Grilled Halibut with Pea and Lemon Butter Sauce

Instructions

1. 1

   Pat halibut fillets dry with paper towels and season both sides with salt and pepper. Let sit at room temperature for 10 minutes.

   Tip: Dry fish ensures better browning and crispier edges when grilling.

2. 2

   Heat olive oil in a grill pan or skillet over medium-high heat until shimmering. Working in batches if needed, grill halibut 4-5 minutes per side until opaque and cooked through. Transfer to a warm plate.

   Tip: Don't move the fish around too much; let it develop a golden crust before flipping.

3. 3

   In a separate saucepan, melt 2 tablespoons butter over medium heat. Add minced shallot and cook for 2 minutes until softened.

4. 4

   Add minced garlic and fresh thyme to the shallots, stirring constantly for 30 seconds until fragrant.

5. 5

   Pour in the vegetable broth and bring to a gentle simmer. Add frozen peas and cook for 4-5 minutes until tender.

6. 6

   Transfer the pea mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the saucepan for a silky texture.

   Tip: Straining removes any pea skin for an ultra-smooth purée.

7. 7

   Stir in the remaining 4 tablespoons of cold butter, one piece at a time, whisking constantly off heat. Add fresh lemon juice and lemon zest, adjusting salt and pepper to taste.

   Tip: Adding cold butter off heat creates a silky, emulsified sauce.

8. 8

   Plate warm pea purée as a base, top with grilled halibut, and drizzle lemon butter sauce around the plate. Garnish with additional lemon zest and fresh thyme if desired.

   Tip: Serve immediately while the halibut is warm and the sauce is still creamy.