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Of course, anyone near the coast will tell you that summertime is an excellent time for fresh seafood, and resorts like Provincetown are swimming with restaurants the looking to satisfy those cravings the whole season long. Should you find yourself at the tip of Cape Cod in the next few weeks (or, anytime it's in season, really), treat yourself to Chef Robin Haas's Sautéed Halibut with English Pea Sauce at The Pointe Restaurant & Wine Bar.
"The halibut is one of our favorite dishes here at The Pointe," remarks Thomas Walter, one of the establishment's co-owners. "The fish is caught daily here in Provincetown and we work very closely with the local fishermen to ensure the highest quality and freshest fish for our restaurant. We try to put a modern spin on all our dishes here at The Pointe, so this is the perfect example of a classic dish with a modern flair."
Indeed, the verdant brightness of green pea plays well against the meaty, moist halibut and the creamy risotto beneath it, making this an outstanding summer treat.
Sautéed Halibut with English Pea Sauce:
Seven ounces of fresh local halibut, sautéed and served with parmesan risotto (Arborio rice, butter and parmesan cheese) with fresh English pea sauce (peas, chicken stock and butter)
In a large sauté pan over medium-high heat, add oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side, add parsley remove the halibut from the pan to a serving platter.
(Makes about 4 servings)
5 cups (about) canned low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups arborio rice
1 cup grated Parmesan cheese
½ cup White Wine
½ cup Cream
Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth, white wine. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in ½ cup cream and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl.
English Pea Sauce:
(Makes about 4 servings)
1 cup of English Peas
1 cups of Chicken Stock
1 teaspoon of butter
Bring Chicken Stock and English Peas to boil, puree, strain and add butter.
For reservations, or more information on The Pointe, visit provincetown-restaurant.com.