Name: Grilled Halibut with Pea Purée and Preserved Lemon
Yield: 4 main-course
Ingredients: 4 6-ounce halibut fillets; 2 teaspoons thinly sliced fresh flat-leaf parsley; 2 teaspoons fresh thyme leaves; 1 teaspoon Meyer lemon or regular lemon zest; 2 cups fresh shelled peas (from 2 lb. peas in pod) or frozen peas, thawed; Kosher saltt; 1 1/3 cups (packed) fresh spinach leaves; 1/3 cup (packed) fresh mint leaves; 4 teaspoons vegetable oil; Pinch (generous) of sugar; Freshly ground black pepper; 1 preserved lemon, fresh Meyer lemon, or regular lemon; 4 teaspoons finely chopped shallot; 1 tablespoon (scant) Champagne vinegar; Pinch of kosher salt plus more for seasoning; 1/3 cup extra-virgin olive oil plus more for brushing; 4 teaspoons thinly sliced fresh flat-leaf parsley; 3/4 teaspoon (scant) honeytt; Freshly ground black pepper; 2/3 cup fresh shelled peas or frozen peas, thawed; 2 cups fresh pea tendrils or pea sprouts

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