Pan-seared halibut filets topped with lemony sugar snap peas and spicy tomatillo salsa verde. —Riley Wofford
large tomatillos, husks removed, rinsed, and halved
garlic cloves, peeled
jalapeño, seeded and chopped
diced white onion
chopped cilantro leaves
(6 ounce) halibut fillets
Freshly ground black pepper
sugar snap peas
fresh lemon juice
extra-virgin olive oil
In This Recipe
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.
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.