Wednesday, September 5, 2007

Baked Halibut With Spring Peas and Lemon Vinaigrette

Baked Halibut With Spring Peas and Lemon Vinaigrette
Serves 4
Joshua Perkins

4 6-ounce halibut filets
Fleur de sel and white ground pepper
1 cup white wine
1 lemon, quartered  Spring Peas with Lemon Vinaigrette
2 Tablespoons lemon juice
1 shallot, minced
1 clove garlic, minced
¼ cup olive oil
1 pound English spring peas, blanched
2 Tablespoons thinly sliced tarragon leaves  


Preheat oven to 350�F. Place halibut on a non-stick baking sheet and season with salt and pepper. Splash with wine and top with lemon. Bake for 12 minutes.

To make the vinaigrette, combine the lemon juice, shallot and garlic in a bowl. Whisk the oil. Toss in the peas and tarragon, and season with salt. Serve with the halibut.

   Adapted by

  Yield: 4 Servings

Prep time: 15 minutes

Cook time: 15 minutes

  Round Out the Meal:
With steamed brown rice.

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A 2001 Pinot D'Alsace-Hugel "Cuvee Les Amours."

1 comment:

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