Pan-roasted halibut with salsa verde and asparagus
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Rating:
5.0 (1 rated)
Servings:
Yield: 2 to 4 servings

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
    • 1/2 cup extra-virgin olive oil
    • 1 medium shallot, peeled and diced finely (3 tablespoons)
  • Halibut

    • 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
    • 1/2 cup extra-virgin olive oil
    • 1 medium shallot, peeled and diced finely (3 tablespoons)
    • 1 pound California or Alaskan halibut fillet (1- to 1 1/2 -inch thick), patted dry and halved
    • 1 tablespoon unsalted butter
  • Asparagus

    • 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
    • 1/2 cup extra-virgin olive oil
    • 1 medium shallot, peeled and diced finely (3 tablespoons)
    • 1 pound California or Alaskan halibut fillet (1- to 1 1/2 -inch thick), patted dry and halved
    • 1 tablespoon unsalted butter
    • 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)

Preparation

Baking Directions:

Salsa verde1. 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. Halibut1. 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. Asparagus1. 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.

Tips:

Note: For a quick appetizer, serve the asparagus and salsa verde with some Parmigiano-Reggiano cheese.

Recipe tags

Easy American

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