Fresh B.C. fish with local blueberries, peas and potatoes kissed with mint combine to make a delicious celebration of the season in one meal. The potatoes are from my dad’s garden and they are seriously the best potatoes ever. They are an early variety called Warbas, an heirloom product originally released in the 1920s. They are thin-skinned, delicious, moist and tender.
The fresh blueberry salsa is great on salmon, chicken or whatever else you like. I love to make fresh salsas with whatever is in season—peach or strawberry are particularly fabulous. And, if you are one of those people with the *cilantro thing, you can use basil instead.
*Cilantroversy, it’s for reals. Physiologically, to some people, cilantro tastes like soap. So, if you are one of those people, don’t feel bad, we hear you and you don’t have to eat it.
Halibut with blueberry salsa & warm minted potato salad with peas
2 pieces halibut
For the salsa:
3/4 cup blueberries, if they are huge you can ½ some of them
½ avocado, diced
1/2 tsp jalapeno pepper, minced, seeds removed (optional)
4 cherry tomatoes, cut into quarters
1 1/2 Tbsp Walla Walla onion, minced
1/2 lime, juiced
1 Tbsp cilantro, chopped
Maldon sea salt
For the potato salad:
2 Tbsp Walla Walla onion, minced
1 1/2 Tbsp butter
1 cup, peas
3 cups, new potatoes, cubed, boiled in salted water until tender & drained
1-2 Tbsp mint, chopped
Extra virgin olive oil
Maldon sea salt & pepper
Make the salsa by combining all ingredients and tossing lightly with a fork. Taste and add more lime juice and salt to taste.
Rinse and pat dry halibut pieces. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Drizzle extra virgin olive oil on the halibut, rub to distribute and then season with salt and pepper. Bake for 10-15 minutes or until just done. You will notice little lines of fat becoming visible when it is ready and just turning opaque in the middle. Take it out then as it will continue to cook for a couple of minutes. Try not to overcook so it will be melt in your mouth delicious.
While the fish is cooking, in a frying pan, on medium heat melt butter and then add the onion and sauté until just turning translucent, about 3-4 minutes. Add peas and continue to sauté for a further 2-3 minutes then add the potatoes and about 2 tsp of olive oil to moisten and the mint to taste. Season with salt and pepper and keep warm.
Serve halibut topped with salsa and warm potato salad on the side.
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