halibut with pea puree

Ingredients:

2 8-ounce Halibut Filets

1 tsp lemon zest

3 tsp minced flat parsley (divided)

1 tsp chopped fresh thyme

Salt and pepper

1 ½ cups frozen baby peas, thawed (divided into 1 cup and ½ cup)

1 cup packed fresh spinach

3 T packed fresh mint

2 tsp vegetable oil

pinch of sugar

1 Tbsp. julienned fresh lemon peel

2 tsp chopped shallot

1 tsp Champagne vinegar

1 T olive oil

½ tsp honey

Directions:

Season fillets with zest, parsley, thyme, and salt and pepper. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Heat a pan of boiling water. Add 1 cup of the peas. 5 seconds later add the spinach and mint. Stir until wilted bout 10 seconds. Drain and place in an ice bath to refresh. Reserve ¼ cup of the ice water. Drain well. Puree the peas, spinach and mint with 2 Tbsp. of the ice water (add more water if needed) with a hand blender (make sure you use a high bowl or large cup to minimize splattering). Add the vegetable oil and sugar and blend. Season with salt and pepper and set aside.

Combine lemon peel, shallot, vinegar, olive oil and honey. Season with salt and pepper and set aside.

Preheat grill to high. Season the fish with salt and pepper. Grill over high heat for three minutes per side.

Meanwhile rewarm the pea mixture. Stir in the remaining ½ cup room temperature peas and heat for one minute.

Divide the pea mixture between two plates. Top with fish and spoon lemon salsa over.

Serves 2