Pan Seared Halibut Over Lemon Pea Risotto
The summer months are all about fish recipes in our house, and as mentioned before we cannot wait to share all of our different fish recipes with everyone!
This recipe is new to our list as of this summer, and it did not disappoint! While this recipe is a bit complex, it is definitely worth the work!
The lemon pea risotto pairs so perfectly with the pan seared fish and lemon dill sauce. The spinach is another added touch to make this meal consist of so many amazing flavors! Let us know what your favorite recipes for halibut are! We would love to hear and try them!
Pan Seared Halibut Over Lemon Pea Risotto
c. Ingredients for Spinach:
10 oz fresh baby spinach
1 shallot; sliced
1/8 – ¼ tsp of crushed red pepper flakes
Salt to taste
¼ cup of extra virgin olive oil
a. Ingredients for Halibut:
1 ½ pounds of halibut; cut into 4 serving pieces
Salt and pepper
½ cup of flour or more for coating the fish
2 tbsp of unsalted butter
3 tbsp of olive oil
b. Ingredients for Risotto:
One 46 oz can of chicken broth
1 large shallot; finely chopped
¼ cup of butter
1 ½ cups of Arborio rice
1/3 cup of white wine
Juice and zest of 1 lemon
8 oz of fresh peas
½ cup of grated parmesan cheese
d. Ingredients for Sauce:
½ pint of heavy cream
Juice and zest of half a lemon
2 tbsp of fresh dill
Salt and pepper to taste
Directions:
For the Spinach: In a large skillet, heat the olive oil and sauté the shallots until translucent; add the red pepper flakes; add the spinach, turning it over with tongs until it is cooked; when spinach is cooked sprinkle with salt to your liking and set aside
For the Halibut: Sprinkle the filets with salt and pepper then coat all sides in flour; in a non-stick skillet, heat the butter and olive oil until the butter foams; add the filets and cook 4-5 minutes on each side until golden brown; transfer them to a parchment lined cookie sheet and set aside while you cook the risotto
For the Risotto: In a large skillet, sauté the shallot in butter for 2-3 minutes; add the rice and stir to coat with butter; pour in the wine and let it evaporate; start adding the broth a little at a time (allow the liquid to absorb into the rice before adding more); cook until the risotto is creamy and the rice is tender (this should take about 20-30 minutes), add the peas, cheese, lemon juice, and peel; cook and stir until heated through adding more broth if needed then adjust seasonings with salt and pepper
For the Sauce: In a small sauce pan heat the heavy cream on low-medium heat; add the zest and the lemon juice and the cream will become thick; cook for 1-2 minutes; add the dill and salt and pepper
Towards the end of cooking the risotto, put the halibut filets in a heated oven for 4-5 minutes until they are heated through
While the fish is heating; place the spinach in a microwave safe dish and microwave until heated through
On a plate lay down the spinach, top it with the risotto, and place the halibut filets on top; drizzle with the Lemon Dill sauce
