Pan Seared Atlantic Halibut over a Minted Pea Hummus with Tomato-Fennel Sofrito, Radish Salad and Lemon Oil
Deep in the cold waters of the north Atlantic lives one of the world’s largest flatfish, the Atlantic halibut. With a mild flavor, firm texture, and relatively few bones for its imposing size – up to 700 pounds – the halibut is a popular catch that’s both tasty and versatile in the kitchen.
“It’s a pretty meaty white fish. You can grill it, poach it, you can do a lot of things,” says Chef Curtis Shaver.
One thing you should never do, though, is overcook it; that makes for a dry, disappointing dish. Curtis and his team gently pan sear each halibut filet with salt and pepper, then finish it to a good medium in the oven.
Providing a flavorful base for the halibut is a chunky sofrito made with julienned fennel, onions, and halved cherry tomatoes. The vegetables are pan sauteed and left in bite-size pieces for a strongly textured sauce that’s nearly a side dish in its own right.
Meanwhile, the chef who brought you Sandwich Lab has been conducting experiments in another area: hummus. If you thought chickpeas were an essential ingredient, think again. Minted pea hummus boldly combines blanched green peas with tahini, roasted garlic, lemon, mint, and olive oil for a light and lively variation.