Roasted Halibut with Minted Pea Coulis

Ingredients

2 large shallots or 1/2 small onion
1/2 tsp salt
1/2 cup dry white wine
2 cups frozen peas
2 to 4 tbsp chopped fresh mint leaves
1/2 cup whipping cream
6 halibut each about 6 oz
1 tsp salt
pinches of ground black pepper
1 tbsp butter
1 tsp vegetable oil
1 lime, cut in half
1/4 cup frozen peas (optional)

Method

1. Finely chop shallots. Place in a small saucepan. Sprinkle with salt and add wine. Bring to a boil, then reduce heat. Simmer over medium-low heat, stirring often, until shallots are soft, 5 minutes.
2. Add 2 cups peas, 2 tablespoons mint and cream. Cook until peas are soft, 5 minutes. Remove from heat.
3. Purée mixture in a food processor, scraping down sides as necessary. Taste and add remaining mint, if needed, then purée. Press mixture through a sieve into a clean saucepan or small bowl. Mash as much pea pulp as possible through sieve using bottom of a soup ladle in a circular motion. Discard any pulp that doesn’t pass through. If not serving right away, refrigerate, uncovered, until cool. This will help keep colour vibrant up to 4 hours.
4. Preheat oven to 400°F (200°C). Line a baking sheet with foil. Don’t oil.
5. Sprinkle fish with salt and pepper.
6. Heat butter and oil in a large frying pan set over medium-high heat. Add 3 fillets, skin-side up. Cook until golden-tinged, 3 minutes. Place skin- side down on prepared baking sheet. Repeat with remaining fish. Add more butter and oil, if needed. Roast in centre of 400°F (200°C) oven until a knife tip inserted in centre of fish feels warm, 5 to 7 minutes.
7. To serve, reheat pea coulis. Spoon a little in centre of each plate. Place fish on top, leaving skin on pan. Squeeze a little lime juice overtop. Garnish with 1/4 cup peas and roasted tomato wedges, if using.

Makes 6 servings.

Source: Chatelaine magazine

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