Halibut with Sweet Pea Puree

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. 

Enjoy!

Halibut with Sweet Pea Puree

Serves 4

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.

Grilled Fish Tacos

Have you ever had fish tacos?  I must admit, I was a little hesitant, as I'm picky about fish.  I dared to make these for myself as my first time trying them, as opposed to trying them in a restaurant.  I figured this way I would have a piece of mind as to how everything was made.  I kinda, sorta, fell in love.  So this is my plead to you, try these, and fall in love along with me!

Start up the grill or grill pan to medium high heat.  In a medium bowl whisk together olive oil, garlic, and lime juice.

Add the fish and turn once to coat.  I used cod, but you could also use striped bass.  I used about four pieces and it made around six tacos.  Let sit in the marinade for around five minutes.  Remove from the marinade and let excess drip off. 

Season with salt and pepper and grill until flesh is opaque, around 12 minutes, flipping at least once.  From experience make sure you clean and lightly oil the grill, the fish sticks very easily and can make flipping difficult.

While the fish was marinading and cooking, I cut up 1/2 onion and 1/2 of tomato, and also heated a can of corn on the stove.

I put everything in a small bowl and added a little lime juice to make a kind of corn relish.

Here's the spread!  I mashed up avocado, and added some pepper.  It really added some extra flavor to the tacos.  I cut up some jalapenos (for C, not for me) and the corn relish.  Also had fresh whole wheat tortillas, which is the best way to go!

Once the fish is cooked through, break fish into large pieces with a fork. 

From there assemble your tortillas with the fish, corn relish, avocado, and anything else you'd like to add.  I cooked a whole can of corn so I used the remaining corn as a side.  These were so tasty!  I think it's a great summer dinner, and perfect if you're serving a bunch of people as you can pre-make everything and make a buffet.  I'll be making these again, and falling even more in love...

Happy Hump Day!

Grilled Fish Tacos

Adapted from: Everyday Living Magazine

Makes 12 tacos *I cut in half and it made exactly 6.

vegetable oil, for grill

1 tablespoon virgin olive oil

2 garlic cloves, finely chopped

1 tablespoons fresh lime juice

1 1/4 pounds skinless white fish fillets, cod or striped bass

salt and ground pepper

12 corn tortillas, warm

Relish:

can of corn

1/2 medium tomato, finely chopped

1/2 medium onion, finely chopped

lime juice to taste

Heat a grill or grill pan to medium heat. 

Make sure grill is clean and lightly oiled.

In a medium bowl whisk together olive oil, garlic, and lime juice.

Add fish and turn once to coat; let sit for 5 minutes.

Remove fish from marinade and let excess drip off.

Season with salt and pepper and grill until opaque through, around 12 minutes, flipping at least once.

With a fork break up fish into large pieces and serve with tortillas and relish.

For the relish: Add all ingredients together in a small bowl and toss together.

Assemble fish, relish, avocado, and any other ingredients you like on the tortilla and enjoy!