Seared Alaskan Halibut with Pea Puree over Focaccia

From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.

To inspire your cooking, here is a recipe we think is a perfect pairing for Dough Chardonnay. Dough can take many forms, and whether the star of the dish or a special component, we think it’s worth showcasing

PAIRS WITH dough chardonnay

The creamy, crisp palate of Dough Chardonnay pairs great with this flavorful dish. Serve for brunch, lunch or dinner.

Jennifer Bushman's Seared halibut with pea puree & pesto

Seared Alaskan Halibut with Pea Puree & Pesto over Focaccia

Jennifer Bushman
Course Breakfast, Main Course, Snack
Cuisine American
Servings 4



  • 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


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.
Wine Category Chardonnay
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