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Recipe: Almond Crusted Halibut With Sweet Pea Puree

Looking for a light side dish? This sweet pea puree is vibrant in color and flavor, with a pop of mint and lemon, but low in calories.

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Looking for a light side dish? This sweet pea puree is vibrant in color and flavor, with a pop of fresh mint and lemon, but low in calories. Also, great stored in the fridge as a dip for veggies or rice crackers.

Ingredients

Halibut
20-24 oz fresh halibut (4 pieces, 5-6 ounces each)
½ cup slivered almonds
1 tablespoon flour
1 egg
2 tsp olive oil

Sweet Pea Puree
1 – 12 oz bag frozen sweet peas, thawed
2 tablespoons fresh chopped mint
2 tablespoons grated Parmesan cheese
1 ½ tablespoons olive oil
Juice of one lemon
¼ teaspoon each, salt and pepper

RELATED: Crusted Halibut With Kale Salsa Verde Recipe

Preparation

Halibut
1. Heat the oven to 400 degrees.
2. Using three plates: put the flour on the first plate, the egg (whisked) on the second and the almonds on the third.
3. Sprinkle the halibut with salt and pepper. Create an assembly line. Dredge the top side of each piece of the halibut in the flour, then coat with the egg and then the almonds.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Place the halibut almond side down and sear for one minute, just toasting the almond. Turn over and sear one minute on the other side.
5. Immediately place the skillet in the oven and cook for 8-10 minutes until the halibut is just underdone inside (it will finish cooking while resting).
6. Remove from the oven and let rest 1-2 minutes. Then serve over the pea puree.

Pea Puree
1. Place all of the ingredients in a food processor and puree until smooth.
2. Serve with halibut, or choice of protein.

RELATED: Pan Seared Halibut, Veggies And Soba Noodles Over Red Curry Broth Recipe

Jess Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. Jess recently launched Harmony Bar, and all natural gluten-and soy free bar designed to tasted like a soft baked cookie. She is an ex-professional XTERRA triathlete and mountain biker, and current elite amateur road cyclist for the SPY GIANT RIDE p/b MRI Endurance team. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page, as well as the “Harmony Bar” Facebook page. Also on twitter @fitfoodbyjess and @harmonybars.