Is this New York or Seattle?

It seems we have gotten a break from the rain this morning…but according to weather.com, we are looking at more rain this afternoon.  You know what Seth Meyers would say to this…Really?   Really, rain gods.  We get it; you are good at your job.  Now, really, take a leave of absence…go on vacation…do something, just get out of New York, really!

Spare me the lecture on how we need rain, blah blah blah.  I know the benefits of rain, but it has seriously been raining cats and dogs for months now.  I feel like I’m on the set of The Killing, which by the way, is a great new show on AMC that takes place in, you guessed it, Seattle.

On the bright side, because there is always a bright side with this Bite-Sized Blonde, the world is green again.  Let’s face it, green equals good.  As a new shade brightens our city, I am also using it to brighten my kitchen.  Peas have a bad reputation, and one that is quite undeserved if I do say so myself.  So, I am giving my peas a makeover with a hint of mint and a splash of love to accompany a delicious filet of halibut.

Halibut with Pea Puree (Serves 2)

Ingredients
Halibut
Two 6-ounce filets of halibut
2 tbsp. dry white wine
2 tbsp. extra virgin olive oil
½ tsp. salt
Fresh ground pepper

Pea Puree
½ cup of peas
5 mint leaves
1 small shallot, minced
2 tbsp. water
Salt and Pepper to taste

Mushrooms
1 cup of assorted mushrooms
1 tbsp. butter
2 tbsp. water
½ tsp. salt
Fresh ground pepper

Directions
Season the halibut with salt and pepper. Place the fish in a hot skillet with olive oil, skin side down. Move the fish around immediately after placing it in the skillet to make sure that it does not stick. After 3 minutes, add the white wine and cover the pan. In a small pan, sweat the shallots. Add the peas and cook until they are heated through, no more, no less! If you leave them in the pan too long, they will discolor. Once the peas are cooked, add the mixture to a blender with the mint leaves and water. Blend until smooth.  Add more water if you need to; the mixture should be smooth.  Season with salt and pepper. In another small pan, add the mushrooms,  water and butter. Partially cover the pan and cook for about 5 minutes or until the mushrooms are tender and they have absorbed all the liquid. Add the pea puree to the plate first. Then, place the halibut on the puree and top with the mushrooms. Garnish with a sprig of mint and a slice of lemon.  Serve, enjoy, and wait for the compliments to roll in.