2 green onions, cut lengthwise in half, then crosswise into quarters
1/2 teaspoon chopped fresh chives
1 tablespoon Food Club unsalted butter
Edamame-Sweet Pea Purée
1 garlic clove, coarsely chopped
1 tablespoon FIlippo Berio Olive Oil
1/2 cup fresh shelled or frozen green peas, thawed
1/2 cup frozen shelled edamame, thawed
1 pinch Food Club granulated sugar
1 fresh mint sprig
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 cup ice water
4 (6-ounce) Foley Fresh Halibut Steaks
1/4 cup microgreens for garnish (optional)
Prepare Herb Basting Oil: In medium bowl, whisk all ingredients until well blended.
Prepare Fingerling Potatoes: Preheat oven to 450°. In medium bowl, toss all ingredients; spread in single layer on rimmed baking pan. Roast 12 minutes or until tender, stirring once.
Prepare Vegetable Medley: Heat medium covered saucepot of salted water to a boil over high heat; add snap peas and cook 2 minutes. Transfer snap peas to bowl of ice water; drain once cooled.
In large skillet, heat oil over medium-high heat; add morels and cook 5 minutes or until golden brown. Stir in salt and pepper. Add onions, chives, potatoes and snap peas; cook 2 minutes. Stir in butter.
Prepare Edamame-Sweet Pea Purée: In large skillet, cook garlic in oil over low heat 2 minutes or until fragrant; remove from heat and cool.
Heat medium covered saucepot of salted water to a boil over high heat; add peas, edamame and sugar and cook 3 minutes, adding mint sprig during last 15 seconds. Transfer peas and edamame to bowl of ice water; drain once cooled.
In food processor with knife blade attached, purée lemon juice, salt, garlic-oil mixture and edamame mixture, slowly adding ice water until smooth.
Prepare Halibut: Prepare outdoor grill for direct grilling over medium-high heat; brush halibut with Herb Basting Oil. Place halibut on hot grill rack; cook, covered, 3 minutes. Rotate halibut 45° and brush with basting oil; cook, covered, 3 minutes or until grill marks appear. Brush halibut with basting oil; turn halibut and repeat until internal temperature reaches 145°.
Serve halibut over Edamame-Sweet Pea Purée along with Vegetable Medley garnished with microgreens, if desired.