Wednesday, April 1, 2009

Halibut with Rosemary Peas & Baby Carrot Puree

Hey Divas, so my dinner last night turned out positively divalicious, so I thought I'd share it with you lucky readers. Halibut season is just beginning, so expect to see much more of this lovely fish on my blog. I love it's clean, steaky texture. To give this dinner a fun twist, I decided to do a twist on peas and carrots. I had some great organic peas and organic baby carrots to play with. The dish turned out great - especially the baby carrot puree. It was so light and rich that you'd think there was something unhealthy lurking in it even though there's not. Even the Adorable Monster got to munch on a baby carrot and a stray pea that escaped during the shelling process!

Rosemary & Garlic in Olive Oil (waiting for peas!)

Domestic Diva's Halibut with Rosemary Peas & Baby Carrot Puree

2 small halibut steaks
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper

2 cups baby carrots
3 cups chicken broth
1 garlic clove, peeled
1/4 cup olive oil
salt and pepper

1 cup peas, shelled
1 sprig rosemary
1 garlic clove, peeled
salt and pepper


Begin by giving the halibut a quick marinade. Top it with the olive oil, lemon juice, salt and pepper. Let it rest while you prepare the vegetables.

To make the carrot puree, add the chicken stock to a small pan and bring to a boil. Then add the baby garlics and garlic clove, reduce heat and cover, simmering for ten minutes, or until the carrots are cooked. Then, add the carrots, garlic, 1/4 cup olive oil and 1 cup of the broth to a blender. Puree until smooth, adding more chicken stock as needed to achieve good consistency. Salt and pepper to taste.

To make the peas, bring a pot of water to a boil. Add the peas and a pinch of salt, blanching for thirty seconds. Remove the peas from the water and rinse with cold water. In a saute pan, heat the olive oil over medium high heat. Add the rosemary sprig and garlic clove. Then, add the blanched peas, giving them a quick saute for a few minutes. Salt and pepper to taste.

To make the halibut, I chose to broil it, but you can also cook it in a saute pan if you prefer. To broil, turn on your broiler and preheat your cast iron pan under the broiler until smoking hot. Add the halibut pieces (they should sizzle) and then broil for 8-10 minutes, or until the fish is almost cooked. Remove from the oven and allow to rest for a minute (it will continue to cook) or until cooked through. Be careful not to overcook.

To plate, spread some of the carrot puree at the bottom of a plate. Then top with the peas. Add a piece of halibut, placing the rosemary spring on top. Squeeze a little lemon juice on top. Enjoy!

No comments:

Post a Comment