Do you guys watch Top Chef? It shouldn't be any shocker that I do, and there was a moment where, in the midst of competition, one chef stole another chef's pea puree. So, when I decided to make the base of this dish pea puree tonight, I couldn't help but be glad that there was no one around to steal it! It balances really nicely with the heat in the salsa when you get bites with every component.
Feel free to use whatever fish looks the best - I ended up with tilapia here, but any white fish or even something sturdier like salmon would do just fine.
Pan-Seared White Fish with Cucumber Salsa and Pea Puree
- 1 fish fillet
- 1/2 roma tomato, seeds removed and diced
- 1/2 jalapeno, finely diced
- 1/4 small onion, diced
- 1/4 cucumber, peeled and diced
- 1 lime, zested and juiced
- a few dashes of hot sauce
- 1 clove garlic, roughly chopped
- 1/2 c. peas (fresh or frozen)
- 1 tsp. cumin
- 1/2 c. vegetable, chicken or seafood stock
- 1 c. of baby arugula or other greens
- olive oil
In a small bowl, combine the tomato, jalapeno, onion, cucumber, lime zest, 1/2 of the lime juice and hot sauce. Season with salt and pepper and set aside.
In a small pot, heat 1 T. of olive oil. Add the garlic and season with salt. Cook for 2-3 minutes over medium-low heat; until it becomes fragrant but does not burn. Add in the peas, cumin and stock. Let the peas simmer while you cook the fish.
In a small pan, heat 1-2 T. of olive oil. Season the fish with salt and pepper. Add it to the pan and cook for 4 minutes per side (longer if you have a very thick fish).
Just before the fish is done, transfer the pea mixture to a blender and puree. Taste and season with salt and pepper, remembering that you have seasoned all of the other components as well.
Spoon the puree onto the plate. Top with the fish. Plate the greens alongside with the salsa on top of the greens. The salsa will create a sort of dressing for the greens, so you shouldn't need anything else.