Grilled Halibut with Sugar Snap Peas, Citrus Butter & Herb Salad
Category
Main Course
Ingredients
-
5 oz CA halibut
5 oz sugar snap peas
2 tbsp butter
1/2 lemon, cut into quarters
1 tbsp brunoise shallots
1 sprig thyme
fresh basil and parsley leaves
pickled shallots
1 tsp neutral oil (such as grapeseed)
salt to taste
Directions
Oil the halibut, then season with salt. Grill* or sauté for 3-4 mins, flesh side down, until a golden brown crust forms. Flip and continue cooking until the fish is done. *If grilling, we recommend using foil or a grill basket.
In a medium-high pan, add 1 tablespoon of butter and all the snap peas. Sauté for two minutes, remove from heat, then add thyme sprig, brunoise shallots, and salt. Cook for 10 seconds, then add half a squeeze of lemon and the other tablespoon of butter. Season to taste.
In a small bowl, mix parsley and basil leaves, and pickled shallots.
Place cooked snap peas on plate, then add the cooked fish. Top with herb salad and serve with lemon wedge.