Did you know that fish, like other foods has a season? Pacific halibut season is spring and fall, though you can find high-quality frozen fish at other times of year. Here, we pair grilled halibut with green peas in a kelly-green coulis, which definitely falls into the “can’t get better than fresh-from-the-garden” category. This dish is a good excuse to break in the grill for the season.
- 2 tablespoons minced garlic, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon grated lemon zest
- 4 (6-ounce) halibut fillets (preferably wild-caught from Alaska)
- 2 cups shelled fresh English peas (about 2 pounds in pod) (thawed organic frozen peas will work in a pinch)
- 1 tablespoon minced spring or green onion
- 1 tablespoon minced tarragon or chervil
- 1 teaspoon minced fresh mint
- 2 teaspoons white wine vinegar
- Sea salt and freshly ground black pepper, to taste
Mix together 1 tablespoon garlic, 2 tablespoons 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, tarragon or 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.