Photo: Broiled Halibut with Ricotta-Pea Puree Recipe
Ingredients
- 3 small carrots, quartered lengthwise
- 1 medium red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 6-ounce center-cut skinless halibut fillets (1 3/4 inches thick)
- 1/2 teaspoon smoked paprika
- 1 10-ounce package frozen peas
- 1/3 cup ricotta cheese
- 1 tablespoon unsalted butter
Directions
Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.
Per serving: Calories 429; Fat 20 g (Saturated 6 g); Cholesterol 72 mg; Sodium 484 mg; Carbohydrate 18 g; Fiber 5 g; Protein 42 g
Photograph by Antonis Achilleos
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By chinina
on May 09, 2013
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Made this last night b/c I'm trying to eat more fish and was looking for new recipes. The flavor and textures were interesting. I read the reviews and was mindful of blandness so I adjusted seasonings accordingly and threw in garlic (i love garlic into the pea puree. The pea puree came out sweet, naturally from the peas. But I wasn't loving the combination with the fish or vegetables. It was a novel dish and my husband liked it but I don't expect to make it again. The pea puree might be good as a hummus substitute though.
By browniesprinkles
on February 13, 2013
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Made this last night and it was super simple and will definitely be making this again. I also made some changes in this recipe according to taste. Got Seabass instead of Halibut....added cayenne and parprika, which gave it a very nice kick and actually gave it kind of a crisp top to the fish. Made the pea puree with vegetable broth and added some salt and garlic powder to the recipe. The fish was flaky, meaty, and absolutely delicious. I'm even making the pea puree again tonight but adding it to pasta!
By kmmarsh14
carmel, IN
on January 07, 2013
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I should preface this by saying I made several changes to this recipe, due to availability of ingredients and personal taste. I used tilapia instead of halibut, as my local fish shop did not have any halibut (I don't think it's actually in season right now. I added some zucchini to the vegetables, and next time I think I will leave out the carrots and add some red bell peppers, because we're not huge fans of carrots. For the pea puree, I left out the butter and cut back on the ricotta, but added a small avocado to bump up the creamy texture. Since several people had commented on the pea puree being bland, I added some garlic and some sambal for a little flavor and spice. After all the changes, it was still really easy and quick, and turned out very tasty. I think I would like it even better with halibut if I could actually find some. The smoky flavor of the paprika on the fish combined surprisingly well with the sweet creamy flavor of the puree.
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