Roasted Halibut with Pea and Mint Salad

Name: Roasted Halibut with Pea and Mint Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters packed cup chopped fresh mint leaves, plus sprigs, for garnish; 1 Tbsp chopped fresh thyme leaves; 2 cloves garlic, minced; 680 grams center-cut skinless halibut fillets; 1 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters fresh lemon juice (about 1 large lemon); 1 Tbsp lemon zest (about 1 large lemon); 59 milliliters extra-virgin olive oil; 3 Tbsps extra-virgin olive oil, plus 2 tablespoons; 355 milliliters frozen petite peas, thawed; 1 large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices; 2 smalls large or shallots, thinly sliced

Roasted Halibut with Pean and Mint Salad is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains around 36g of protein, 27g of fat, and a total of 445 calories. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Head to the store and pick up pepper, center-cut halibut fillets, shallots, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Ingredients you will need

Vegetable Oil Cooking Spray

Fish

Equipment you will use

Glass Baking Pan

Baking Sheet

Oven

In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth.

Ingredients you will need

Lemon Juice

Olive Oil

Garlic

Pepper

Salt

Equipment you will use

Whisk

Bowl

Pour the mixture into a sealable plastic bag or a glass baking dish.

Equipment you will use

Glass Baking Pan

Ziploc Bags

Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes.

Ingredients you will need

Halibut

Lemon

Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.

Ingredients you will need

Marinade

Halibut

Fish

Equipment you will use

Baking Sheet

Heat the oil in a medium skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme.

Ingredients you will need

Red Pepper

Salt And Pepper

Lemon Zest

Shallot

Thyme

Mint

Peas

Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Spoon the salad onto 4 plates and top with the halibut.

Ingredients you will need

Halibut

Garnish with mint sprigs and serve.

Ingredients you will need

Mint

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 237milliliters

packed cup chopped fresh mint leaves, plus sprigs, for garnish 1Tbsp

chopped fresh thyme leaves 2cloves

garlic, minced 680grams

center-cut skinless halibut fillets 1teaspoons

kosher salt 4servings

Kosher salt and freshly ground black pepper 59milliliters

fresh lemon juice (about 1 large lemon)1Tbsp

lemon zest (about 1 large lemon)59milliliters

extra-virgin olive oil 3Tbsps

extra-virgin olive oil, plus 2 tablespoons 355milliliters

frozen petite peas, thawed 1large

red bell pepper, cored, seeded and sliced into 1/4-inch thick slices 2smalls

large or shallots, thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.