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Pan-Seared Halibut with Sweet Pea Purée

Halibut-PeaPuree-2159-1200x1200

Pan-Seared Halibut with Sweet Pea Purée

Lightly sweet purée radiates with spring flavor and color

8 oz frozen green peas, thawed
3/4 cup vegetable stock, divided
4 Tbsp ricotta cheese
1 Tbsp fresh mint, chopped
2 cloves garlic, minced
Kosher salt and pepper, to taste
4 halibut fillets (approximately 24 oz)
1 Tbsp olive oil
2 Tbsp shallots, thinly sliced
1/2 cup dry white wine
1/4 cup fresh lemon juice
2 Tbsp butter, unsalted
Fresh dill for garnish

Combine peas, 2 Tbsp of vegetable stock, ricotta cheese, mint, garlic, salt and pepper in a food processor, and process until smooth. Set aside.

Season the halibut liberally with salt and pepper. Heat a large skillet over medium high heat and add the olive oil. Add the halibut and cook until opaque (3 to 5 minutes per side). Remove from pan. Add shallots to the pan and cook for about 1 minute. Add the wine and lemon juice and bring to a boil. Add remaining stock and boil for about 3 minutes. Stir in butter.

Divide pea mixture and fillets between two serving plates. Drizzle sauce evenly over fish. Garnish with dill.

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