As we're getting toward the end of summer I think this is a perfect summer meal to make. It's light and healthy, and very tasty! Plus, it's so colorful, it will impress your family, friends, or who ever you're cooking for.
In a large saucepan over medium heat, heat two tablespoons of butter. Set aside one tablespoon of shallots, and add the remaining to the saucepan. Cook until they're soft, but not browned.
Add peas and broth and bring to a simmer. Reduce heat to medium low and cook, covered until the peas are tender. Puree the pea mixture in a blender until it's smooth. Add a little water if needed.
Season with salt and pepper and return to the sauce pan. Set aside on stove top to keep warm.
Pat the halibut dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium heat until it starts to smoke. Cook fish until golden brown and just cooked through, around three minutes on each side. Set aside on stove top to keep warm.
Add remaining butter to another skillet, swirling pan constantly until butter turns dark golden brown.
Add the walnuts and cook until fragrant, around 30 seconds.
Remove the pan from heat and stir in the parsley, thyme and lemon juice. Season with salt and pepper.
Pour walnut butter over the halibut and serve with the pea puree. I also served on a bed of brown rice. The pea puree is so tasty, and could be used in a lot of different dishes. It tastes great with the halibut and the crunch of the walnut. Although you'll have you use a few pans to make this dish, it's worth it.
Halibut with Sweet Pea Puree
Adapted from 30 Minute Supper Magazine
4 shallots, minced
6 tablespoons unsalted butter, cut into 6 pieces
2 cups frozen peas
1/2 cup low-sodium chicken broth
salt and pepper to taste
4 skinless halibut fillets (6-8 ounces)
1 tablespoon vegetable oil
1/2 cup walnuts, toasted and chopped
1 tablespoon minced parsley leaves
1 teaspoon minced fresh thyme leaves
1 tablespoon fresh lemon juice
Set aside one tablespoon of shallots.
Heat the remaining shallots in a large sauce pan over medium heat with two tablespoons of butter.
Cook until the shallots are soft, add the peas and broth and bring to a simmer.
Reduce heat to medium low and cook, covered until peas are soft.
Puree pea mixture in the blender until smooth, adding water if needed.
Season with salt and pepper and return to saucepan.
Cover and set aside to keep warm.
Pat the fish dry with a paper towel and season with salt and pepper.
Heat oil in a large skillet over medium high heat until just smoking.
Cook fish until golden brown, around 3 minutes on each side.
Set aside and keep warm.
Add remaining butter to a saucepan swirling constantly.
Add walnuts and cook until fragrant, around 30 seconds.
Remove pan from heat and stir in parsley, thyme, and lemon juice.
Season with salt and pepper.
Pour walnut butter over fish and serve with pea puree.