Fennel Crusted Halibut with Asparagus – 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 – paleo friendly and full of healthy veggies! 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.
This recipe along with a few others can be found in this month’s issue of Edible Seattle…make sure to pick up a copy if in the area!
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.
Here’s a few other similar recipes you may like! Take a peek!
Pan-Seared Steelhead with Truffled Spring Pea Sauce
Fennel Crusted Halibut with Asparagus
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.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Main
- Method: Pan
- Cuisine: Northwest
- 1 shallot, rough diced
- 1 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!)
- squeeze of lemon
- 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
Make the sauce: Cut the the top 2-3 inches off the asparagus and set these tips aside.
Trim off the tough ends. Slice the remaining asparagus stocks into very thin, 1/4 inch thick disks, until you have about 1 1/2 cups. Any remaining stocks, add to the asparagus tips, cutting them to roughly the same size.
In a small sauce pan, cook the shallot in the 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 tender. Dont over cook or you will loose 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. Place in a small sauce pan and set aside until ready to serve.
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 of 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 and gently warm the Tarragon Asparagus sauce, stirring often. Do not cover or simmer the sauce, just warm it up, or you may loose the vibrant green color.
Divide the sauce generously among two plates, top with the seared fish and divide the asparagus and radishes. Top with sprouts or fresh tarragon leaves. Serve with lemon.