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Ingredients

  • Herb Basting Oil
  • 1 garlic clove, mashed into paste
  • 1/2 cup Filippo Berio Olive Oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh oregano, tarragon and/or thyme
  • 1/2 teaspoon kosher salt
  • 1 pinch Food Club ground black pepper
  • Fingerling Potatoes
  • 1 pound fingerling potatoes, sliced
  • 1 tablespoon Filippo Berio Olive Oil
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Food Club ground black pepper
  • Vegetable Medley
  • 4 ounces sugar snap peas, trimmed
  • 1 tablespoon FIlippo Berio Olive Oil
  • 1/2 pound fresh morel mushrooms, cleaned
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Food Club ground black pepper
  • 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
  • Halibut
  • 4 (6-ounce) Foley Fresh Halibut Steaks
  • 1/4 cup microgreens for garnish (optional)

DIRECTIONS

  1. Prepare Herb Basting Oil: In medium bowl, whisk all ingredients until well blended.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In food processor with knife blade attached, purée lemon juice, salt, garlic-oil mixture and edamame mixture, slowly adding ice water until smooth.
  8. 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°.
  9. Serve halibut over Edamame-Sweet Pea Purée along with Vegetable Medley garnished with microgreens, if desired.

NUTRITION
  • 662 Calories
  • 43g Fat (7g Saturated)
  • 94mg Cholesterol
  • 1106mg Sodium
  • 28g Carbohydrates
  • 7g Fiber
  • 40g Protein

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