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Pan Roasted Halibut With Spring Vegetables

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Ingredients
  Asparagus 1 Cup (16 tbs) (Pencil Thin)
  Fava beans 1⁄2 Cup (8 tbs), shelled
  Halibut fillets 24 Ounce (Four 6 Ounce Pieces)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  White wine 1⁄4 Cup (4 tbs)
  Unsalted butter 1 Tablespoon
  Chopped tarragon leaves 3 Tablespoon
Directions

In a medium saucepan of boiling water, cook the asparagus tips and fava beans 30 seconds to blanch; drain.
Run under cold water to stop the cooking; drain again.
Season the halibut with the salt and pepper.
In a 10-inch open French skillet, heat the oil over medium-high heat.
Add the fish, flesh side down, and saute 4 minutes.
Turn and saute, skin side down, 4 minutes.
Add the blanched asparagus tips and fava beans to the pan and cook 2 minutes.
Add the wine and cook 1 minute.
Remove the pan from the heat, add the butter and tarragon, and swirl until creamy.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Blanching
Interest: 
Spring, Everyday, Healthy
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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