This dish takes inspiration from two classic fish dishes―the mushy peas served with fish and chips and spicy fish tacos. We’ve made the peas fresh, bright, and a little spicy by using fresh or frozen peas, lots of fresh cilantro, serrano pepper, and lime juice. Combined with lightly marinated and baked halibut and topped with radishes and more cilantro, these tacos are satisfying and delicious.
Pea purée
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 clove garlic, peeled and crushed
1 shallot, finely diced
1 cup (250 mL) frozen or fresh shelled peas
Pinch salt
1 cup (250 mL) loosely packed cilantro leaves and stems, plus more for garnish
1/2 serrano pepper
1 Tbsp (15 mL) freshly squeezed lime juice
Fish
8 oz (225 g) halibut fillet
1 Tbsp (15 mL) extra-virgin olive oil, divided
1 clove garlic, peeled and crushed
1/2 tsp (2 mL) sweet smoked paprika
1/4 tsp (1 mL) cumin
Pinch cayenne pepper
Pinch salt
1 Tbsp (15 mL) freshly squeezed lime juice
6 corn tortillas
6 radishes, sliced
In glass container with lid, drizzle olive oil over fish. Crush garlic overtop and use brush to coat fish on both sides. In small bowl, combine paprika, cumin, cayenne, and salt; sprinkle on both sides of fish. Drizzle lime juice on both sides. Marinate fish, covered, in refrigerator for 30 minutes. Prior to cooking, remove from refrigerator and allow to come to room temperature. Preheat oven to 375 F (190 C). Place fish on parchment-lined baking sheet. Bake for 4 minutes on each side.
While fish is cooking, in large saucepan, heat 1 Tbsp (15 mL) olive oil and sauté garlic and shallot on medium-low heat for about 2 minutes, or until soft and translucent. Remove from heat and set aside.
Bring 2 cups (500 mL) water to the boil. Add peas and pinch of salt. Cook peas for 4 to 6 minutes. Drain.
Use rubber spatula to scrape garlic, shallots, and olive oil into bowl of food processor. Add cooked peas, cilantro, serrano pepper, lime juice, and a further 1 Tbsp (15 mL) olive oil. Blend to a fine purée.
Toast or grill tortilla shells. Spread some pea purée onto each tortilla shell, top with fish, and garnish with sliced radishes and additional cilantro.
Serves 2 to 4
by Helena McMurdo