Pan-Seared Halibut with Asparagus and Lemon Butter Sauce
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- Serves 4
- Cooks in 25 mins (10m prep + 15m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
Halibut filet with asparagus
local_grocery_store Ingredients
restaurant_menu Method
- 1.Pat the halibut filets dry with paper towels and season generously with salt and pepper.
- 2.Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, until tender-crisp. Drain and set aside.
- 3.In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the halibut filets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
- 4.Add the remaining 2 tablespoons of butter to the skillet along with the garlic and lemon zest. Cook for 1-2 minutes, until fragrant. Add the lemon juice and stir to combine, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.
- 5.Add the blanched asparagus to the skillet and toss to coat in the lemon butter sauce. Divide the asparagus among four plates and top each with a halibut filet. Spoon any remaining sauce over the top and serve immediately.
lightbulb_outline Tips
- Make sure to pat the halibut filets dry before seasoning to ensure a crispy crust.
- Blanching the asparagus before sautéing helps to ensure even cooking and a tender-crisp texture.
- Be sure to use unsalted butter so you can control the amount of salt in the dish.