One of my favorite halibut recipes, the halibut, and asparagus spears are quickly seared in brown butter and served on a foundation of pureed spring peas, asparagus, and fresh herbs. Both the Seared Halibut and the Asparagus & Spring Peas Puree recipes are ridiculously quick and easy. It is a beautiful plate, light and healthy with remarkable freshness and depth of flavor.
A couple of our basil plants in the garden were starting to flower so I topped the halibut with the flowers. The Asparagus & Spring Peas Puree recipe has a wonderful flavor from the variety of herbs in them. Fresh parsley, basil, and thyme, with some brightness from freshly squeezed lemon juice and a little heat from a small amount of green chili, really make a great sauce or a really amazing chilled soup if you prefer.
Here’s how I make this quick and easy meal:
Asparagus & Spring Peas Puree recipe:
Serves 4 as a sauce, or Serves 2 as a soup
INGREDIENTS:
- 1 ½ cups Asparagus, tips removed and reserved, stalks diced
- 1 Shallot, Diced
- 1 Tablespoon Butter
- 1 Cup Chicken or Vegetable Stock
- ½ Teaspoon Diced Serrano Chili or Red Pepper Flakes
- ½ Lemon, Juice
- 1 Teaspoon Salt
- 1 Cup Green Peas, frozen are okay
- 1 Cup Fresh Parsley
- ¼ Cup Fresh Basil
- 1 Tablespoon Fresh Thyme Leaves
PROCESS:
-Dice shallots, melt the butter in a saucepan and sauté shallots and Serrano chili for 1-2 minutes
-Add stock and bring to a boil, add diced asparagus, reduce heat to low, simmer for 1-2 minutes only
-Add salt and lemon juice to the stock
-If using frozen peas, add now, just to heat through
-Place all remaining ingredients in a blender
-Pour stock and asparagus into the blender, cover, and puree until smooth
-Adjust seasonings to taste
Seared Halibut recipe:
INGREDIENTS:
- 4 6-Ounce Halibut filets
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
PROCESS:
-Heat a sauté pan with a lid over medium-high heat
-Salt and pepper the halibut
-Add butter to the hot pan, let melt completely, then add olive oil
-Add halibut, skin side up, cover and cook for 4 minutes
-Turn halibut, add asparagus tips, cover and cook for 4 minutes
-Remove halibut and asparagus tips from the pan and let the butter drain off of them briefly
TO SERVE:
-Ladle 4 ounces of sauce into the center of the plate, use the bottom of the ladle to gently form a nice round shape with the sauce
-Place the halibut carefully in the center of the sauce
-Place the asparagus tips around the halibut in a decorative fashion
-Garnish with fresh herbs and serve
