Mustard-Brushed Halibut with Pea Puree
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Blender
- Instant-read thermometer
- Pastry brush
- Cast iron skillet
- Skillet
- Saucepan
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Refrigerator
- Plate
- Mixing bowl
- Paper towel
Ingredients
- 6 (6 oz) halibut filets (about 2 ¼ pounds total)
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter
- ¼ cup minced fresh shallots
- 1 pound fresh, shelled or frozen, thawed peas
- 1 cup water
- salt
- pepper
- ½ cup half-and-half (plus more if needed)
- 2 tablespoons olive oil
- pickled mustard seeds (optional, see recipe)
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