Nourish Network

Peas definitely fall into the “can’t get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.

2 tablespoon garlic, minced
4 tablespoons extra virgin olive oil
1 teaspoon lemon zest
4 6-ounce halibut fillets (preferably wild-caught from Alaska)
1/2 pound English peas, enough for 2 cups shelled (organic frozen peas will work in a pinch)
1 tablespoon spring or green onion, minced
1 tablespoon tarragon or chervil, minced
1 teaspoon fresh mint, minced
2 teaspoons white wine vinegar
Sea salt and freshly ground black pepper

Mix together 1 tablespoon garlic, 2 tablespoons olive oil and lemon zest. Pour over halibut and marinate for 30 minutes.

Preheat grill to medium. In a food processor blend together peas, remaining 1 tablespoon garlic, spring onion, chervil, mint and vinegar. Add remaining 2 tablespoons oil in a steady stream until emulsified.

Remove halibut from marinade and sprinkle with salt and pepper. Grill 6 to 10 minutes, turning once, or until center of fish is just opaque.

Mound pea coulis on plates and top with fish.

Serves 4