| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 small carrots, quartered lengthwise
- 1 medium red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 6-ounce center-cut skinless halibut fillets (1 3/4 inches thick)
- 1/2 teaspoon smoked paprika
- 1 10-ounce package frozen peas
- 1/3 cup ricotta cheese
- 1 tablespoon unsalted butter
Instructions
- Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
- Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
- Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
- Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.
Nutrition Facts
| Calories | 429 |
| Total Fat | 20 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 72 milligrams |
| Sodium | 484 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 5 grams |
| Protein | 42 grams |
Reviews
We loved this. I read some of the other reviews that described the pea purée as being bland, so I doubled the amount of butter and added about a teaspoon of salt rather than a pinch. We found it to be very flavorful and felt all the components went together beautifully.
This Halibut with carrots and red onion recipe was so simple and absolutely delicious!!! We have a dairy allergy in our house. So instead of the pea puree, I used Food Networks Pasta with Escarole and Chickpeas recipe as a side. It was perfect!
The pea purée based on the recipe ingredients has absolutely no taste. Note this recipe is not attributed to any FN chef. I doubt any “chef” would put their name on this recipe. Revise it or remove it!
This was delicious! I followed the recipe for the halibut, onions (just a regular small one) and carrots,, it was very easy! Then I cooked the peas with water, 1 large garlic clove, butter, salt and pepper,, then added Greek yogurt and some Parmesan cheese,, really good and served with a salad! Hubby loved it also!!
I would never make this again. Even with adding spices and butter, it offered no flavor and mixed opinions. I had rather have more calories and fat than eat this again.
Absolutely delicious!
Don’t know why you need to puree the risotto and peas. What an unnecessary mess. Why not just eat it with normal pea risotto and save yourself a load of washing up? Otherwise good though.
Made this last night b/c I’m trying to eat more fish and was looking for new recipes. The flavor and textures were interesting. I read the reviews and was mindful of blandness so I adjusted seasonings accordingly and threw in garlic (i love garlic into the pea puree. The pea puree came out sweet, naturally from the peas. But I wasn’t loving the combination with the fish or vegetables. It was a novel dish and my husband liked it but I don’t expect to make it again. The pea puree might be good as a hummus substitute though.
Made this last night and it was super simple and will definitely be making this again. I also made some changes in this recipe according to taste. Got Seabass instead of Halibut….added cayenne and parprika, which gave it a very nice kick and actually gave it kind of a crisp top to the fish. Made the pea puree with vegetable broth and added some salt and garlic powder to the recipe. The fish was flaky, meaty, and absolutely delicious. I’m even making the pea puree again tonight but adding it to pasta!
I should preface this by saying I made several changes to this recipe, due to availability of ingredients and personal taste. I used tilapia instead of halibut, as my local fish shop did not have any halibut (I don’t think it’s actually in season right now. I added some zucchini to the vegetables, and next time I think I will leave out the carrots and add some red bell peppers, because we’re not huge fans of carrots. For the pea puree, I left out the butter and cut back on the ricotta, but added a small avocado to bump up the creamy texture. Since several people had commented on the pea puree being bland, I added some garlic and some sambal for a little flavor and spice. After all the changes, it was still really easy and quick, and turned out very tasty. I think I would like it even better with halibut if I could actually find some. The smoky flavor of the paprika on the fish combined surprisingly well with the sweet creamy flavor of the puree.