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

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

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

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Course Main

Cuisine Seafood

Ingredients

  

Halibut

• 4 whole 6oz halibut filets
• 4 oz butter
• Salt and pepper
• Thyme
• Oil

Crabmeat Crust

• 1 lb crabmeat
• 2 whole egg yolks
• 1/4 cup mayonnaise
• 3 tbsp Parmesan cheese
• 1/4 cup scallions
• 2 tbsp parsley
• 2 tsp Old Bay seasoning
• 1/4 cup panko breadcrumbs

Minted English Pea Purée

• 1 qt water
• 1 tsp baking soda + salt
• 3 cup English peas
• 12 whole mint leaves
• 2 whole shallots, peeled and chopped

Instructions

 

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