Seared Alaskan Halibut with Pea Puree over Focaccia
From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.
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Seared Alaskan Halibut with Pea Puree & Pesto over Focaccia
Ingredients
Halibut:
- 4 6-ounce halibut fillets 1.5 lb total
- 1/2 teaspoon paprika
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Pea Puree:
- 2 cups English peas freshly shucked
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 medium shallot
- 2 cups vegetable stock
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Additional ingredients
- Baby greens or arugula
- Sheets of fresh focaccia
- Fresh pesto
Instructions
Prepare the halibut
- Use paper towels to pat the halibut fillets completely dry - this will ensure even browning.
- Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
- Heat the olive oil in a large skillet over medium-high heat for 2 minutes. Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through. Remove the fish from the pan and cover tightly with foil to keep warm.
Make the pea puree
- Meanwhile, add the vegetable stock to a medium saucepan. Bring to a boil over medium high heat.
- Add the peas and shallots then boil until tender, about 8 minutes. Drain the peas and shallot into a bowl of ice water reserving one cup of the liquid. Drain the peas and shallots once cool and add them to a blender with ¼ cup of the cooking liquid.
- Puree until smooth adding more liquid until the puree is the consistency of a thickened milk shake.
To serve
- Heat the focaccia; brush with olive oil.
- Spread the focaccia with a layer of the pesto..
- Add the greens and dollops of the pea puree.
- Break the fish into pieces and place over the greens.
- Cut the sheet of focaccia into pieces and serve.