This recipe for Piri Piri Halibut with Mint Pea Purée is from episode 7 of Fish the Dish starring Spencer Watts.
Serves:4
Ingredients
Piri Piri Halibut
- Four 4-6 oz Pieces of halibut
- 1 Tbsp (15 ml) Chopped parsley
- 1 Scotch bonnet chilli, deseeded and finely chopped (keep the seeds in if you want the extra heat)
- 4 Garlic cloves, chopped
- 6 Tbsp (90 ml) Grapeseed oil (or other neutral oil)
- ¼ tsp (1 ml) Salt
- ½ tsp (2.5 ml) Sweet paprika
- Oil (for searing)
- Salt for seasoning
- Lime juice
- Lime wedge (for garnish)
Mint Pea Purée
- 2 Tbsp (30 ml) Olive oil
- 2 Green onions, thinly chopped
- ½ a stick (60 g) Unsalted butter
- 2 cups (500 ml) English peas, shelled (about 12 oz)
- Pinch of salt
- ¼ cup (60 ml) Mint leaves, torn
- 3 Tbsp (45 ml) Plain Greek yogurt
- 100 ml Water or stock (use as much is needed to achieve desired consistency)
Directions
- Preheat the oven to 400°F/205°C
- Combine parsley, chillies, garlic, grapeseed oil, salt, and paprika in a plastic bag.
- Add the halibut, seal the bag, and massage to coat the fish. Place in the refrigerator for 2-4 hours.
- Use tongs to transfer marinated halibut from the bag to a paper towel-lined plate. Scrape off some of the marinade and chilies from the halibut. Season with salt.
- Heat oil in a skillet.
- Place halibut in a hot oiled pan to crust for about 2 min over medium-high heat. Flip the fish and move the pan into the oven for 3-5 minutes until cooked through.
- Start your pea purée.
- Heat the oil in the pan. Add onion and soften over medium-high heat.
- Add the butter and peas. Season with a pinch salt. Cook for 2 minutes or until peas have softened.
- Transfer the peas and butter to a blender. Add fresh mint and blitz for about 20 seconds. Add yogurt. Blitz again until smooth. Add water or stock as needed to achieve desired consistency.
- Baste the cooked halibut in its pan juices. Plate on top of the pea puree. Squeeze lime juice over top and garnish with a lime wedge.
