Friday, September 19, 2014

Roasted Halibut with Pea Mint Salad

Cooking time: 1 hour (30 minutes inactive to marinade)

Serves 4

Mint and peas taste great together. We use this as a side dish for fish, chicken, pork, and have doubled the recipe to serve at parties. It serves well warm and at room temperature.

The original recipe calls for the shallot and pepper to be sliced, but I have to dice them in order for my kids to eat it.

Ingredients
Fish:
¼ cup fresh lemon juice (about 1 large lemon, zest lemon for salad before juicing and set aside)
¼ cup extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 (6-ounce) center-cut skinless halibut fillets

Salad:
4-5 tablespoons extra-virgin olive oil, divided
1 large or 2 small shallots, diced
1 large red bell pepper, cored, seeded and cut into ¼-inch dice
Kosher salt and freshly ground black pepper
1 ½ cups frozen petite peas, thawed
1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
1 tablespoon lemon zest (about 1 large lemon)
1 tablespoon chopped fresh thyme leaves


Directions
Marinade fish for 30 minutes.

1. In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 30 minutes.

2. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small glass baking dish with vegetable oil cooking spray. Arrange fillets in the prepared baking dish, cover with half the marinade. Roast uncovered until the fish flakes easily with a fork, about 15 to 18 minutes.

3. Salad: Dice the shallot and chop the red bell pepper. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Chop the mint. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 1-2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.

Spoon the salad onto 4 plates and top with the halibut (or on the side if you have kids that don't like food touching). Optional, garnish with mint sprigs and serve.

Other options to make meal under 30 minutes, substitute pork chop or frozen seasoned fillets from grocery store.

Modified recipe from Giada De Laurentiis on FoodNetwork.com

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