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Seared Halibut with Basil Pea Puree

Servings = 4 | Serving size =4 ounces fish with sauce

This recipe can be multiplied by 4.

The basil pea puree keeps well for about 24 – 48 hours.

Serve with Jasmine Rice.

1/2	10 ounce box frozen peas
1 1/2 Tbsp	fresh basil
1/8 tsp	salt
	fresh ground black pepper to taste
2	4 ounce fresh halibut filet
1/2 tsp	extra virgin olive oil

Thaw the frozen peas and rinse under cool water. Drain and add to a blender with the fresh basil, salt and pepper.

Purée in blender until smooth.

Place in a sauce pan and heat over medium heat. Heat the sauce, stirring frequently. When hot, reduce the heat to low to keep warm.

Preheat oven to 400° F.

Turn the halibut filets skin side up on a cutting board and lightly cut stripes in the skin about 1 inch apart. Don't cut completely through the skin to the flesh (this is to keep the filet from curling as the fish cooks).

In a large non-stick skillet, heat the olive oil over high heat. The oil should be very hot - almost smoking.

Place the halibut filets in the hot pan skin side up. Cook for about 2 minutes until the flesh is light brown and has a slight crust to it.

Turn and allow to cook for about a minute on the skin side and then place in the hot oven. Roast for about 8 more minutes.

As the fish nears being done, divide the sauce between four plates making a large pool in the bottom of each plate. Top the sauce with the roasted fish and garnish with fresh basil sprigs.

Nutrition Facts

Serving size: 4 ounces fish | Servings 4

Calories 246 | Calories from Fat 38

Amount Per Serving (% Daily Value)

Total Fat 4g (7%) | Saturated Fat 1g (3%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 36 mg (12 %) | Sodium 372 mg (15 %)

Total Carbohydrates 20g (7%) | Sugars 8g

Dietary Fiber 6g (24%) | Protein 31g

Vitamin A 66% | Vitamin C 44 % | Calcium 9% | Iron 18%

Vitamin K 49 mcg  | Potassium  741 mg | Magnesium  133 mg