Halibut nestles on potatoes, mashed peas

Try This At Home

March 26, 2006|By CHICAGO TRIBUNE

This recipe by chef Bridget Harrington of California's Fetzer Vineyards calls for using its Fetzer Valley Oaks Estate Grown Organic Olive Oil, which is available online at fetzer.com. The oil is used almost as a sauce.




4 russet potatoes

2 cups fresh or frozen peas

1 cup cream, half-and-half or milk

1 / 2 stick (1 / 4 cup) butter

1 / 2 teaspoon salt

Freshly ground pepper

1 tablespoon extra-virgin olive oil


1 1 / 2 pounds halibut fillet, cut into 4 pieces

1 / 2 teaspoon sea salt

Freshly ground pepper

3 tablespoons extra-virgin olive oil

8 herb sprigs, such as thyme, parsley or rosemary

For the potatoes, place potatoes in a large saucepan; cover with water. Heat to a boil over high heat; decrease heat to medium. Cook until potatoes are fork-tender, about 20 minutes.

Meanwhile, heat another large saucepan of water to a boil; add peas. Cook until just cooked through, about 15 minutes; drain. Puree in food processor until smooth.

Peel cooked potatoes; mash or rice in a medium bowl. Mix in pea puree, cream, butter, salt and pepper to taste. Drizzle evenly with 1 tablespoon of the olive oil; keep warm.

For the halibut, heat oven to 400 degrees. Season fillets with salt and pepper to taste. Heat 1 tablespoon of the olive oil in an oven-safe skillet over high heat; add fillets. Sear fillets, turning once, until golden, about 1 minute per side.

Place skillet in oven; bake until fish is cooked through and opaque, 5-10 minutes depending on the thickness. Divide potatoes among 4 serving plates; top each with a fillet. Drizzle each serving with remaining olive oil; garnish with herbs.

Per serving: 969 calories, 73 grams fat, 27 grams saturated fat, 196 milligrams cholesterol, 45 grams carbohydrates, 34 grams protein, 841 milligrams sodium, 7 grams fiber

This recipe and analysis were provided by the Chicago Tribune.

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