So I tasted the peas fresh off the vine and the sommelier in me went straight to a New Zealand Sauvignon Blanc. I knew I needed a recipe that would include the peas and would pair with the wine. Now I must admit I hate to do dishes, so this is a one-pan dish. Thanks to Chef Adam Hijazi at 7 Risto for pointing me to the correct fish to use.
Halibut and Peas – serves 2
(for those who don’t like fish, substitute chicken)
400 g Halibut cut into 1 inch cubes
1 quart sugar snap peas, tops and tails removed
1 green onion
3 garlic scapes
1 tbsp butter
3 large fresh basil leaves
1/2 cup wine (i use the wine i’m serving with the dish)
salt and peper to taste
1. Remove top, tail and string from peas, keeping peas in shell.
2. I started with Halibut stakes about 1 inch thick; remove skin and bone and cut into 1 inch cubes.
3. Chop green onion and garlic scapes into small pieces
4. Chop basil finely
5. In a large skillet on medium heat melt butter and sauté green onions and garlic scapes. Once lightly cooked add basil. Once basil is wilted add halibut and cook, turning occasionally. (You can add salt and pepper here or at the end)
6. When fish is 3/4 done, add in peas and wine. Cover and stir occasionally.
7. Cook until peas are done but still a little firm (if it were pasta, I’d say al dente)
Serve over rice and pour any liquid over the dish.
If you would like to make a little more jus, set fish and peas aside add an extra tsp of butter and 1/4 cup of wine to the empty skillet over high heat and reduce by half.
Try it with your favourite Sauvignon Blanc or try Bel Echo Sauvignon Blanc 2011, Marlborough, South Island, New Zealand