Grilled Halibut with Pea Purée and Preserved Lemon

By carinem25

Ingredients

• HALIBUT AND PEA PURÉE
• 4 6-ounce halibut fillets
• 2 teaspoons thinly sliced fresh flat-leaf parsley t
• 2 teaspoons fresh thyme leaves
• 1 teaspoon Meyer lemon or regular lemon zest
• 2 cups fresh shelled peas (from 2 lb. peas in pod) or frozen peas, thawed t
• Kosher saltt
• 1 1/3 cups (packed) fresh spinach leaves
• 1/3 cup (packed) fresh mint leaves
• 4 teaspoons vegetable oil t
• Pinch (generous) of sugar
• Freshly ground black pepper
• ASSEMBLY
• 1 preserved lemon, fresh Meyer lemon, or regular lemon
• 4 teaspoons finely chopped shallot
• 1 tablespoon (scant) Champagne vinegar
• Pinch of kosher salt plus more for seasoning
• 1/3 cup extra-virgin olive oil plus more for brushing
• 4 teaspoons thinly sliced fresh flat-leaf parsley
• 3/4 teaspoon (scant) honeytt
• Freshly ground black pepper
• 2/3 cup fresh shelled peas or frozen peas, thawed
• 2 cups fresh pea tendrils or pea sprouts

Preparation

Step 1

HALIBUT AND PEA PURÉE
Sprinkle fish with parsley, thyme, and zest. Cover and chill at least 4 hours or overnight.
Cook peas in a large pot of boiling salted water for 1 minute. Using a slotted spoon, transfer to a large bowl of ice water. Boil spinach and mint in same pot until wilted, 5-10 seconds. Transfer to bowl with peas. Reserve 1/2 cup ice water. Drain pea mixture well. Purée in a blender, adding reserved ice water by tablespoonfuls if mixture is too thick. Add oil and sugar; purée. Season to taste with salt and pepper; set aside.
ASSEMBLY
Prepare a grill to medium-high heat. Cut flesh from peel of preserved lemon (if using fresh lemon, use a vegetable peeler to remove yellow part of peel). Thinly slice peel. Put shallot, vinegar, and pinch of salt in a small bowl; let stand 5 minutes. Add peel, 1/3 cup oil, parsley, and honey; whisk to blend. Season lemon salsa with salt and pepper.
Season fish with salt and pepper. Brush grill rack with oil. Grill fish until just opaque in center, about 3 minutes per side.
Rewarm pea purée over medium heat. Stir in peas; cook until tender, about 5 minutes. Add pea tendrils; stir until wilted, about 1 minute. Divide pea mixture among plates. Top with fish and spoon lemon salsa over.