California Halibut with Jacob Farm Shishito Peppers and Olives

Name: California Halibut with Jacobs Farm Shishito Peppers and Olives, served with Lemon and Pea Risotto and Oven-Roasted Capay Farms Summer Squash
Ingredients: 4 Tbsp butter; 1 large yellow onion (finely chopped); 1 clove garlic (crushed and chopped); 2 cups Arborio rice; 1 cup dry white wine; 6 cups chicken stock (preferably homemade); 3/4 cup fresh green peas; 2 ounces grated Parmesan cheese; 1 Tbsp fresh lemon juice; 1 tsp fresh lemon zest; 2 Tbsp chopped fresh Italian parsley; 2 Tbsp chopped fresh chives; Fresh ground pepper; 2 pounds mixed, green pattypan squash, sunburst squash and baby zucchini; 4 Tbsp extra virgin olive oil; Kosher salt and fresh ground pepper; 8 halibut filets (6-7 ounces each, skin removed); 6 Tbsp extra virgin olive oil (divided); 2 cups julienned red onion; 2 cups Shishito peppers (washed and drained); 4 cloves garlic (crushed and chopped); 1 sprig marjoram (coarsely chopped); 1 sprig thyme (coarsely chopped); 1/4 cup dry white wine; 16 Kalamata olives (rinsed and pitted); 16 Picholine olives (rinsed and pitted); 3 Tbsp capers (rinsed); 1 1/2 cups shrimp stock; 6 Tbsp butter (divided, 4 at room temperature)

California Halibut with Jacobs Farm Shishito Peppers and Olives, served with Lemon and Pea Risotto and Oven-Roasted Capay Farms Summer Squash

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Ingredients

Lemon and Pea Risotto

4 Tbsp butter
1 large yellow onion finely chopped
1 clove garlic crushed and chopped
2 cups Arborio rice
1 cup dry white wine
6 cups chicken stock preferably homemade
3/4 cup fresh green peas
2 ounces grated Parmesan cheese
1 Tbsp fresh lemon juice
1 tsp fresh lemon zest
2 Tbsp chopped fresh Italian parsley
2 Tbsp chopped fresh chives
Fresh ground pepper

Oven-Roasted Squash

2 pounds mixed, green pattypan squash, sunburst squash and baby zucchini
4 Tbsp extra virgin olive oil
Kosher salt and fresh ground pepper

Halibut

8 halibut filets 6-7 ounces each, skin removed
6 Tbsp extra virgin olive oil divided
2 cups julienned red onion
2 cups Shishito peppers washed and drained
4 cloves garlic crushed and chopped
1 sprig marjoram coarsely chopped
1 sprig thyme coarsely chopped
1/4 cup dry white wine
16 Kalamata olives rinsed and pitted
16 Picholine olives rinsed and pitted
3 Tbsp capers rinsed
1 1/2 cups shrimp stock
6 Tbsp butter divided, 4 at room temperature

Instructions

For the Lemon and Pea Risotto:

In a large saucepan melt 2 tablespoons butter over medium heat. When the foam subsides, add onion and garlic and cook until translucent. Add rice and stir for 2 to 3 minutes. Add wine and cook while stirring until wine is absorbed. Add 5 cups of warmed stock and stir until combined. Reduce heat to medium low, cover and lower heat to simmer for 15 minutes. Rice should be al dente. Add peas and 3/4 cup stock and stir in Parmesan. Cover the rice and remove from heat.
When ready to serve, remove lid from rice and stir in remaining stock, butter, lemon juice, zest, chive and parsley. Add salt and pepper if needed. Serve immediately.

For the Oven-Roasted Squash:

Pre-heat oven to 400 degrees.
Cut pattypan and sunburst squash in half through the middle. Cut zucchini in half lengthwise. Place all in a stainless steel bowl and add oil, salt and pepper. Toss until well-coated. Spread evenly in a roasting pan and place in oven. Cook until al dente, about 15 to 20 minutes. Turn off oven and keep warm.

For the Halibut:

Wash and pat dry the halibut. Season with salt and pepper and hold in refrigerator.
Heat 4 tablespoons olive oil in a sauté pan until oil just begins to ripple. Add onion, peppers, garlic, and herbs. Cook over medium heat until onions are translucent. Deglaze the pan with the wine and scrape the bottom. Add olives, capers and stock and bring to a boil. Drop the heat to a simmer and reduce to one-third of volume. Set aside and keep warm.
Remove the halibut from the refrigerator and heat the remaining 2 tablespoons of oil and two tablespoons of butter over medium to high heat in a large sauté pan. When the oil starts to ripple, carefully add* the halibut. Cook the fish until browned, about 2 to 4 minutes per side until all fish is done. Set on a platter and keep warm. Bring the sauce back to heat for 2 minutes. Remove from flame and incorporate remaining room temperature butter. Adjust salt and pepper if needed.