Fresh peas taste just like spring – green, grassy and sweet. In this dish, they’re combined with spinach into a silky purée; then delicate pea shoot tendrils are used for a simple salad. It’s a springtime trio that would be delicious with any fish, but since halibut fishing begins right around the same time as pea season, bringing these two elements together on one plate is a no-brainer.
The halibut is pan-seared to perfection with a golden crust and tender, flaky interior. Sautéed peas bring a delicate crunch. A garnish of lemon zest, fresh pea shoots and thyme enhances the dish with brightness and depth. Light yet satisfying, Chef Ned Bell’s recipe highlights the best of spring’s bounty, making it an elegant choice for a special meal at home.
More tips about cooking with halibut
- What pairs well with halibut? Halibut pairs well with bright, fresh ingredients like citrus, herbs, and spring vegetables like peas, asparagus and fennel.
- How do you make a smooth pea purée to go with halibut? In this recipe, Chef Bell blends cooked peas and spinach with whipping cream until silky, then strains it through a fine-mesh sieve for extra smoothness. The added spinach keeps the colour of the purée a vibrant green.
- What’s the best garnish for halibut? Fresh herbs, lemon zest, flaky sea salt, and microgreens enhance seafood’s natural flavours, adding brightness and texture.
- Is halibut a sustainable fish? Generally, shellfish (like clams, mussels and squid) and white fish (think Arctic char, Pacific cod and sturgeon) are in season year-round. Seasonal seafood includes halibut from March to October, crab and salmon from May to October and shrimp and tuna from May to November.
Pan-Seared Halibut With Spring Peas and Spinach-Pea Purée
This pan-seared halibut is served with a silky spinach and pea purée and sautéed fresh-shelled peas. It's a vibrant spring dish with bright lemon and herb accents.
Equipment
- Large saucepan
- blender
- Fine-mesh sieve
- large skillet
- small mixing bowl
Ingredients
Spinach-Pea Purée
- 1 tbsp extra-virgin olive oil
- 1 shallot finely chopped
- 1 tsp sea salt
- 3 cups fresh or frozen peas
- 5 cups spinach leaves
- 1/2 cup 35% whipping cream plus more for thinning
Sautéed Peas
- 1 tbsp canola oil
- 1 tbsp chopped shallots
- 1 cup shelled fresh spring peas from about 450 g of pods
- 1/4 tsp each sea salt and coarsely ground black pepper
Pea Shoots
- 4 cups pea shoots
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- sea salt and coarsely ground black pepper
Pan-Seared Halibut
- 4 skinless halibut fillets 450 to 560 g total, pat dried
- sea salt and coarsely ground black pepper
- 1 tbsp canola oil
- 2 tbsp unsalted butter
- 2 sprigs thyme leaves only
- 1 lemon zested and halved
- flaked sea salt to sprinkle
- 2 sprigs thyme to garnish
Instructions
Spinach-Pea Purée
- In large sauce-pan, heat oil over medium heat. Add shallots and salt and cook, stirring, for 3 minutes. Add peas, spinach and whipping cream and cook for 1 minute. Purée in blender until smooth; strain through a fine-mesh sieve. Stir in up to 1/2 cup more warmed whipping cream to thin it out, if desired.
Sautéed Peas
- In skillet, heat oil over medium heat. Add shallots and cook, stirring, for 3 minutes. Add peas, sprinkle with salt and pepper and cook until peas are tender, another minute or so.
Pea Shoots
- In bowl, toss pea shoots with oil and lemon juice. Season with salt and pepper to taste.
Pan-Seared Halibut
- Season fish with salt and pepper. In heavy-bottomed oven-safe skillet, heat oil over medium-high heat until almost smoking. Carefully place fish in pan. (If necessary, cook fish in batches to avoid overcrowding, which will keep it from caramelizing properly.) Reduce heat to medium and cook fish until a golden crust forms on skin, 2 minutes. Flip fish; add butter, thyme leaves and a squeeze of lemon over each fillet. Continue to cook, basting with the buttery juices, until browned and almost opaque all the way through, 3 to 4 minutes. Transfer to plate.
- To serve, spread Spinach-Pea Purée on each plate. Top with sautéed peas and halibut. Garnish with pea shoots, lemon zest, flaked sea salt and thyme sprigs.
Chef Ned Bell shares more of his sustainable seafood recipes
Coastal Dungeness Crab Boil
Chef Ned Bell's recipe for a summer crab boil with Dungeness crab, corn, potatoes and seasonal stone fruit.
Get the recipe
Coastal Dungeness Crab Boil
Chef Ned Bell's recipe for a summer crab boil with Dungeness crab, corn, potatoes and seasonal stone fruit.
Get the recipe
Cedar Plank Salmon with Roasted Nectarines
Barbecuing salmon on a cedar plank imparts an earthy, smoky and even floral notes to the fish.
Get the recipe
Cedar Plank Salmon with Roasted Nectarines
Barbecuing salmon on a cedar plank imparts an earthy, smoky and even floral notes to the fish.
Get the recipe
