Roasted Halibut with Pea and Mint Salad

Name: Roasted Halibut with Pea and Mint Salad
Yield: serves 4
Ingredients: 1/4 cup fresh lemon juice (from 1 to 2 lemons); 1/4 cup olive oil; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 (6-ounce) skinless center-cut halibut fillets; Vegetable oil cooking spray; 5 tablespoons olive oil; 2 large or 4 small shallots, thinly sliced; 1 large red bell pepper, cored, seeded, and sliced into 1/4-inch-thick slices; Salt and freshly ground black pepper; 1 1/2 cups frozen petite peas, thawed; 1 packed cup plus 2 tablespoons chopped fresh mint leaves; 1 tablespoon grated lemon zest (from 1 lemon); 1 tablespoon chopped fresh thyme leaves

December 20, 2011

If you’re in the mood for a light but filling dish, look no further. Halibut is low in fat but delicate, sweet, and flaky, and it embraces the flavors of most anything you pair it with. I like to marinate and then roast halibut before serving it on top of a colorful, warm spring salad of peas and mint. This is my kind of food.

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