4 medium sized white or red potatoes
1 cup cream, half and half or milk
4 Tbsp Delizia Butter Extra Virgin Olive Oil
2 Tbsp Delizia Garlic Extra Virgin Olive Oil
2 cups fresh peas
1 1/2 lbs halibut filet
salt and pepper
Delizia Extra Virgin Olive Oil
Green olives & fresh herbs
For the potatoes: Place potatoes in a medium sized pot and cover with cold water. Bring to a boil then reduce heat to medium and cook until tender and easily pierced with a knife, about 30-40 minutes.
In another medium sized pot, bring 2 quarts of water to a boil and blanch peas for 2 minutes, until just cooked through. Puree peas with the garlic oil in a food processor until smooth.
While potatoes are still very warm, peel and mash together with cream, butter oil, and pea puree. Brush with extra virgin olive oil and season to taste with salt and pepper.
For the Halibut: Cut filet into number of desired servings. Dust generously with sea salt and freshly ground pepper.
In a non-stick skillet over high heat, sear halibut in one tsp of the extra virgin olive oil until just beginning to become golden, about 1 minute on each side. Place in a 400° oven to finish cooking 5-10 minutes, depending on the thickness of your fish and the size of your cuts. To serve, place a dollop of the potatoes on a warm plate. Top with a piece of fish and drizzle liberally with extra virgin olive oil. Garnish with fresh herbs and sliced green olives.
Makes 2-4 servings