Broiled Halibut With Wilted Pea Vines and Piquillo Pepper Aioli

Broiled Halibut With Wilted Pea Vines and Piquillo Pepper Aioli
Broiled Halibut With Wilted Pea Vines and Piquillo Pepper Aioli

A home favorite of our Salty's Chefs. Broiled Halibut With Wilted Pea Vines and Piquillo Pepper Aioli is both health and delicious.

Broiled Halibut With Wilted Pea Vines and Piquillo Pepper Aioli

Serves 2

Broiled Halibut Ingredients

2 6-8 ounce halibut fillets
1 pinch salt and pepper to taste
1 cup sautéed pea vines, recipe follows
1/2 cup piquillo pepper aioli, recipe follows
1/4 cup bacon, raw, chopped

Broiled Halibut Directions
  1. Season the halibut fillets on both sides with salt and pepper.
  2. Place on a well-greased baking sheet.
  3. Place on the bottom rack of your oven and broil for 14-18 minutes or until firm to the touch.
  4. Place over the saut&eacutre;ed pea vines and then serve the aioli on the top or on the side.
  5. Garnish with chopped parsley (optional)
Sautéed Pea Vines Ingredients

1 tablespoon garlic, minced
2 ears of corn, slice kernels off the cob
1 pound pea vines
1 pinch salt to taste
2 egg yolks

Sautéed Pea Vines Directions
  1. Over medium heat in a skillet cook chopped bacon until crispy.
  2. Add the garlic and corn.
  3. Cook until toasted.
  4. Add the pea vines and sauté until wilted. Salt to taste.
Piquillo Pepper Aioli Ingredients

1 teaspoon garlic, minced
1/4 cup piquillo peppers, minced
1 teaspoon salt
1/2 cup canola oil
1 tablespoon Sherry vinegar

Piquillo Pepper Aioli Directions
  1. Place a small metal bowl in your freezer for 10 to 15 minutes.
  2. Add egg yolk, garlic, peppers and salt to bowl.
  3. Whisk for 2 minutes.
  4. Add canola oil 1 teaspoon at a time and whisk. Finish with vinegar and taste for salt.

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