Pan Seared Halibut with Sweet pea Puree and Walnut brown Butter
Ingredients: serve 4
4 shallots, minced (about ½ cup)
6 tablespoons unsalted butter, cut into 6 pieces
2 cups frozen peas
½ cup low sodium chicken both salt and pepper
4 skinless halibut fillets (6 to 8 ounces each), about 1 inch thick
1 tablespoon vegetable oil
½ cup walnuts, toasted and chopped
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
1 tablespoon lemon juice
- Set aside 1 tablespoon of shallots. Heat 2 tablespoons butter in large saucepan over medium heat. And remaining shallots and cook until shallots are soft but not browned, about 3 minutes. Add peas and broth; bring to simmer. Reduce heat to medium low and cook, covered, until peas are tender, 3 to 4 minutes. Puree pea mixture in blender until smooth, adding a little water if needed. Season with salt and pepper. Return puree to saucepan, cover, and set aside on stovetop to keep warm.
- Pat fish dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium – high heat until just smoking. Cook fish until golden brown and just cooked through, about 3 minutes per side. Transfer fish to platter and tent with foil.
- add remaining butter to empty skillet, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 30 to 60 seconds. Add walnuts and cook until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice. Season with salt and pepper. Pour walnut butter over fish. Serve with pea puree.