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.
Ingredients
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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.
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
