Cook fresh and simple: Halibut with salsa verde, asparagus

Chef Nathan Lyon shares his recipe which is full of local and seasonal ingredients

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>>> us is continuable cuisine. you heard the term, seems trendy. chef nathan lion is the author of great food starts fresh. fresh, seasonal ingredients. good to see you.

>> it's such a pleasure to be here.

>> we hear so much about sustainable cooking. what are we talking about?

>> well, sustainable cooking is talking about things that don't deplete the natural resources . so, for example, you wouldn't want to keep farming in one same place. you want to rotate different type of crops. and also probably the best thing we can do is cook in season, buy from local farmer's markets and then just, you know, buy fresh, sustainable ingredients.

>> for exam halibut. why do you like halibut?

>> i love the flavor of it. there are two different types of halibut we use for this dish. one is a pacific halibut and the other is an alaskan. this particular recipe works fabulous on different types of white fish .

>> halibut. you could use other kind of fish?

>> you could, absolutely.

>> all right. so how do you make this?

>> we're making some green sauce . we're starting with a little bit of flat leaf italian parsley. and then we'll do some cilantro, as well. and as far as different flavorings, fresh garlic. how do you feel about garlic?

>> i love garlic.

>> me, too.

>> and freshly squeezed lemon. that goes in there, as well. a little bit of acid to brighten this whole thing up. we'll use a touch red wine vinegar .

>> i love anchovies.

>> you're the man. isn't that nice? that goes well, and then capers. fresh capers is nice. here we are. and a touch of olive oil to get the whole thing started. there we are.

>> we'll blend it up. done. and we'll pulse that up, and then once that's blended or once that's blended then we add some diced shallots, that gives it a crunch and a touch of heat. we'll do that now. stir that in. and so next up would be the halibut. one thing to do is actually have the halibut out at room temperature for about 20 minutes to a half an hour. and the reason for that is because you're not going to put a cold halibut in a very hot pan. letting it rest to warm temperature, it cooks more evenly and won't overcook.

>> we don't want that.

>> once we get a nice sear on the halibut on one side, we would just flip it over.

>> nice.

>> that's what we're looking for.

>> now we're adding asparagus.

>> exactly. once -- and also you can actually free up this by moving this to the oven and it cooks pretty quickly. three minutes. and asparagus. spring says asparagus. this is what we're looking for. fresh asparagus. a touch of olive oil and butter and then fresh garlic.

>> and you just saute it?

>> just saute it. finish it with a little bit of lemon.

>> brighten it up a little?

>> brighten it up a little bit. the thing about this sort of cooking is actually what i'm doing going all around the country on this new show "good food america" on living the fantastic network, wellness, health. this is it. we're ready to plate up.

>> what did you bring for dessert?

>> cherry, like an ungious cherry tart. can i grab the salsa verde , al?

>> there you are.

>> this is great.

>> the gang's all here.

>> here we are. we'll plate this up. fresh halibut.

>> love halibut.

>> and of course, how do you all feel about some garlic asparagus?

>> we love it.

>> right off to the side.

>> i'm going to pass this down.

>> nathan lyon, thank you so much.

>> you can find all about the new show on goodfoodamerica.com.

>> all right.

>> there you are, guys.

>> if you don't like your kids' friends?

Show transcript

TODAY recipes

updated 4/16/2012 9:32:07 AM ET

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Sometimes the best ingredients for delicious meals can actually be found at your local farmers market. Here, chef Nathan Lyon and author of "Great Food Starts Fresh," shares his simple and seasonal recipe for pan-roasted halibut with salsa verde and asparagus.

Recipe: Pan-roasted halibut with salsa verde and asparagus (on this page)

Recipe: Pan-roasted halibut with salsa verde and asparagus

"Great Food Starts Fresh" by Nathan Lyon

Ingredients

Salsa verde
1 cup packed roughly chopped fresh cilantro
1 cup packed roughly chopped fresh flat-leaf Italian parsley
11/2 tablespoons capers, rinsed and drained
2 small anchovy fillets (packed in olive oil), rinsed and chopped
1 medium garlic clove, peeled and minced (1/2 teaspoon)
11/2 tablespoons fresh lemon juice (juice of half a lemon)
1/2 teaspoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil
1 medium shallot, peeled and diced finely (3 tablespoons)
Halibut
1 pound California or Alaskan halibut fillet (1- to 1 1/2 -inch thick), patted dry and halved
Kosher salt, to taste
Freshly ground black pepper, to taste
Extra-virgin olive oil, for rubbing the halibut
1 tablespoon unsalted butter
Asparagus
1 tablespoon unsalted butter
3/4 pound large asparagus, white fibrous bottoms discarded, and bottom inch peeled
11/2 tablespoons freshly squeezed lemon juice (juice of half a lemon)
1 medium garlic clove, peeled and minced (1/2 teaspoon)
Kosher salt, to taste
Freshly ground black pepper, to taste

Preparation

Salsa verde
1. Combine the cilantro, parsley, capers, anchovy, garlic, lemon juice, red wine vinegar, salt and pepper in a food processor. Process for a few seconds then scrape down the sides.
2. Add the olive oil, and process for a few more seconds.
3. Spoon into a small bowl and stir in the shallots.
4. Season to taste with salt and pepper.

Halibut
1. Adjust an oven rack to the middle position, then preheat the oven to 375ºF.

2. Pat the halibut dry, then season both sides lightly with salt and pepper and allow to sit for 20 minutes at room temperature. While the halibut is resting prepare the ingredients for the pan-roasted asparagus.

3. After 20 minutes, rub each halibut fillet with olive oil, just enough to coat.

4. Over medium-high heat, add the butter to a large, ovenproof sauté pan. The butter will foam up, subside, then begin to turn golden brown in color.

5. Immediately add the halibut and allow to cook, undisturbed, for 2 minutes.

6. Flip the halibut over and immediately transfer the sauté pan to the oven.

7. Roast, uncovered, for 3 minutes. After 3 minutes, remove the sauté pan and transfer the fish to a side plate so it won't overcook, or serve immediately.

Asparagus
1. Add the butter to a large sauté pan and heat over medium-high heat. The butter will foam up, subside, then begin to turn golden brown in color.

2. Add the asparagus and gently shake the sauté pan to coat the asparagus in the butter.

3. Season evenly with a good pinch of salt, some pepper, and cook undisturbed for 1 minute.

4. Shake the sauté pan, then sprinkle in the minced garlic.

5. Using tongs, rotate the asparagus and cook for 2 additional minutes, giving the sauté pan a little shake after the first minute.

6. Squeeze the lemon juice over top of the asparagus and (you guessed it) give the pan a little shake. Remove from the heat and season to taste with salt and pepper.

7. To plate, spoon the salsa verde on the plate first, followed by 3 to 5 spears of asparagus, and finally, top with the halibut.