Recipe: Baked Halibut Over Minty Mushy Peas

Ok so here I go trying to eat more healthily and not lose my passion for food. I went to my favorite supermarket yesterday (T&T) and acquired a very large halibut steak for dinner from my favorite fish guy (he is the one who puts everything down the second that he sees me. He is also the one who pulled out an *entire* side of tuna from the back - As in a 75 lb half of tuna, to cut me a select steak that I wanted) I was trying to get inspired and find a way to cook halibut other than deep fry it with panko crumbs (my all time fav preparation)

So here is what I came up with. And I have to tell you folks, it is pretty awesome - Fresh, light, flavorful, and good for you! And don't not try the minty mushy peas. They do not in any way taste like baby food. They are minty and really fresh tasting!

For the Fish (two portions):

1 halibut steak or fillet no more than 1 inch thick. Mine was pretty big and equalled two portions. For the purpose of calorie counting I assumed 5 onz per portion which is a generous amount.
1 small glass baking dish - Just big enough to hold the fillet and a bit more
1 large tomato chopped (approx 1 cup)
zest of half a lemon
juice of half a lemon (please don't use bottled - Spend the $.50 on a real lemon - I promise it is worth it)I handful of fresh mint leaves chopped
1 green onion chopped
1/4 tsp of tarragon (I only had dried)
salt & pepper
1 tbs Presidents Choice Memories of Portugal sauce. This sauce is fantastic on chicken, salmon, shrimp too. You never have to use a lot of it, and just a bit packs quite a punch.
1 tsp good olive oil

Preheat oven to 400 degrees.
Put 1 tsp of olive oil in the dish and then the fish. Roll the fish around until it is covered with oil. Liberally season both sides with salt and pepper. Cover the fish with the 1 Tbs of Memories of Portugal sauce, mint, tarragon, lemon zest. Sprinkle the green onion and tomatoes on top of the fish and around it.
Bake in the oven for 15-18 minutes until the fish is cooked all the way through and begins to flake with a fork. Serve on top of minty mushy peas and drizzle ~1 tbs of pan juices on top. A side salad would round the dish out nicely.

For the minty mushy peas (2 portions):

2 cups of frozen peas
1 tsp salt for the cooking water
1 med handful mint
2 tsp fat free cream cheese
1 good squeeze lemon
salt & pepper to taste

Boil the peas in salted water for about five minutes. Just before you are about to pull it off of the heat, throw in the mint. Strain peas and the mint and blitz in a blender ( I used my magic bullet) until smooth. Add in the tsp of fat free cream cheese and the squeeze of lemon and blitz until combined. Add salt and pepper to taste. Serve in a shallow large bowl with fish on top. For two people, double this recipe.

Approx Calories – 433 per portion. And this assumes that you are going to consume all of the broth that accumulates around the fish. If you don’t – then the calories will be less.

1 five once filet of halibut -160
½ large tomato chopped - 15
Lemon Juice -30
Mint - 10
1 green onion - 3
1 tbs Presidents Choice Memories of Portugal sauce -25
1 tsp good olive oil - 40
1 cup peas -125
1 tbs fat free cream cheese - 25
Total Calories = 433