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Author Notes: Pan-seared halibut filets topped with lemony sugar snap peas and spicy tomatillo salsa verde. —Riley Wofford
- 4 large tomatillos, husks removed, rinsed, and halved
- 1 lime, juiced
- 2 garlic cloves, peeled
- 1 jalapeño, seeded and chopped
- 1/2 teaspoon kosher salt
- 1/4 cup diced white onion
- 1/4 cup chopped cilantro leaves
- Preheat the broiler. Place the tomatillos, cut side down, on a small rimmed baking sheet. Broil for about 5 minutes, until charred all over. Remove from the oven and let cool slightly.
- Place the tomatillos, lime juice, garlic, jalapeño, and salt in the bowl of a food processor and pulse until smooth. Transfer to a small bowl and stir in the onion and cilantro. Chill in the refrigerator until ready to use.
- 2 tablespoons vegetable oil
- 4 (6 ounce) halibut fillets
- Kosher salt
- Freshly ground black pepper
- 1 pound sugar snap peas
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped chives
- Preheat the oven to 375°F. Heat the vegetable oil in a large skillet over medium-high heat. Season the halibut fillets on both sides with salt and pepper. Add the fillets to the pan and sear for 2 to 3 minutes per side, until golden brown. Transfer the pan to the oven and cook for another 4 to 6 minutes, until the fish is cooked through and flakes easily.
- Meanwhile, bring a medium pot of salted water to a boil. Add the snap peas and cook for 2 minutes. Transfer the snap peas to a bowl of ice water to stop the cooking process. Whisk together the lemon juice, olive oil, and chives in a small bowl and season with salt and pepper, to taste. Drain the sugar snap peas and toss with the vinaigrette.
- To serve, place a large spoonful of salsa verde on each of four plates. Top each plate with a halibut fillet and some snap peas.