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Halibut with Spring Peas and Spinach Pea Puree



About the Recipe


Pea Shoots

  • 4 cups pea shoots

  • 1 Tbsp extra-virgin olive oil

  • 1 Tbsp lemon juice

  • Sea salt and coarsely ground black pepper

Pan-seared halibut

  • 4 (4 to 5 oz) skinless halibut fillets

  • Sea salt and coarsely ground black pepper

  • 1 Tbsp canola oil

  • 2 Tbsp unsalted butter

  • 2 sprigs thyme, leaves only

  • 1 lemon, halved, with zest reserved for garnish

  • Flaked sea salt, to sprinkle


Pea Shoots:

In a bowl, toss the pea shoots with the oil and lemon juice. Season with salt and pepper to taste.


1. Use paper towels to pat the fish dry, and season with salt and pepper.

2. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking.

3. Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.)

4. Reduce the heat to medium and cook for 2 minutes; a golden crust will have formed on the flesh.

5. Reduce the heat to medium, flip the fillets over, and add the butter, the thyme, and a squeeze of lemon over each fish.

6. Cook, basting with the buttery juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer the fish to a plate.

7. To assemble, spread the spinach-pea puree on each plate. Add the sautéed peas and place the halibut on top. Garnish with the dressed pea shoots, lemon zest, and coarse sea salt. Serve.

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