Easy and Best One-Pan Halibut with Minted Pea Puree
This one-pan halibut is the perfect combination of ease, speed and sophistication. Based on classic French technique, this method of cooking fish removes any of the intimidation, as it starts in a cold pan with aromatics and ends with beautifully steamed fish and a delicious sauce. What's more? The fish is ready in less than 5 minutes!
Ingredients
- 1 shallot (finely chopped)
- 2 tbsp parsley (finely chopped and divided)
- 4 halibut (filets)
- 1/4 cup dry white wine
- 1/4 cup stock (fish, chicken or vegetable)
- 2 tbsp butter (cold)
- kosher salt and black pepper
- olive oil (to drizzle on finished dish (optional))
Pea Puree
- 4 cups frozen peas (or fresh when in season)
- 1/4 cup stock (chicken or vegetable)
- 1 1/2 tbsp butter (or olive oil)
- 2 tbsp mint (roughly chopped)
- 2 tbsp basil (roughly chopped)
- 2 tbsp parsley (roughly chopped)
- 1 lemon (zest only)
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Bring a pot of well-salted water to a boil (to blanch the peas).
- While the water is coming to a boil, prepare all of the herbs. Roughly chop the mint, parsley and basil for the pea puree. And finely chop the parsley for the halibut. Lastly, zest the lemon.
- Add the peas to the boiling water and cook for one minute. Remove and drain and then add them directly to a blender.
- Add the rest of the ingredients for the pea puree to the blender - stock, butter, mint, basil, parsley, lemon zest, salt and pepper. Blend until completely smooth and set aside.
- Next, grab a cold saute pan and sprinkle the shallots and 1 tablespoon of the parsley over the bottom. Add the halibut filets on top and season them with salt and pepper. Then, pour the wine and stock around the filets.
- Cover the pan tightly with foil or a lid and turn on the heat to high. When the liquid comes to a boil, reduce the heat to low and let it simmer until the fish is done - about 4 minutes, depending on the thickness of your filets. You will know the fish is done when it is firm to the touch and bounces back when you press on it.
- Remove the fish from the pan and onto a plate, covering it to keep it warm.
- Return the saute pan to medium heat and let the liquid simmer until reduced to a thicker consistency.
- Add the cold butter and remaining tablespoon of parsley and whisk it until melted - this will both thicken and emulsify the sauce. Remove from the heat. Note: the amount of sauce will be small - this is a reduction sauce that has a very concentrated flavor, so a little goes a long way.
- To plate, add a generous amount of the pea puree to the base of the plate. Add halibut on top and then spoon a small amount of sauce on top. ENJOY!
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Notes
- Always look for fish that is on clean ice, is moist and firm, and NEVER smells fishy.
- Use a high quality stock for the halibut. A small amount is used and is reduced leading to a very concentrated flavor, so it's important to start with something that tastes good to begin with.
- Make sure the wine you use is DRY and NOT SWEET. Just like the stock you use, the wine should also be of good quality. This does not, however, mean expensive. A good gauge is that it should be drinkable. Again, a small amount is used and reduced, so it's important to start with something that tastes good to begin with.
Nutrition
Calories: 390kcalCarbohydrates: 26gProtein: 40gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 110mgSodium: 906mgPotassium: 1208mgFiber: 10gSugar: 10gVitamin A: 2095IUVitamin C: 79mgCalcium: 77mgIron: 3mg
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