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  1. Herb and Flower-Crusted Alaska Halibut

Herb and Flower-Crusted Alaska Halibut

This spring-like recipe comes from award-winning Chef Jesse Ziff Cool, who has been dedicated to sustainable agriculture and cuisine since the early 1970's. As she says about this recipe, "The herbs and blossoms coating this fish not only look spectacular, but also add a summery flavor to the light broth and peas beneath it. At Flea St. Cafe, we serve this over buttermilk-mashed potatoes, which is heavenly. At my restaurants, we continue to support Alaskan fisheries because of their dedication to important issues with sustainable fishing and the environment.” Feel free to substitute salmon or any mild, firm fish fillet for halibut. Adapted from Simply Organic, by Jesse Ziff Cool, Chronicle Books (2008).

Herb and Flower-Crusted Alaska Halibut

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
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Ingredients

  • 4 Vital Choice Alaskan Halibut portions (6 ounces each)
  • 2 tablespoons Vital Choice organic extra virgin olive oil
  • 1 cup Vital Choice chicken, vegetable or fish broth
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped organically grown edible flower petals, such as calendula, nasturtiums, roses, onion or chive blossoms
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon saffron threads
  • 2 garlic cloves, minced
  • 1 pound fresh peas, shelled, or 1 cup frozen peas, thawed

Instructions

  1. Combine the parsley, flower petals, chives, basil, oregano, salt and pepper in a shallow bowl. Place the halibut portions in the flower and herb mixture, pressing the fish to thoroughly coat both sides. Set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour in the broth. Add the saffron and garlic. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.
  3. Remove the pan from the heat. Place 1 fish fillet in each of 4 shallow soup bowls. Divide the broth and peas evenly among the bowls.
Serves: Serves 4