Pan roasted halibut with walla walla onions and pea sauce Recipe

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Recipe Name: Pan roasted halibut with walla walla onions and pea sauce

Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1

Directions: Pan Roasted Halibut with Walla Walla Onions and Pea Sauce Serves four 4 6-ounce halibut fillets 4 large or 8 small Walla Walla salad onions 2 shallots finely chopped 6 ounces chicken stock 6 ounces shelled English peas 2 Tbsp butter 2 tsp olive oil 2 tsp extra-virgin olive oil or truffle oil salt and pepper Pre-heat oven to 400 degrees. In a medium saucepan, cook shallots in 1 Tbsp butter until translucent. Add chicken stock and bring to a boil. Add English peas and cook just until tender, approximately 4 minutes. Puree in blender. Season with salt and pepper. If not using immediately, cool in an ice bath. Clean onions and cut into half or quarters, depending upon size. Melt 1 Tbsp butter in saut pan and add onions, seasoning with salt and pepper. Place in hot oven and cook till lightly browned and tender, about 8 minutes, turning once or twice. Season halibut with salt and pepper. Heat olive oil in large saut pan till almost smoking and add fish. Cook 3-4 minutes per side depending upon thickness. Arrange onions equally in center of 4 large shallow bowls. Place one piece of halibut on top of onions in each bowl. Bring pea sauce back to almost boiling and spoon a scant 1/4 cup around each piece of fish. Drizzle a little extra-virgin olive oil or truffle oil through the pea sauce and serve.

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