Broiled Halibut with Ricotta-Pea Puree
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 small carrots, quartered lengthwise1 medium red onion, thinly sliced3 tablespoons extra-virgin olive oilKosher salt and freshly ground pepper4 6-ounce center-cut skinless halibut fillets (1 3/4 inches thick)1/2 teaspoon smoked paprika1 10-ounce package frozen peas1/3 cup ricotta cheese1 tablespoon unsalted butter
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.
Number of Servings: 4
Recipe submitted by SparkPeople user MARYXO.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user MARYXO.
Nutritional Info Amount Per Serving
- Calories: 464.3
- Total Fat: 20.4 g
- Cholesterol: 83.8 mg
- Sodium: 248.5 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 4.4 g
- Protein: 51.8 g
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