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