Fennel Crusted Halibut with Asparagus Sauce – a simple, healthy, paleo recipe featuring beautiful spring ingredients that can be made in 35 minutes!
When you understand, you cannot help but love. ~Thich Naht Hanh
This simple healthy Fennel Crusted Halibut with Asparagus, believe it or not, only takes 35 minutes to make! It’s surprisingly easy and full of amazing flavor – keto-friendly and full of healthy veggies!
This Halibut recipe is one that we used in our catering business – always a big hit, not only for flavor but for its vibrant presentation and I always love to recommend this one for entertaining!
Fennel seeds paired with tarragon and asparagus all work together to create a delicious spring plate. Feel free to substitute other fish like cod, sea bass or even salmon. This delicious, healthy halibut recipe sings of spring.
The luscious asparagus sauce pairs beautifully with the halibut and ties the whole dish together. You can make the delicious sauce ahead if entertaining, then reheat right before serving, when you sear the fish. Very simple and easy!
Feel free to add other spring veggies as well. Here I’ve added radishes, but snow peas or English peas would be a great addition too.
More halibut recipes you may like:
- Mushroom Dusted Halibut
- Pan-Seared Halibut with Marinated Lemons & Calabrian Chilies
- Fennel Crusted Halibut with Asparagus Sauce
- Halibut with Fresh Corn & Leeks
- Cornmeal Crusted Halibut with Summer Succotash
- Spring Pea Risotto with Halibut
- 50 Healthy Fish And Seafood Recipes
Fennel Crusted Halibut with Asparagus
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2
- Category: Main
- Method: Pan
- Cuisine: Northwest
- Diet: Diabetic
Description
A healthy delicious recipe for halibut with asparagus two ways- in the sauce and as the side veggie. Tarragon and Fennel seed elevate this dish and infuse it with lovely spring flavor! Elegant yet simple.
Ingredients
Asparagus Sauce
- 1 shallot, rough diced
- 2–3 tablespoons butter or olive oil
- 1 bunch asparagus ( divided)
- 1 cup chicken or veggie stock or broth
- 1/8 teaspoon salt, more to taste
- 1/8 white pepper (optional)
- 2–3 tablespoons fresh tarragon (this makes the sauce!) or sub dill or flat-leaf parsley
- squeeze of lemon
Halibut
- 1 tablespoon olive oil or butter (or a mix is nice)
- 2 thick filets of halibut, cod, black cod or sea bass
- salt and pepper to taste
- light sprinkling of fennel seeds
- 4 radishes, sliced ( or sub 1 cup snow peas or english peas)
- 1 lemon
- Garnish with fresh tarragon leaves
Instructions
- Make the sauce: Cut the top 2-3 inches off the asparagus and set these tips aside.
Trim off the tough ends, discard. Slice the remaining asparagus stalks into very thin, 1/4 inch thick disks, until you have about 1 1/2 cups. Any remaining stalks, add to the asparagus tips, cutting them to roughly the same size. - In a small saucepan, cook the shallot in the butter or olive oil over medium heat until fragrant and golden, about 3 minutes. Add the 1 1/2 cups of asparagus disks and saute 1-2 minutes, stirring, then add the stock. Cover and simmer gently for 4-5 minutes or until asparagus is fork-tender.
- Don’t overcook or you will lose the lovely color. Let this cool, then pour into a blender along with salt, tarragon and a squeeze of lemon. Blend until silky smooth. Taste and adjust lemon and salt. TIP: If you like a richer sauce- add more olive oil. If you want it more vibrant green- add more herbs or even a little handful of spinach. Blend until VERY smooth. Place in a small saucepan and set aside until ready to serve. ( This can be made ahead and refrigerated.)
- Cook the fish: Pat the fish dry and sprinkle all sides with salt and pepper. Sprinkle the tops with fennel seeds and gently press down into the flesh.
- In a large skillet heat the butter or oil over medium heat. Place fish, fennel seed side-down, and sear until golden, about 4 minutes. Turn the fish over and add the asparagus tips and sliced radishes to the same pan. (You could also add other quick-cooking veggies like snow peas or fresh peas if you like.). Season with salt and pepper and lightly saute them alongside the fish.
- When the fish is done to your liking, squeeze with lemon juice and gently warm the Tarragon Asparagus sauce, stirring often. Do not cover or simmer the sauce, just warm it up, or you may lose the vibrant green color.
- Assemble! Divide the sauce generously among two plates, top with the seared halibut and divide the asparagus and radishes. Top with sprouts or fresh tarragon leaves. Serve with lemon.
Notes
If entertaining, the sauce can be made ahead, refrigerated, then heated right before serving.
Nutrition
- Serving Size:
- Calories: 272
- Sugar: 3.4 g
- Sodium: 375.7 mg
- Fat: 16.1 g
- Saturated Fat: 2.5 g
- Carbohydrates: 9.6 g
- Fiber: 3.4 g
- Protein: 25.3 g
- Cholesterol: 55.5 mg
I used cod and my hubby said it was the best cod dish that I’ve made recently. I was a little afraid of the fennel seed on the fish, but it tasted amazing! The asparagus sauce was so delicious, but I will back off a bit on the tarragon next time for my taste preference. Another winning dish from FAH and I look forward to trying other types of fish!
Thanks so much for your review Sharon, really helpful! Glad you enjoyed!
WOW. This is my first time visiting this site and I’ll definitely be back. This recipe was amazing. Only change I made was to do a combo of fresh tarragon and parsley plus a pinch of dried tarragon because my tarragon plant was very sad. Served it with some simple farro. I felt like I was at a fancy restaurant. The asparagus puree tasted so rich despite not having any cream. Heaven.
Wonderful Mimi! Thanks so much for taking the time to review. 🙂
This was amazing! As usual, perfect as written. Used 2 T fresh tarragon in the sauce but would probably add a bit more next time. Definitely going in my ‘Tried and True’ recipe binder!
Thanks Amy, glad you enjoyed!
This is a fabulous dish!
Glad you enjoyed Dwayne!
Divine, simple, and gourmet! Such a delectable way to celebrate spring produce. My boyfriend and I savored every bite. I made it with better than boullion broth, so I omitted the salt. I ate it with a simple cooked whole grain (fonio) on the side, and the sauce really dressed it up. I can’t wait to eat this again!
Sounds perfect Megan! Glad you gave this one a go!
Any suggestions for a substitute for the fennel seeds?
Hey Amy, the fennel seeds really go well with the sauce and are one of the star ingredients here. You could leave them off, I suppose, just season the fish well with salt and pepper and pan sear, but I can’t think of a replacement.
Hello 👋 just love your recipes ..so tasty thank you for your sharing showing me how much joy
Thanks Sue!
Shoot Anna- sorry about that. What do you think went wrong here? Can you be more specific?
Turned out great!
We love this recipe! What could we use as a sub for tarragon? During this time, we’re trying to use what we have without making unnecessary trips to the supermarket. Can we skip the tarragon? Any dried herbs you’d suggest? Thanks!
Tarragon really makes it….dill or parsley?
Very good! Served with rice which was a nice soaker-upper for the sauce. Love a new way to eat asparagus too
Is it really 36g of fat! I was surprised to see this since Halibut has little fat and there really isn’t anything in the recipe that would add up to 36 grams of fat.
You are right, that seems like a lot, I will double check!
Ok Kirsten, thanks for catching that- only 16 grams of fat. I accidentally put something in the nutritional calculator twice. All fixed now!
absolutely delicious! the tarragon sauce yummy, the fennel perfect combo witht he tarragon. we all loved it.!
Thanks Polly, Im so glad you enjoyed it!!!
This looks fantastic, can’t wait to try it. The yield says 12 and I’m pretty sure you mean 2!
yes, fixed it!