Fresh From Nancy's Garden

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Halibut With A Pea, Prosciutto, Radish & Feta Salad

You’re probably thinking, “What? More peas?” Yes, I’m back with more of them from the garden. If you don’t like peas, you’ll love this really fresh halibut. It’s in season right now and couldn’t be tastier!

Halibut is such a mild fish that even non-fish lovers will love it. You can always grill it on the BBQ but this time I wanted to try to make it like they do in the restaurant–I seared it on the stove in a cast iron skillet and it was delicious. 

  • 2 halibut fillets, about 1 lb.
  • 2 thin slices prosciutto, about 2 ounces
  • 1 1/2 lb. fresh peas, or 2 cups frozen
  • 2-3 TBS olive oil, divided
  • 2 ounces Feta cheese, crumbled
  • 2 large radishes, sliced thin
  • Kosher salt and pepper to taste
  • Emeril seasoning, or your favorite
  • 1 lemon, for squeezing on fish

There is nothing better than fresh peas!

Buy the freshest halibut that you can find!

Bring a large saucepan of salted water to a boil and add peas. Cook until just tender, about 5 minutes. (1-2 minutes if frozen). Drain and rinse in cold water to maintain color and stop cooking.

Heat oven to 400. Place prosciutto on a baking sheet and bake until it darkens. Be careful, it can burn quickly if it’s really thin. It will crisp after it cools. 

Mix peas, prosciutto, radishes and feta together in a shallow bowl. Drizzle with olive oil. Season with salt and pepper.

Season the halibut with Emeril, salt and pepper.

Heat a cast iron skillet on very high heat and when it’s hot, add 1-2 TBS olive oil. Sear the fish on one side, about 4-5 minutes. It should turn easily and not stick to the pan. Test it gently with a spatula. Cook on other side about 2-4 minutes depending on the thickness of the fish. Be careful not to overcook it. 

Spoon the pea mixture on a plate and top with the halibut. Squeeze fresh lemon on the fish and enjoy the feast!

This is even good leftover!

Remember, read it first at Stu News.

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