Seared Halibut with Pea and Mint Puree

This was plan B. We had hoped to make a similar dish using scallops but hopes were dashed at my local market. The scallops offered were small and scarce so a plan B was required. They did have some very nice Halibut available, and as an appetizer we didn't need much of the $25 per pound ingredient, so a small cut was acquired. We had already found the fresh peas, lemons, and mint was to be plucked from my herb planter. With all ingredients on hand let the cooking begin.

The recipe is for a the plate as pictured, a nice shared appetizer.

Approx 4oz halibut filet, should be thick. Make sure it is completely free of bones and skin. Cut into two equal cubes.
5-6 oz fresh shelled peas.
1/4 cup mint leaves.
4 cloves garlic.
Olive oil.
Chicken stock.
Dried Chervil.
Salt and pepper.

Pea puree:
Place 2 cloves of garlic in a small sauce pan of cold water, bring to boil.
Place peas in a steamer basket and steam over garlic water until tender.
Place steamed peas, juice from 1/2 lemon, and mint in a  food processor and blend.
Drizzle some broth and oil to emulsify the mixture. Process to a smooth texture. (my processor was inadequate for this)
Taste frequently added salt and pepper as needed.
Transfer puree to small post to keep warm, stir often. Taste it again to make sure the flavor is right.

Halibut.

Add 1.5 tbsp olive oil to a small non stick skillet. Add two cloves of smashed garlic to the cold oil.
Saute until the garlic is brown, remove garlic and discard.
Pat the fish dry, season with salt and pepper.
Place fish in hot, but not smoking pan. Sear to a golden brown about 2 minutes on the first side and 1.5 minutes on the second. Sprinkle the fish with chervil. Remove from pan and serve immediately.