Summer means two things to me. Bass season is open and delicious green peas are available everywhere. Any halibut will work with this dish but I prefer the Wild caught B.C stuff.
Ingredients for Halibut:
- 2 – 7-ounce halibut fillets (boneless/skinless)
- Salt and pepper
- 2 tbsp olive oil
- A few pea shoots (for garnish)
Ingredients for Green Pea Risotto:
- 2 tbsp olive oil
- 2 tbsp pancetta (small dice)
- 1 shallot (minced)
- 2 cloves garlic (minced)
- 1.5 cups risotto (par cooked)
- ½ cup white wine (chardonnay, if you have it)
- 3 cups chicken stock
- ¼ cup parmesan (grated)
- ½ cup fresh green peas (shelled)
- 1 spring of mint (leaves picked and chopped)
- Salt and pepper (to taste)
(Chef Andrew Rochon photo)
- Season halibut with salt and pepper on both sides. Set in fridge. Preheat oven to 400 degrees F.
- Heat 2 tbsp olive oil in a medium saucepan. Sauté shallots and garlic for 1 minute. Add pancetta and cook until crispy and fat is rendered.
- Add par cooked risotto and sauté over high heat for 2 minutes.
- Deglaze with white wine and add chicken stock. Simmer over medium-high heat and stir rigorously, until rice grains are just cooked through, about 10 to 15 minutes. If the risotto becomes too thick but rice isn’t cooked through, add a bit of water to thin it out and continue cooking until ready.
- Stir in parmesan cheese, green peas and mint. Season with salt and pepper. Keep warm. (Do not prepare too far in advance as risotto will continue to cook even off the heat, and may become overcooked!)
- Heat 2 tbsp olive oil in non-stick frying pan. When smoking hot, sear both sides of the halibut until golden brown. Finish in oven for 3 to 5 minutes depending on thickness of filet.
- To plate this dish spoon some of the risotto on the bottom of the bowl/plate. Place your seared halibut filet on top, then garnish with pea shoots.
Enjoy this great summer dish with a glass of your favorite white wine.
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