I absolutely love creating new recipes that turn out to be such a success. This dish looks so classy but the recipe uses simple ingredients that compliment each other so well. It’s peas and carrots: grown-up style.
People have always said peas and carrots go so well together. In this dish, they are the stars of the show along with the flaky, juicy fillet of halibut. If you aren’t a halibut or big fish fan in general, substitute chicken instead. What makes this recipe so delicious is the fact that most of these ingredients are in season right now so they are at their peak of deliciousness. Also, the flavors in this dish compliment each other so well.
This meal is healthy, light, and perfect for the hot summer months. With no dairy, processed carbohydrates, or heavy grains, your body will thank you for feeding it such nutritious, good-for-you ingredients. Next time you want to impress your dinner guests, cook this!
For this recipe you will need:
4 Carrots, cut into 1″ pieces
1 c. plain almond milk
2 6 oz. fillets Halibut
1/2 tsp Herbs de Provence
1 shallot, minced
2 cloves garlic, minced
1 c. shiitake mushrooms
1/2 c. frozen English peas, thawed
1/3 c. white wine
1 c. chicken stock
1/2 tsp fresh Thyme, chopped
1 Tbsp fresh Italian Parsley, chopped
1/3 c. micro greens
Salt and Pepper to taste
Preheat the oven to 375 degrees F.
Season the halibut fillets with a pinch of salt, freshly ground black pepper, and Herbs de Provence. Bake in the oven until just cooked through but still moist, about 15 minutes.
In the meantime, boil the carrots until tender, about 12-15 minutes. Strain and add to a food processor or blender. Add the almond milk and a sprinkle of salt and pepper. Pulse until the carrot puree is smooth and creamy. If it is too thick, simply add a little more of the almond milk. *It should be the consistency of mash potatoes, not too runny or thick.*
Heat 2 Tbsp olive oil in a medium saute pan over medium heat. Saute the shallot until tender, about 4 minutes. Add the minced garlic and cook until fragrant, about 2 minutes. Add the shiitake mushrooms to the pan and saute until they start to break down and become tender, about 5 minutes. Degalze the pan with the white wine and reduce to about 1 Tbsp of liquid. Add the chicken stock and reduce by half. About 5 minutes prior to serving, add the English peas, fresh thyme, Italian parsley, and micro greens. Give everything a big stir and season with salt and pepper to taste.
Plating: spread an even layer of the carrot puree onto the plate. Top with some of the mushroom and pea mixture. Place the halibut fillet on top and top with more mushrooms, peas, and wine sauce. Garnish with additional micro greens. Voila!