Here’s another idea for dinner. The pea puree lends itself to all kinds of flavors; it’s mellow and sweet while being really tasty. Eat it with pasta for a nice quick dinner. Spread it on toast for an appetizer. Or, thin it with veggie broth to make a nice soup.
The carrots only take a few minutes to prepare, and can be done while you’re cooking the fish. Fresh thyme would also be a particularly lovely herb with this dish.
The fish can be any kind that you like. Here, I used cod, and we cedar planks grilled it. Yummy! Those cedar planks add such a nice roasty flavor and such a nice woody fragrance to your dinner. But, you could also pan sear the fish for a nice crusty flavor. And, as usual, use whatever kind of fish suits your fancy: cod, halibut, barramundi, even fancy tuna steaks.
If you can find pea shoots/tendrils (the tender sprouts of the pea plant), use some to garnish the dish. They add a nice flavor and crunch. You can also sauté some pea pods to go along with the carrots for additional color and crunch.
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Cedar Plank Grilled Cod served over Pea Puree with Caramelized Carrots
Makes 2 servings
1 tablespoon butter
1 small shallot, finely chopped
1 (10 ounce) bag frozen peas
1/3 cup whole-milk ricotta cheese
pinch of salt and pepper
2 large sprigs fresh basil
4 carrots, sliced in half lengthwise and sliced in 2-3 inch lengths
1 tablespoon olive oil
1 ounce blue cheese, crumbled
Salt and pepper
For Pea Puree:
Melt butter in a saucepan over medium-high heat, and add shallot. Cook shallot until it begins to soften and brown, about 5 minutes. Add peas to saucepan, and heat through, about 5 more minutes.
Place peas and shallot mixture in the bowl of a blender. Add ricotta, salt, pepper, and basil leaves to the blender, and process until smooth. Set aside.
Place cut carrots in a microwave safe bowl, and add 1 tablespoon water. Cover. Heat carrots on high or 1 minute, or until tender when pierced with a fork.
Heat olive oil in a saucepan (use the same saucepan that you used for the peas, just rinsed out) over medium-high heat. Once oil is hot, add carrots and their cooking liquid to the saucepan. Cook until the carrots begin to brown, turning to get browning on both sides, about 10 minutes per side.
There are many ways to easily prepare fish. Follow the pan-seared method. Or, for something new try cedar plank grilled fish.
Soak 2 cedar planks in water for 2-4 hours. Place frozen fish on the cedar planks, and grill over medium heat for about 40 minutes. The time to cook will vary depending on the thickness of the fish. If you get a particularly thick piece, you may want to butterfly it before grilling it.
Place the pea puree on the plate, and top with carrots. If you are using pea tendrils or pea pods, place them along with the carrots. Scatter blue cheese crumbles over the top of the carrots. And, top the dish with fish fillets. Garnish with additional basil leaves or finely chopped red onion. Enjoy immediately.