Happy National Seafood month! Our chef recently found himself with one piece of halibut and two additional hungry family members. What’s a chef to do? Turn it into an appetizer, of course! This recipe is a great as a first dish, as it’s light and pairs wonderfully with the swiss chard an peas.
- 1 fillet Beetnik Wild Caught Halibut
- 1 cup baby swiss chard
- 1/4 cup fresh or frozen organic peas
- 1 small shallot, finely diced
- 1 tsp olive oil
- 1/4 – 1/3 cup chicken stock
- 1 tbsp heavy cream
Season halibut with salt and pepper. Add to oven or cook using your preferred method. Once finished, slice the halibut into 3 pieces and set aside. Heat oil in a small pan over low temperature. Add shallots and cook until soft, about 3 minutes. Raise heat to medium and add swiss chard and peas. Stir, then add the stock and cream. Season with salt and pepper. Puree in blender. Add puree to bowls and place the fish on top. Serve immediately.