Pan Roasted Halibut With Spring Vegetables
|Asparagus||1 Cup (16 tbs) (Pencil Thin)|
|Fava beans||1⁄2 Cup (8 tbs), shelled|
|Halibut fillets||24 Ounce (Four 6 Ounce Pieces)|
|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|
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.