Halibut with bacon, pearl onions, pea tendrils and fresh English pea broth

  • 4 Servings
  • 30mPrep Time
  • 40mCook Time
  • 70mReady In
  • Category : Food
  • Subcategory : Seafood
  • Main Ingredient : fish
  • Chef : Arnulfo Tellez

Fresh English peas (Pisum sativum) are one of the delights of spring, a seasonal vegetable that really transcends its canned and frozen forms. The green legumes have a bright, sweet flavor that just pops in your mouth. Only about 5 percent of the U.S. pea crop is sold fresh.


Sweet pea broth: 1 cup fish stock 1 ounce fresh English peas 1 teaspoon butter Strip of lime zest 1/3 teaspoon salt Caramelized onions: 2 to 3 ounces pearl onions, cleaned and peeled 1 teaspoon butter 2 teaspoons sugar Halibut: 4 6- to 8-ounce halibut fillets 1/2 teaspoon kosher salt 1/2 teaspoon white pepper 2 tablespoons canola-olive oil blend Garnish: 1 to 2 slices bacon, diced 6 ounces fresh English peas 1-1/2 ounces fresh pea tendrils (optional) 1 tablespoon lemon thyme oil (recipe follows) 4 sprigs fresh thyme


Make the sweet pea broth:

  • Simmer the stock in a saucepan until reduced to about 3/4 cup.
  • Add the peas and continue simmering until they are just cooked.
  • Once the peas are cooked, take off the heat and add the lime zest.
  • Puree the pea liquid in the blender and slowly add the butter.
  • Blend until it is smooth and silky.
  • Strain.

Caramelize the onions:

  • In a sauce pan, heat the butter and the onions over medium heat, coating the onions in the butter.
  • Allow the butter to get to a golden brown and then add the sugar, stirring until it melts and caramelizes the onions.
  • Set aside.

Cook the halibut:

  • Prepare a medium-hot fire in a barbecue grill, or heat a ridged grill pan on the stove.
  • Season the halibut with kosher salt and white pepper and lightly brush with oil.
  • Grill the fish flesh side down to make the criss-cross marks on the fish.
  • Turn the halibut over and continue to grill until done, 7 to 10 minutes.

To finish:

  • While the fish is cooking, cook the bacon in a saute pan.
  • Discard the fat and add the fresh peas and caramelized pearl onions.
  • Once warmed, add the pea tendrils until slightly wilted;
  • remove from the pan and divide among 4 bowls and place a piece of fish on top of each.
  • Add 3 tablespoons of sweet pea broth around each plate and drizzle the lemon thyme oil over the fish as well as a few drops in the broth.
  • Garnish with fresh thyme.