Did you know that fish, like other foods has a season? Pacific halibut season is spring and fall, though you can find high-quality frozen fish at other times of year. Here, we pair grilled halibut with English peas in a no-cook, kelly-green sauce, which definitely falls into the “can’t get better than fresh-from-the-garden” category. This dish is a good excuse to break in the grill for the season.

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2 tablespoons minced garlic, divided
4 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon zest
4 (6-ounce) halibut fillets (preferably wild-caught from Alaska)
2 cups shelled fresh English peas (about 2 pounds in pod) (thawed organic frozen peas will work in a pinch)
1 tablespoon minced spring or green onion
1 tablespoon minced tarragon or chervil
1 teaspoon minced fresh mint
2 teaspoons white wine vinegar
Sea salt and freshly ground black pepper, to taste

Mix together 1 tablespoon garlic, 2 tablespoons oil and lemon zest. Pour over halibut and marinate for 30 minutes.

Preheat grill to medium.

In a food processor, blend together peas, remaining 1 tablespoon garlic, onion, tarragon or chervil, mint and vinegar. Add remaining 2 tablespoons oil in a steady stream until emulsified.

Remove halibut from marinade, and sprinkle with salt and pepper. Grill 6 to 10 minutes, turning once, or until center of fish is just opaque.

Mound pea sauce on plates and top with fish.

Serves 4

Prep: 35 minutes (includes marinating time)

Cook: 10 minutes

More recipes for fish on the grill:

 

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