Seared Halibut with Parmigiana Asparagus

  • 1/2 cup extra-virgin olive oil

  • 2 Tbs unsalted butter

  • 4 (6 oz) halibut steaks

  • sea salt

  • white pepper

  • 1/2 cup all-purpose flour

  • 16 young asparagus

  • 1 small shallot, minced

  • 2 garlic cloves, minced

  • 3 Tbs extra virgin olive oil

  • 3/4 cup grated parmesan cheese

For halibut: Preheat a 12 inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.

For asparagus: Preheat oven to 350 degrees. Trim and clean asparagus. In a large bowl, add cleaned asparagus, minced garlic, minced shallots, and extra virgin olive oil. Season to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated Parmesan cheese. The heat of your pan should melt your cheese.

To serve: place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra virgin olive oil. Garnish with a sprig of chervil or chives.

1 comment:

  1. I am trying this tonight, I will let you know how it was!