Print Options:

Pan-roasted Halibut with Crabmeat Crust and Minted English Pea Purée

This recipe is from Global Flavors, Local Ingredients in our Summer 2023 issue.

  • 4 whole 6oz halibut filets
  • 4 ounces butter
  • Salt and pepper
  • Thyme
  • Oil
  • Crabmeat Crust
  • 1 pound crabmeat
  • 2 whole egg yolks
  • 1/4 cup mayonnaise
  • 3 tablespoons Parmesan cheese
  • 1/4 cup scallions
  • 2 tablespoons parsley
  • 2 teaspoons Old Bay seasoning
  • 1/4 cup panko breadcrumbs
  • Minted English Pea Purée
  • 1 quart water
  • 1 teaspoon baking soda + salt
  • 3 cups English peas
  • 12 whole mint leaves
  • 2 whole shallots, peeled and chopped
  1. Make the fish

    Heat the skillet and add a splash of oil. Season filets, sear for three minutes. Turn, add butter and thyme. Bake for three more minutes, then move to a 350 oven and bake for six minutes. Add the crust and cook for 4 minutes.

  2. Make the crust

    Mix all ingredients except breadcrumbs. Top fish with crab mix, then sprinkle with breadcrumbs and broil for 3 minutes.

  3. Make the peas

    Bring water, salt, and baking soda to a boil. Add peas, cook until tender, then strain, reserving the liquid. In a blender, add peas and mint purée, while adding a little bit of cooking liquid until smooth and pourable consistency.

Chef Jon Davies
Executive Chef