This Fennel-Crusted Halibut with Asparagus Sauce is a beautiful spring dinner that’s surprisingly easy to make! Golden, pan-seared halibut is served over a silky asparagus sauce with fresh tarragon and tender asparagus tips. Elegant enough for entertaining, yet ready in just 35 minutes!
When you understand, you cannot help but love. ~ Thich Naht Hanh
I love halibut, and this was such a beautiful, light way to prepare it. The fennel and tarragon were just perfect but what I can't stop thinking about is the asparagus tips and thinly sliced radishes… they cooked up so quickly and were so good with the fish. Thanks!
As much as I love fresh halibut, I think the asparagus sauce is the star of the recipe. It’s truly a revelation, and it’s delicious with other white fish too. I even love it with salmon! This Halibut with Asparagus Sauce recipe was one of our favorite dishes to prepare at catering events because it always made such a beautiful impression, with its vibrant spring colors and delicate flavors, yet it was surprisingly simple to prepare.
The combination of fennel seeds, fresh tarragon, and asparagus is lovely together. The halibut gets a beautiful golden crust, while the silky asparagus sauce brings everything together. Best of all, you can make the sauce ahead, leaving just the fish and vegetables to cook before serving. A wonderful recipe for spring entertaining! Heads up: this recipe serves two and takes about 35 minutes to make; feel free to double or triple.
Why you’ll love this Halibut with Asparagus sauce!
Quick & easy! This simple, healthy recipe, believe it or not, only takes 35 minutes to make. It’s surprisingly easy! Plus, the sauce can be made ahead and gently reheated when ready to serve.
Healthy and full of flavor. This recipe is full of amazing flavor, it’s keto-friendly, and it’s full of vibrant, healthy veggies!
Easily adaptable. Feel free to substitute other fish like cod, sea bass, or even salmon. This delicious, healthy halibut recipe sings of spring. Or add other spring veggies. Here I’ve added radishes, but snow peas or English peas would be a great addition.
Halibut Recipe Ingredients
- Halibut: Look for thick, evenly sized fillets. Halibut has a mild, clean flavor and firm, flaky texture, but feel free to substitute with cod, black cod, or sea bass.
- Olive oil or butter: Either works for searing the fish, but I prefer to use a mix of both! Olive oil helps with searing while unsalted butter adds rich flavor.
- Fennel seeds: Just a light sprinkling is needed to add warm, subtly sweet anise flavor and to create a fragrant crust on the halibut.
- Asparagus tips and Radishes: Save the tips for sautéing along with thinly sliced radishes. Snow peas or English peas are lovely springtime alternatives.
- Lemon: Essential for brightening the fish and balancing the richness of the butter and asparagus sauce.
- Fresh tarragon leaves or sprouts: A beautiful finishing touch that reinforces the fresh herbal flavors!
Asparagus Sauce Ingredients
- Asparagus: The star of our vibrant spring sauce! Look for fresh, firm stalks with tightly closed tips. The stalks are blended into the sauce, while the pretty tips are set aside for serving.
- Shallot: Adds delicate onion flavor and subtle sweetness.
- Chicken or veggie stock: Creates the base of the sauce and helps the asparagus blend until silky smooth.
- Butter or olive oil: Adds richness and gives the asparagus sauce a smooth, luscious texture. Butter is richer, while olive oil keeps the sauce a little lighter.
- Salt and white pepper: The white pepper is optional, but really adds lovely flavor and gentle warmth.
- Fresh tarragon: This makes the sauce! Tarragon’s subtle anise-like flavor pairs well with the asparagus and fennel. However, you can sub dill or flat-leaf parsley.
- Lemon: A squeeze of fresh lemon wakes up the asparagus sauce and balances its earthy, savory flavors.
How to Make Fish with Asparagus Sauce
1. Prep the asparagus. Cut the pretty tips off the asparagus and set aside. These will be sautéed. Trim the tough ends and discard. Slice the remaining stalks into thin, 1/4-inch slices, until you gather about 1 1/2 cups. Add any remaining stalks to the pile of asparagus tips and cut them to about the same size (2-3 inches).
2. Saute and simmer the asparagus. Add butter or olive oil to a small saucepan and sauté the shallot over medium heat for about 3 minutes. Add the 1 1/2 cups of asparagus pieces and sauté for a minute or two. Add the stock, cover, and simmer for 4-5 minutes, or until the asparagus is fork-tender. Be careful not to overcook, or you will lose the lovely color! Let cool.
3. Blend the asparagus sauce. Pour the cooked asparagus and cooking liquid to a blender, along with the salt, tarragon, and a squeeze of lemon. Blend until very smooth. Taste and adjust for lemon and salt. For a richer sauce, add more olive oil, or if you want it to be a more vibrant green, add more herbs or even a handful of spinach. Transfer back to the saucepan and set aside until ready to serve.
Tip: You can make the sauce ahead of time and store in the refrigerator until ready to use.
4. Season the fish. Gently pat the fish fillet dry and season all sides with salt and black pepper. Sprinkle the tops with fennel seeds and gently press down into the flesh to help them stay put.
5. Sear the fish. Add butter or olive oil to a large skillet and warm over medium heat. Place the fish, fennel seed-side down, and sear for about 4 minutes, or until golden. Flip and add the asparagus tips and sliced radishes (or snow peas or fresh peas) to the pan. Season with salt and pepper.
6. Finish. When the fish is done to your liking, squeeze with fresh lemon juice. Gently warm the asparagus sauce, stirring frequently (do not cover or simmer or you may lose the vibrant green color).
7. Assemble. Divide the sauce among two plates and top with the seared halibut. Divide the asparagus and radishes. Top with sprouts or fresh tarragon leaves. Serve with fresh lemon.
Chef’s Tips
- Choose thick, evenly sized halibut fillets.
- Pat the fish dry and use a hot skillet for a golden crust.
- Don’t overcook the asparagus-this preserves its bright green color.
- Blend the sauce until silky, adding a little stock if needed.
- Make the sauce ahead and reheat gently without boiling.
Serving Suggestions
The halibut, asparagus sauce, sautéed asparagus, and radishes make a beautiful light spring dinner on their own. Garnish with fresh tarragon, sprouts, and lemon wedges. For a heartier meal, serve with crispy smashed potatoes, grilled potatoes, herbed quinoa, and/or a spring greens salad.
Make Ahead and Storage
- Make ahead: If entertaining, the asparagus sauce can be made 1 ahead and refrigerated in an airtight container. Gently reheat over low heat just before serving, stirring frequently. Avoid boiling, which can dull its beautiful green color. For the best flavor and texture, sear the halibut and sauté the vegetables just before serving.
- To store: Refrigerate leftover halibut, vegetables, and asparagus sauce in separate airtight containers for up to 3 days.
- To reheat: Gently warm the halibut in a covered skillet over low heat with a splash of water or stock until heated through. Reheat the asparagus sauce separately over low heat, stirring frequently. Avoid overheating, which can dry out the fish and discolor the sauce.
- To freeze: I don’t recommend freezing this dish. The delicate halibut and silky asparagus sauce are best enjoyed fresh.
More Fish recipes you may like
After you try this Asparagus Sauce for fish, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Halibut with Asparagus Sauce
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2 1x
- Category: easy dinner idea, entertaining, fish, Main, spring dinner
- Method: stovetop
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo
Description
This fennel-crusted halibut with asparagus sauce is easy, fresh, flavorful, and elegant! A beautiful spring dinner that’s ready in just 35 minutes. This makes 2 servings.Â
Ingredients
Asparagus Sauce Recipe
- 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 teaspoon white pepper (optional) or use black pepper
- 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 fillets 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 asparagus sauce: Cut the top 2-3 inches off the asparagus and set these tips aside ( for serving). 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. Add any remaining stalks to the asparagus tips and cut them to roughly the same size.
- Saute. 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 sauté for 1-2 minutes, stirring, then add the stock.
- Simmer. Cover and simmer gently for 4-5 minutes or until asparagus is fork-tender, yet still bright green. Don’t overcook or you will lose the lovely color.
- Blend. 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- I do this! For a more vibrant green, add more herbs or even a handful of spinach. Blend until VERY smooth. Place in a small saucepan and set aside until ready to serve. (This can be made a day 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.
- Sear. 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 sauté them alongside the fish.
- Combine. 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. Leftovers will keep up to 3 days in separate sealed containers in the fridge.Â
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
Hi Thank you again for a beautiful recipe. It is simple to pull together and a beautiful presentation.It tasted lovely. Light and elegant summer meal !
Great to hear this Dee!
I really enjoyed making this a number of times. I always feel confident when cooking with your recipes.
Beautiful color combination and great flavour!
Nice to hear!
I have made this recipe a few times. First time I cut back on the fennel since I wasn’t sure how it would go with fish. That was a mistake. Next I cut back on the tarragon since I’m not a huge fan of the flavor. Another mistake. As usual FAH knows how to balance flavors! Making this again tomorrow and will follow the recipe as is. It’s company worthy and I’m looking forward to serving it to my next guests. BTW, the sauces freezes well.
Thanks Sharon, so helpful to hear your review.
I have made this a few times and love it.
How can I prevent the sauce from leaving a ring of liquid around the sauce when served. I think it is separating. I have tried less broth and blending more and adding butter but still separates
Please help
Hi Sue, are you serving it right after blending?
Hi Sylvia. No I usually blend it before guest arrive and then gently heat it.
Should I give it another blend with a immersion blender before I serve do you think that would work?
Yes. That’s what I would do… or try slightly less liquid.
What side salad would you make with the fabulous recipe?
Hi Sue, Here are a few suggestions- White Bean Salad, Cucumber Tomato Salad, Blueberry Spinach Salad, Peach salad, Strawberry Spinach Salad, Heirloom tomato salad.
I love halibut and this was such a beautiful, light way to prepare it. The fennel and tarragon was just perfect but what I can’t stop thinking about is the asparagus tips and thinly sliced radishes… they cooked up so quickly and were so good with the fish. Thanks!
Glad you enjoyed this combo Pam! 🙂
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!
Could i sub out the asparagus for broccolini as i couldn’t get asparagus?
Seems like it would. If you give it a try and let us know how it goes!