Alaskan Halibut With Pea Puree
A few weeks back I made this recipe but wanted to improve it. This recipe calls for smoked paprika and I thought that just meant regular paprika, little did I know that there is actually something called smoked paprika out there. The regular paprika made the fish a little bland and I knew I had to get more flavor in this dish. While shopping yesterday down the bulk aisle at Whole Foods I found smoked paprika. After doing a happy dance I scooped out a little in a baggie and went on my way. It doesn’t take much to excite me.
Preheat the broiler. Use foil to line your broiler pan and preheat for about 5 minutes. You want to get your broiler pan nice and hot!!
- 2 small carrots-quartered lengthwise
- 1 small to medium red onion-sliced
- 4 tablespoons extra-virgin olive oil
- Salt & Fresh Ground Pepper
- 4 6-ounce skinless halibut fillets (1 inch thick)
- 1/2 teaspoon smoked paprika
- 10 ounce package of frozen peas (thawed)
- 1/2 cup ricotta cheese
- 1 tablespoon unsalted butter
Take out your broiler pan carefully. Place your fish fillets in the center of your broiler pan. Scatter your carrots and onions around. Broil until your fish is golden. About 8-10 minutes.
The ricotta-pea puree is really tasty and easy to make.
- Microwave the peas in a bowl with about 1/4 cup water until just tender (3 minutes). Add peas and cooking liquid to your food processor and plush with ricotta, butter and a pinch or so of salt.