Herb Crusted Halibut with a Mint Pea Puree


Halibut Filets - 4 (can use any white flesh fish)

sweet peas - 2 x 10oz. bags, frozen

greek yogurt - 2 TBSP

Half & Half - 2 TBSP

mint leaves - 1/2 cup

butter - 1 TBSP

grape seed oil - 1 TBSP

lemon - 1, large

Dijon mustard - 3 TBSP

fresh dill - 2 TBSP, finely chopped

parsley - 2 TBSP, finely chopped

tarragon - 2, TBSP, finely chopped

extra virgin olive oil - 2 TBSP

salt & pepper –to taste



Pea Purée:

Step 1

In a medium saucepan, add frozen peas and enough water to cover peas. Bring to a boil and boil until peas are tender—5-10 minutes.

Step 2

Drain peas and rinse with cold water. Add peas along with mint leaves, greek yogurt, half & half to a blender or food processor. Add a pinch of salt and pepper. Purée until it has a texture of guacamole. You can also use an immersion blender for easier cleanup. Set aside or refrigerate until ready to use.


Herb Crusted Halibut:

Step 1

Season both sides of fish with salt and pepper.

Step 2

In a small bowl combine finely chopped herbs and zest from one lemon.

Step 3

Cover one side of halibut with Dijon mustard. Sprinkle herb mixture onto Dijon side of halibut, and pat herb mixture into fish so it sticks to the mustard.

 Step 4

Heat 1 TBSP butter and 1 TBSP grape seed oil a large skillet over medium high heat until oil is about to start smoking. Cook herb side of halibut down 3-5 minutes, than flip halibut over and cook fish on the other side for 3-5 minutes.

Step 5

Plate the dish by spooning a stripe of warm pea purée on the plate, then place halibut on top of purée. I finished it with some capers and some baby arugula but it's up to you.