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1
Minted-Pea Puree: Blanch peas in boiling water 1 min.
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2
Add mint; blanch 30 sec.
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3
Drain pea mixture, reserving 3 cups of the water (or 1/2 cup of the water for trial recipe).
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4
Place pea mixture and remaining ingredients in blender.
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5
Process until pureed, gradually adding enough of the reserved water until mixture is creamy.
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6
Refrigerate until ready to use.
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7
Marinade/Finishing Sauce: Toast coriander and black peppercorns in 350 degrees F standard oven 2 to 3 min.
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8
or until aromatic.
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9
Bring wine, shallots, thyme and bay leaf just to boil in medium saucepan; simmer until reduced by half.
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10
Add lemon and orange juices, zest, honey and toasted coriander and peppercorns; simmer 10 min.
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11
Discard bay leaves.
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12
Cool slightly.
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13
Stir in mustard, salt and ground black pepper; cool completely.
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14
Pour half over fish in non-reactive pan; turn to evenly coat both sides of each fillet.
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15
Refrigerate 1 hour to marinate.
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16
Reserve remaining sauce for later use.
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17
Mustard Seed Compote: Heat vinegar in small saucepan on medium-low heat.
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18
Add sugar; cook until dissolved, stirring occasionally.
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19
Add mustard seeds and mustard; cook on low heat until seeds swell slightly and are soft to the bite, adding water if necessary to prevent sugar from caramelizing, Cool slightly; set aside.
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20
Barley-Mushroom Salad: Saute mushrooms in hot oil on high heat until golden brown.
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21
Season with salt and ground black pepper.
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22
Add shallots; simmer on low heat 2 min.
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23
Add to barley with remaining ingredients.
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24
For each serving: Remove 1 fish fillet from marinade.
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25
Add to hot skillet; cook on medium-high heat until seared on both sides, turning once.
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26
Brush with about 1/3 cup of remaining Marinade/Finishing Sauce.
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27
Transfer fish to shallow pan.
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28
Bake in 325 degrees F convection oven several minutes or until fish flakes easily with fork.
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29
Warm 2 Tbsp.
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30
Yogurt; spoon onto serving plate.
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31
Top with 1 Tbsp.
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32
Mustard Seed Compote, 3/4 tsp.
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33
sumac, 3/4 cup Barley-Mushroom Salad and fish.
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34
Spoon about 3 Tbsp.
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35
of Minted-Pea Puree next to fish.
