A simple rustic dish which is easy to prepare, healthy and delicious….
1/4 cup olive oil
2 Cups shelled or frozen peas
1 small shallot minced
1 clove garlic smashed
1/2 cup dry white wine
Pinch of red pepper flakes
1 cup water
1.5 Pounds Halibut
Salt and Pepper
2 tsp Sherry vineager
1 Tbls freshly chopped parsley
Heat the oil in a large skillet over medium heat and sauté peas, shallot, and garlic until soft but not browned, 3-4 minutes. Add the wine, pepper flakes and 1/2 of the water and simmer rapidly over medium-high heat until only a few tablespoons of liquid remain, 5-6 minutes.
Cut the halibut into 6 pieces and season with salt and pepper. Add the halibut to the pan and drizzle in the sherry vinegar. Reduce heat to medium and cook, turning a few times, until you can almost break the halibut with your fingers, 6-8 minutes, adding the parsley halfway through spooning the liquid from the pan over the fish now and then. Transfer the fish to a platter and keep warm.
Increase the heat to medium-high and add the remaining water a couple tablespoons at a time, stirring after each addition. Cook until the liquid in the pan reduces in volume and thickens slightly and the peas are tender. Taste, season with salt and pepper.
Remove the garlic and pour the peas and sauce over and around the fish on the plate.
Wine paring – Since halibut isa full-bodied fish, a good fruity Pinot Noir pairs best.