Fennel Crusted Halibut with Asparagus Sauce
Ingredients
Asparagus Sauce
-
1
each
shallot, rough diced
-
2–3
tablespoons
butter or olive oil
-
1
bunch
asparagus (divided)
-
1
cup
chicken or veggie stock or broth
-
⅛
teaspoon
salt, more to taste
-
⅛
teaspoon
white pepper (optional)
-
2–3
tablespoons
fresh tarragon (or sub dill or flat-leaf parsley)
-
1
each
squeeze of lemon
Halibut
-
1
tablespoon
olive oil or butter (or a mix)
-
2
thick filets
halibut, cod, black cod or sea bass
-
to taste
salt and pepper
-
light sprinkling
fennel seeds
-
4
each
radishes, sliced (or sub 1 cup snow peas or English peas)
-
1
each
lemon
-
to garnish
fresh tarragon leaves
Instructions
- Prepare the sauce by cutting the top 2-3 inches off the asparagus and setting aside the tips. Trim the tough ends and slice the remaining stalks into thin disks.
- Cook the shallot in butter or olive oil until fragrant. Add the asparagus disks and sauté for a couple of minutes before adding the stock. Cover and simmer until the asparagus is tender.
- Let the mixture cool, then blend with salt, tarragon, and lemon until smooth. Set aside.
- Prepare the fish by patting it dry and seasoning with salt, pepper, and fennel seeds on both sides.
- Heat butter or oil in a skillet and sear the fish until golden. Add asparagus tips and radishes to the pan and sauté lightly.
- Once the fish is cooked to your liking, squeeze lemon juice over it and warm the asparagus sauce gently.
- Assemble the dish by dividing the sauce on plates, placing the fish on top, and garnishing with asparagus and radishes.
Nutrition Facts (estimated)
Servings
2
Calories
272
Total fat
16.1g
Total carbohydrates
9.6g
Total protein
25.3g
Sodium
375.7mg
Cholesterol
55.5mg
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