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A sustainable seafood czar's favorite dinner

There are many fish in the sea, but chef Bruce Sherman of Chicago's venerable North Pond restaurant knows which ones are best for you–and the environment. He's so committed to eco-friendly seafood that the Monterey Bay Aquarium (makers of those handy pocket guides to ocean-friendly fish) has named him an ambassador to the cause; he'll be feted at the nonprofit's Cooking for Solutions gala later this month. Sherman's recipe for wild Alaskan halibut–paired with a vibrant snap-pea sauce and the season's first carrots–is an easy, fast dinner you can cook in good conscience.

Recipe Adapted from Bruce Sherman, North Pond, Chicago

Alaskan Halibut With Herbed Baby Carrots And Snap Pea Sauce
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Bruce Sherman's halibut recipe from Chicago's North Pond restaurant
Servings
4
servings
Ingredients
  • 2 bunches baby carrots (about 16 carrots)
  • 2 cups sugar snap peas
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small shallot, thinly sliced
  • Salt and freshly ground white pepper
  • 12 to 15 mint leaves, chopped
  • ¼ cup ice water
  • 4 tablespoons vegetable stock, chicken stock or water, divided
  • 4 tablespoons (½ stick) unsalted butter, divided
  • 1 tablespoon minced chives
  • 1 tablespoon minced flat-leaf parsley
  • Four 6-ounce skinless Alaskan halibut filets
Directions
  1. Prepare an ice bath. In a pot of boiling salted water, blanch the baby carrots for 2 minutes or until crisp-tender, then transfer to the ice bath. When cool, transfer with a slotted spoon to a bowl and reserve. Return the water to a boil and add the sugar snap peas. Blanch for 2½ minutes, then transfer to the ice bath. When cool, transfer to another bowl and reserve.
  2. In a small skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the shallot, season with salt and pepper and cook until translucent, about 3 minutes. Transfer to a blender along with the mint, ice water and snap peas. Blend until very smooth and pass through a fine mesh sieve.
  3. In a small saucepan, bring 2 tablespoons of stock to a boil. Add the pea puree and bring to a simmer. Stir in 2 tablespoons of butter and season with salt and pepper. Keep warm over low heat. In a small skillet, combine the carrots and remaining 2 tablespoons of stock and bring to a boil. Add the remaining 2 tablespoons of butter and the chives and parsley. Season with salt and pepper to taste and keep warm over low heat.
  4. In a large, nonstick pan, heat the remaining 2 tablespoons of olive oil over medium heat until the oil begins to shimmer. Pat the halibut filets dry and season both sides with salt and pepper. Cook the fish until golden brown on one side, about 5 minutes, then turn over and cook until opaque throughout, about 2 minutes longer.
  5. To serve, divide the carrots among 4 plates and top with the fish. Spoon the warm pea sauce around the carrots and serve immediately.
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