pan seared halibut over a puree duo of peas and cauliflower with air fried mushrooms
Y’all know how much we love seafood around here. One of our kiddos is basically a pescatarian anyway (minus a few chicken dishes that are tolerated); two of the others will choose fish if given the option; and the other limits his seafood intake to lobster lumpia.
And while I’ll eat pretty much anything, I could one hundred percent live on only fish.
And this halibut number? I could eat on repeat. Especially when served over a cauliflower puree, and alongside a pea puree… and those air fried mushrooms? Sheer perfection if I do say so myself.
Ingredients:
3 Tbsp evoo
2 lbs halibut, cut into single serving portions
salt
pepper
3 Tbsp butter
1 shallot, minced
1/2 cup white wine
1/2 cup chicken stock
splash of cream
2 cartons crimini mushrooms
fish sauce
evoo
salt
1 Tbsp butter
1/3 cup english peas cooked to directions in chicken stock
pinch salt
2 Tbsp stock
Directions:
Heat 3 Tbsp evoo to shimmer over medium high heat.
Season halibut with salt and pepper.
Cook until browned on both sides and cooked through - about 5 minutes per side.
Remove from pan and cover.
Lower heat to medium.
Add 3 Tbsp butter to the pan.
Once melted add shallots, cook until softened.
Add wine and 1/2 cup stock. Bring to a boil. Then reduce. About 10 minutes.
Add in a splash of cream and whisk to combine.
Preheat air fryer to 385 degrees.
Remove stems from mushrooms and discard. Cut mushrooms in quarters.
Toss with a splash of fish sauce, evoo, and a sprinkle of salt.
Cook for 10 minutes.
In a sauce pan melt 1 Tbsp over medium heat.
Add cooked peas, 2 Tbsp chicken stock, and a pinch of salt.
Use an immersion blender to puree.
Add a spoonful of cauliflower puree to a plate. Top with halibut, and pan sauce.
Add pea puree to the edge of the plate and top with air fryer mushrooms.
Serve.