Skillet Halibut and Shrimp with Caper-Dill Butter, Pea Purée, and Lemon Pearl Barley

Instructions

1. 1

   1. In a medium saucepan, bring 480 ml (2 cups) of the stock to a boil. Add the pearl barley and 1/2 teaspoon salt. Cook over medium-low heat for 25 to 30 minutes, until tender. Drain if needed, then toss with 1 tablespoon olive oil, half of the lemon zest, and 1 tablespoon lemon juice. Keep warm.

2. 2

   2. While the barley cooks, place the peas in another saucepan with 120 ml (1/2 cup) of the stock and cook for 3 to 4 minutes until tender and bright green. Add the heavy cream, half of the shallot, half of the garlic, 15 g (1 tbsp) butter, a pinch of salt, and black pepper. Blend until smooth. Keep on very low heat to stay warm.

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   3. Pat the halibut fillets and shrimp dry with paper towels. Season the halibut with 1/2 teaspoon salt and black pepper. Season the shrimp with the sweet paprika, 1/4 teaspoon salt, and a little pepper.

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   4. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and 15 g (1 tbsp) butter. Sear the halibut for 3 to 4 minutes per side, depending on thickness, until just cooked through and it reaches an internal temperature of 145°F and 63°C. Transfer to a plate and cover loosely.

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   5. In the same skillet, add 1/2 tablespoon olive oil if needed and sauté the shrimp for 1 to 2 minutes per side, until pink and they reach 145°F and 63°C. Remove and keep with the halibut.

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   6. Reduce the heat to medium. Add the remaining shallot and cook for 2 minutes. Stir in the remaining garlic and cook for 30 seconds. Add the capers and dry white wine; cook for 2 minutes to reduce slightly. Add the remaining 30 g (2 tbsp) butter, fresh dill, the rest of the lemon juice, and the remaining zest. Stir until the sauce becomes glossy.

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   7. In a small separate pan, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the baby spinach with a pinch of salt and sauté for 30 to 45 seconds, just until wilted.

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   8. To serve, spoon a bed of pea purée onto each plate. Add a portion of lemon barley, top with the halibut and shrimp, and finish with the caper-dill butter from the skillet. Arrange the sautéed spinach on the side and serve immediately.