Fennel Crusted Halibut with Asparagus Sauce – a simple, healthy,  paleo recipe featuring beautiful spring ingredients that can be made in 35 minutes!  

Halibut with Asparagus - a simple healthy dinner that can be made in 35 minutes! #paleo #halibut #glutenfree #lowcarb

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.

Fennel Crusted Halibut with Asparagus - a simple healthy paleo recipe that can be made in 35 minutes! #paleo #halibut #glutenfree #lowcarb

 

Here are a few more fish recipes you may like! 

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Fennel Crusted Halibut with Asparagus - a simple healthy dinner that can be made in 35 minutes! #paleo #halibut #glutenfree #lowcarb

Fennel Crusted Halibut with Asparagus

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2 1x
  • 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

Scale

Asparagus Sauce

  • 1 shallot, rough diced
  • 23 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)
  • 23 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

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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

Keywords: halibut, halibut recipes, halibut with asparagus, pan-seared halibut, Halibut with fennel, best halibut recipe,

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Comments

  1. Shoot Anna- sorry about that. What do you think went wrong here? Can you be more specific?

  2. 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!

  3. Very good! Served with rice which was a nice soaker-upper for the sauce. Love a new way to eat asparagus too

  4. 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.

    1. Ok Kirsten, thanks for catching that- only 16 grams of fat. I accidentally put something in the nutritional calculator twice. All fixed now!

  5. absolutely delicious! the tarragon sauce yummy, the fennel perfect combo witht he tarragon. we all loved it.!

  6. This looks fantastic, can’t wait to try it. The yield says 12 and I’m pretty sure you mean 2!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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