil should be very hot - almost smoking.

Place the halibut filets in the hot pan skin side up. Cook for about 2 minutes until the flesh is light brown and has a slight crust to it.

Turn and allow to cook for about a minute on the skin side and then place in the hot oven. Roast for about 8 more minutes.

As the fish nears being done, divide the sauce between four plates making a large pool in the bottom of each plate. Top the sauce with the roasted fish and garnish with fresh basil sprigs.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Plain Mashed Potatoes

AND

Serve this recipe with one of these vegetable side dishes.

Green Bean and Mushroom Salad

Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…

Green Beans Almondine

Place the water in a large skillet pot over high heat. When the water is at a shiver (almost boiling) add the green beans. Cook them for about 5 – 7 minutes and remove them from the pan to a strainer or a paper towel. Heat the olive oil and…

Green Beans with Red Onion

Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…