The broiled halibut in this dish is prepared very simply, but it is the ricotta pea purée that really makes this dish. As I’ve said before, my husband and I prefer our fish to be prepared relatively cleanly and simply. This halibut really exemplifies that and allows the fish to be as true to its own flavor as possible. The purée really shines paired with the fish as the light and mild flavors of the ricotta and pea taste of spring. It is simply delicious.
I really like this purée, and though I have only made it with fish because I find it such a great pairing, I have no doubt this would also be a delicious accompaniment to roasted chicken.
Broiled Halibut with Ricotta Pea Purée
Yield 4 servings
For the fish:
- 4 Halibut filets (about 2lbs. or slightly less)
- 2 tablespoons olive oil
- salt and pepper to taste
For the ricotta pea purée:
- 10 ounce bag frozen peas
- ½ cup ricotta (part skim)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- Preheat the broiler on low and place a foil-lined pan in it to preheat.
- Coat the fish with olive oil and sprinkle with sea salt and pepper to taste.
- Broil for 8-10 minutes, or until the fish is cooked through and just starting to brown.
- While that is cooking, microwave or boil the peas until defrosted and hot.
- Mix together all of the purée ingredients in a food processor and blend until smooth.
- Serve the fish on top of the purée and enjoy!
Adapted from The Food Network.