PAN ROASTED HALIBUT WITH WILTED BUTTER LETTUCE, FRESH SPRING PEAS, AND PINE NUTS
Steps:
- Preheat oven to 450 degrees F.
- For the pine nut sauce: Drain the stale bread of any excess water but do not squeeze. In a blender combine bread, 1/2 cup pine nuts, 1/2 cup olive oil, lemon juice, 1/2 clove garlic, and 2 pinches salt. Place the blended mixture in a fry pan and hold over a low flame to warm.
- For the bagna cauda: Over medium heat, warm 1 cup olive oil with the remaining 1 1/2 cloves garlic until just bubbling. Add the remaining 1/2 cup pine nuts and the reserved lemon zest. Remove from the heat and let stand.
- Season the halibut fillets generously with salt and pat dry. In a large fry pan, heat 2 tablespoons olive oil over a high flame until it begins to smoke. Momentarily remove the pan from the heat to avoid splattering and gently place fillets into the pan. Immediately return the pan to the heat and let cook for 1 1/2 minutes. Place the pan in the oven to continue cooking for 3 to 4 minutes. In the meantime, heat another large pan with the remaining 2 tablespoons olive oil until a drop of water sizzles. Add the butter lettuce, peas, and a pinch of salt. Fry quickly until wilted, about 2 minutes.
- Distribute the vegetables evenly in the center of 4 plates. Ladle the pine nut sauce around. Remove the fish from the oven and carefully flip each fillet, golden side up, onto the center of the plate. Generously spoon the bagna cauda over the fish and around the plate.
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Alenor Pailman
[email protected]I'm not a fan of fish, but I really enjoyed this dish. The halibut was cooked perfectly and the wilted butter lettuce was a great way to add some freshness to the dish. The spring peas and pine nuts added a nice touch of sweetness and crunch. I will
Kamran Ansar
[email protected]This dish was a bit too expensive for me. The halibut was delicious, but the spring peas and pine nuts were very expensive. I would recommend this dish for a special occasion, but not for a weeknight meal.
Sabbir Raj
[email protected]I'm not a fan of pine nuts, so I substituted almonds instead. The dish turned out great! The halibut was cooked perfectly and the wilted butter lettuce was a great way to add some freshness to the dish. The almonds added a nice touch of sweetness and
Psychic Celeste
[email protected]This dish was a bit too time-consuming for me. The halibut was cooked perfectly and the wilted butter lettuce was a great way to add some freshness to the dish, but the spring peas and pine nuts took a long time to prepare. I would recommend this dis
Khozibai Altinbek
[email protected]I'm a vegetarian, so I made this dish without the halibut. The wilted butter lettuce was delicious and the spring peas and pine nuts added a nice touch of sweetness and crunch. I would definitely recommend this dish to vegetarians and meat-eaters ali
David Haydar
[email protected]I had a hard time finding halibut at my local grocery store, so I substituted tilapia instead. The dish turned out great! The tilapia was cooked perfectly and the wilted butter lettuce was a great way to add some freshness to the dish. The spring pea
Shakib Ahmed
[email protected]This dish was a bit too bland for my taste. The halibut was cooked perfectly and the wilted butter lettuce was a great way to add some freshness to the dish, but the spring peas and pine nuts didn't add much flavor. I would recommend adding some addi
Malachai Mtonga
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The halibut was cooked perfectly and the wilted butter lettuce was a great way to add some freshness to the dish. The spring peas and pine nuts added a nice touch of sweetness and crunch. I w
meerab fashion
[email protected]This dish was delicious! The halibut was cooked perfectly and the wilted butter lettuce was a great way to add some freshness to the dish. The spring peas and pine nuts added a nice touch of sweetness and crunch. I will definitely be making this dish
Brandon Hughes
[email protected]I loved this dish! The halibut was cooked perfectly and the wilted butter lettuce was a great way to add some freshness to the dish. The spring peas and pine nuts added a nice touch of sweetness and crunch. I will definitely be making this dish again
Praise God
[email protected]This recipe is a great way to cook halibut. The fish was cooked perfectly and the wilted butter lettuce was a great addition. The spring peas and pine nuts added a nice touch of sweetness and crunch. I will definitely be making this dish again.
Fareed Bhatti
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the halibut and the wilted butter lettuce was a great way to add some freshness to the dish. The spring peas and pine nuts added a nice touch of sweetness and crunch. I wil
Melanie
[email protected]This dish was easy to make and absolutely delicious! The halibut was cooked perfectly and the wilted butter lettuce was a great addition. The spring peas and pine nuts added a nice touch of sweetness and crunch. I highly recommend this dish.
Joy Benjamin
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The halibut was cooked perfectly and the wilted butter lettuce was a great way to add some freshness to the dish. The spring peas and pine nuts added a nice touch of sweetn
Favour Bamba
[email protected]This recipe is a keeper! The halibut was cooked perfectly and the flavors of the wilted butter lettuce, spring peas, and pine nuts all came together beautifully. I highly recommend this dish.
Jay Singh
[email protected]I made this dish last night and it was a hit with my family! The halibut was so tender and flavorful, and the wilted butter lettuce was a great addition. The spring peas and pine nuts added a nice touch of sweetness and crunch. I will definitely be m
Deloar Hossain
[email protected]This dish was an absolute delight! The halibut was cooked to perfection, flaky and moist, while the wilted butter lettuce added a touch of freshness and crunch. The spring peas and pine nuts added a nice sweetness and nutty flavor. Overall, this dish