Broiled Halibut with Ricotta-Pea Puree

The halibut in this recipe turned out well after making it for the first time, that I would make it again...not so much for the pea puree! I like peas and I like ricotta, but I don't like peas mixed with ricotta.

Broiled Halibut with Ricotta-Pea Puree

3 small carrots, quartered lengthwise

1 medium red onion, thinly sliced

3 tbsp extra-virgin olive oil

Kosher salt and freshly ground pepper

4 6-oz center-cut skinless halibut fillets (1 3/4 inches thick)

1/2 tsp smoked paprika

1 10 oz pkg frozen peas

1/3 cup ricotta cheese

1 tbsp unsalted butter

Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes. Meanwhile, brush the carrots and onion with 1 tbsp olive oil and season with salt and pepper. Brush the fish with the remaining 2 tbsp olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika. Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes. Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

Bread dough, recipe two

My husband and I both really enjoyed this bread. I wish I would have used more of the bread dough to make more loaves of this variety! It's definitely one I'll make again.
Cheesy Jalapeno Bread
1/4 Stone-Ground Wheat Bread Dough
2 Tbls finely shredded sharp Cheddar cheese
1 tsp drained, chopped pickled jalapeno pepper
vegetable cooking spray
1 egg white
1 Tbls cold water

Divide Stone-Ground Wheat Dough into 3 equal portions. Roll each portion into a 7-inch rope; flatten slightly. Sprinkle ropes evenly with cheese and pepper, pressing in slightly. Braid ropes together, pinching ends to seal; tuck ends under. Place braid on a baking sheet coated with cooking spray. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. Combine egg white and water, stirring well. Brush braid with egg white mixture. Bake at 350 degrees for 20-25 minutes or until braid sounds hollow when tapped.