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Pan Roasted Halibut with Spring Vegetables
1 1/2 pounds Halibut fillet - (3/4" thk) -- cut into 4 pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons Olive oil
1 cup Blanched pencil asparagus tips
1/2 cup Blanched, shelled fresh fava beans
1/4 cup White wine
1 tablespoon Butter
3 tablespoons Chopped tarragon leaves
Season halibut with salt and pepper. In a saute pan, heat oil. Add fish, flesh-side down, and saute for 4 minutes. Turn fish and saute, skin-side down, for 4 minutes. Add blanched asparagus tips and fava beans to fish, and cook for 2 minutes. Add wine and reduce for 1 minute. Stir in butter and tarragon and serve.
This recipe yields 4 servings.