Author Notes
Pan-seared halibut filets topped with lemony sugar snap peas and spicy tomatillo salsa verde. —Riley Wofford
Ingredients
- Salsa Verde:
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4
large tomatillos, husks removed, rinsed, and halved
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1
lime, juiced
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2
garlic cloves, peeled
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1
jalapeño, seeded and chopped
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1/2 teaspoon
kosher salt
-
1/4 cup
diced white onion
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1/4 cup
chopped cilantro leaves
- Fish:
-
2 tablespoons
vegetable oil
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4
(6 ounce) halibut fillets
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Kosher salt
-
Freshly ground black pepper
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1 pound
sugar snap peas
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1 tablespoon
fresh lemon juice
-
2 tablespoons
extra-virgin olive oil
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2 tablespoons
chopped chives
Directions
- Salsa Verde:
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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.
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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.
- Fish:
-
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.
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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.
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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.
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