Seared Halibut With Snap Peas And Salsa Verde

Name: Seared Halibut With Snap Peas And Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa Verde:; 4 large tomatillos, husks removed, rinsed, and halved; 1 lime, juiced; 2 garlic cloves, peeled; 1 jalapeno, seeded and chopped; 1/2 teaspoon kosher salt; 1/4 cup diced white onion; 1/4 cup chopped cilantro leaves; Fish:; 2 tablespoons vegetable oil; 4 (6 ounce) halibut fillets; Kosher salt; Freshly ground black pepper; 1 pound sugar snap peas; 1 tablespoon fresh lemon juice; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped chives

Servings: persons

Salsa Verde:
4 large tomatillos, husks removed, rinsed, and halved
1 lime, juiced
2 garlic cloves, peeled
1 jalapeno, seeded and chopped
1/2 teaspoon kosher salt
1/4 cup diced white onion
1/4 cup chopped cilantro leaves
Fish:
2 tablespoons vegetable oil
4 (6 ounce) halibut fillets
Kosher salt
Freshly ground black pepper
1 pound sugar snap peas
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped chives

1
Preheat the broiler. Place the tomatillos, cut side down, on a small rimmed baking sheet. Broil for about 5 minutes, until charred all over. Remove from the oven and let cool slightly.
2
Place the tomatillos, lime juice, garlic, jalapeno, and salt in the bowl of a food processor and pulse until smooth. Transfer to a small bowl and stir in the onion and cilantro. Chill in the refrigerator until ready to use.
3
Preheat the oven to 375u00b0F. Heat the vegetable oil in a large skillet over medium-high heat. Season the halibut fillets on both sides with salt and pepper. Add the fillets to the pan and sear for 2 to 3 minutes per side, until golden brown. Transfer the pan to the oven and cook for another 4 to 6 minutes, until the fish is cooked through and flakes easily.
4
Meanwhile, bring a medium pot of salted water to a boil. Add the snap peas and cook for 2 minutes. Transfer the snap peas to a bowl of ice water to stop the cooking process. Whisk together the lemon juice, olive oil, and chives in a small bowl and season with salt and pepper, to taste. Drain the sugar snap peas and toss with the vinaigrette.
5
To serve, place a large spoonful of salsa verde on each of four plates. Top each plate with a halibut fillet and some snap peas.

664

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salsa Verde:, 4 large tomatillos, husks removed, rinsed, and halved, 1 lime, juiced, 2 garlic cloves, peeled, and more.

Yes, Seared Halibut With Snap Peas And Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!