Seared Alaskan Halibut with Pea Puree over Focaccia
This Seared Alaskan Halibut with Pea Puree over Focaccia pairs great with Dough Chardonnay.
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Cooking tools:
- Blender
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Colander
- Paper towel
- Aluminum foil
- Pastry brush
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Plate
Ingredients
- 4 6-ounce halibut fillets (1.5 lb total)
- 1/2 teaspoon paprika
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups English peas (freshly shucked)
- 2 tablespoons unsalted butter
- 2 garlic cloves (minced)
- 1 medium shallot
- 2 cups vegetable stock
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Baby greens or arugula
- Sheets of fresh focaccia
- Fresh pesto
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