Broiled Halibut with Ricotta-Pea Puree
This Halibut with carrots and red onion recipe was so simple and absolutely delicious! Dovetailing Tip: Cook an additional 1 pound of halibut to have ready for Halibut Fish Tacos on day 3.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 304
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 304
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 ounces center-cut skinless halibut fillets (1 3/4 inches thick)
1/2 teaspoon smoked paprika
1-10 ounces 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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
