Pan-Roasted Halibut with Spring Vegetables - Just Fish/Seafood Recipes


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Pan-Roasted Halibut with Spring Vegetables

1 1/2 lb Halibut fillet - (3/4" thk); cut into 4 pieces
Salt; to taste
Freshly-ground black pepper; to taste
2 tb Olive oil
1 c Blanched pencil asparagus tips
1/2 c Blanched; shelled fresh fava beans
1/4 c White wine
1 tb Butter
3 tb 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.