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By Jeremy McLachlan
Serves 2
2 each 6-8 ounce Halibut fillets
Salt and pepper to taste
1 cup Sautéed Pea Vines, recipe follows
½
cup Piqullo Pepper Aioli, recipe follows
¼
bunch Chopped Italian Parsley (optional)
1) Season the halibut fillets on both sides with salt and pepper.
2) Place on a well-greased baking sheet.
3) Place on the bottom rack of your oven and broil for 14-18 minutes or until
firm to the touch.
4) Place over the sautéed pea vines and then serve the aioli on the
top or on the side.
5) Garnish with chopped parsley (optional)
SAUTÉED PEA VINES
¼ cup Bacon, raw, chopped
1 tablespoon Garlic, minced
2 ears of Corn, slice kernels off the cob
1 pound Pea Vines
Salt to taste
1) Over medium heat in a skillet cook chopped bacon until crispy.
2) Add the garlic and corn. Cook until toasted.
3) Add the pea vines and sauté until wilted. Salt to taste.
PIQUILLO PEPPER AIOLI
2 each Egg Yolks
1 teaspoon Garlic, minced
¼
cup Piquillo Peppers, minced
1 teaspoon Salt
½
cup Canola Oil
1 tablespoon Sherry Vinegar
1) Place a small metal bowl in your freezer for 10 to 15 minutes.
2) Add egg yolk, garlic, peppers and salt to bowl. Whisk for 2 minutes.
3) Add canola oil 1 teaspoon at a time and whisk. Finish with vinegar and taste
for salt.