Pan-Seared Halibut with Spring Vegetable Ragout

What do you give a dear old friend who loves to cook as a hospitality gift? A cookbook, of course, and that's what my oldest friend did a year ago. She gave me Tasting the Wine Country which is part of Susan O'Connor's Menus and Music Series. I cannot tell a lie, I never had a chance to look at it and, sadly, it migrated into a pile of books collecting dust rather than sticky finger prints ... until recently.

I rose with the sun one morning, made a strong cup of coffee, and then surveyed the living room for something to read. There it was, Tasting the Wine Country, still in its original wrapper. I unwrapped it and began perusing the pages and recipes. Each chapter focuses on an Inn, Restaurant or Bed & Breakfast that is in or near wine country in North America, and features their special recipes. I spent a very happy three hours reading the book cover-to-cover, dog-earing the pages of recipes I want to try. What a lovely way to start the day!

This is where I found the recipe for Pan-Seared Halibut with Spring Vegetable Ragout and Mashed Potatoes, that called for fresh Fava Beans and English Peas!

Pan-seared Halibut with Spring Vegetable Ragout and Mashed Potatoes sounds a bit mundane or ordinary but, trust me, it is far from ordinary. Peter and I agreed that it is one of the best meals we've ever prepared, comforting and delicious ... and even a little good for you. We liked it so much, we had it again this week for his birthday (!), while we can still get the beans and peas (in their shells). The ragout really makes this dish, and the vegetable stock, basil, and, of course the fava beans, make the ragout.

Pan-Seared Halibut with Spring Vegetable Ragout and Mashed Potatoes
(Makes 4 servings)

Spring Vegetable Ragout
2 pounds fava beans, shelled, i.e. removed from their pods
½ bunch of basil, stemmed
¼ cup canola oil
1½ cups vegetable stock or canned vegetable broth
1 pound green peas, shelled (a.k.a. English peas)
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste

4 halibut filets, pin bones and skin removed (Note: we didn't remove the skin and it's been wonderful)
Salt and freshly ground black pepper to taste
2 tablespoons canola oil

Mashed Potatoes
===================================

To make the ragout: Blanch the fava beans in salted boiling water for 1 minute. Drain and rinse under cold water. Pinch open the end of each bean shell and pop it out of its skin.

Blanch the basil leaves in boiling water for 15 seconds. Drain, rinse under cold water, and squeeze out the excess moisture. In a blender or food processor, combine the basil and canola oil. Purée until smooth. Transfer to a fine-mesh sieve set over a bowl and drain. (Reserve the oil to use later in a salad dressing or to flavor vegetables.)

Season both sides of the fillets with salt and pepper. In a large frying pan, heat the canola oil over medium-high heat until almost smoking. Add the fish and cook for 30 seconds, then reduce heat to medium and cook for about 3 minutes on each side, or until golden brown on the outside and opaque throughout.

Meanwhile, in a medium saucepan, combine the stock or broth, peas, and fava beans. Bring to a boil, reduce the heat to low, and stir in the butter, 2 tablespoons of the basil purée, the salt, and pepper. Remove from heat.

Divide the ragout among 4 shallow bowls. Place a mound of mashed potatoes in the center of each bowl and top with a halibut filet; serve immediately.

Comments

[Barbara Andolsek Paintings]

LOVE fish, this definitely looks like one I'll be trying soon.