Seared Halibut with Basil Pea Puree

Servings: 2 | Serving size: 4 ounces fish with sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

The basil pea puree keeps well for about 24 - 48 hours.

Serve with Plain Mashed Potatoes or Jasmine Rice or Plain Mashed Potatoes - Low Sodium Version or Jasmine Rice - Low Sodium Version or Brown Rice

Thaw the frozen peas and rinse under cool water. Drain and add to a blender with the fresh basil, salt and pepper.

Purée in blender until smooth.

Place in a sauce pan and heat over medium heat. Heat the sauce, stirring frequently. When hot, reduce the heat to low to keep warm.

Preheat oven to 400° F.

Turn the halibut filets skin side up on a cutting board and lightly cut stripes in the skin about 1 inch apart. Don't cut completely through the skin to the flesh (this is to keep the filet from curling as the fish cooks).

In a large non-stick skillet, heat the olive oil over high heat. The oil should be very hot - almost smoking.

Place the halibut filets in the hot pan skin side up. Cook for about 2 minutes until the flesh is light brown and has a slight crust to it.

Turn and allow to cook for about a minute on the skin side and then place in the hot oven. Roast for about 8 more minutes.

As the fish nears being done, divide the sauce between four plates making a large pool in the bottom of each plate. Top the sauce with the roasted fish and garnish with fresh basil sprigs.