Broiled Halibut with Ricotta-Pea Puree
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 429
- Total Fat
- 20 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 72 milligrams
- Sodium
- 484 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 5 grams
- Protein
- 42 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.