Wolf Peach Recipe
Pan Roasted California Halibut, Early Girl Tomatoes, Poached Mussels, Lemon Thyme and Saffron.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussels
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the mussels and white wine, cover, and steam until the mussels open, about 5-7 minutes. Discard any that do not open. Remove mussels and set aside.
- 2
Roast the Tomatoes
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped Early Girl tomatoes, season with salt and pepper, and cook until soft and slightly caramelized, about 8-10 minutes. Stir in lemon thyme and saffron, then remove from heat.
- 3
Cook the Halibut
Season halibut fillets with salt and pepper. In the same skillet used for the tomatoes, add another tablespoon of olive oil and heat over medium-high heat. Sear the halibut fillets for about 3-4 minutes on each side until golden brown and cooked through. Squeeze fresh lemon juice over the fillets.
- 4
