Halibut with pea shoots

11 September 2006
Halibut with pea shoots


(serves one)

4tbs groundnut oil
200g halibut fillet
70g approx pea shoot leaves see note]
60ml pea shoot sauce
30ml mustard oil
3 segments pomelo (or pink grapefruit)
3 chive buds

Heat half the oil in a pan. Season the halibut fillet with salt and cayenne. Fry it on both sides until well-coloured. If it's about 3cm thick, allow about four minutes per side and at least five minutes resting.

Heat the rest of the oil in another pan until almost smoking. Stir-fry the pea-shoot leaves. They cook quickly and are almost crisp within a minute or so.

Warm the sauce, but it shouldn't be hot.

Lay the pea-shoot leaves in the centre of the plate. Put the fish on top and spoon the sauce around it. Pour mustard oil over and around the sauce.

Arrange pomelo segments on top of the fish, and garnish with chive buds.

Note: Pea shoots are spindly, with tender leaves. The leaves are picked off and used as a vegetable, whereas the stems can be kept back for the sauce. One kilogram will provide enough leaves for 10 portions.

Select pea shoot leavesStir-fry the pea shoot leaves
Stir-fry the chivesPlate up the dish
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking