Halibut w/ Chard Purée

Halibut w/ Chard Purée

With a ton of swiss chard leftover from my recent harvest, I wanted to prepare a nice fish that is very clean-tasting, mostly so I could use the fish as a tableau for my newly-created sauce. I leaned heavily on inspiration from pesto, but the pre-blend roasting process lent more earthiness – and without the pesto’s parmesan, it’s definitely more akin to a sauce for fish. I served was orzo, asparagus, crispy shallots and raw, diced bell peppers. Hope you enjoy.



  • 1 lb, fresh wild halibut
  • swiss chard or other greens, rough chopped
  • green onions, diced
  • EVOO
  • handful, pine nuts
  • 1 shallot, minced
  • 6 cloves garlic, diced
  • 1 habanero, diced
  • marjoram, fennel leaves, aromatic herbs
  • salt
  • pepper
  • brown sugar
  • old bay seasoning
  • chinese five spice


  • season both sides of filets with salt, pepper, brown sugar, five spice
  • preheat oven to 350°
  • cover baking sheet with aluminum foil, placing bed of herbs on foil, topped by fish
  • drizzle EVOO on fish, place in oven for 15-20 minutes
  • sautee 4 garlic cloves, shallot, pine nuts, habanero in EVOO until browned but not crisp
  • add chard, green onions salt, pepper, cayenne, brown sugar and stir until greens are wilted
  • add EVOO as necessary to avoid further crisping of other ingredients
  • add to blender with more EVOO and blend into puree
  • if fibrous, strain until smooth and set aside
  • once fish is flaky but firm, remove from oven
  • make foil tent to allow fish to steam in herb & juices for five minutes
  • generously place puree on plate, top with filet and serve

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