Pan-Seared Halibut with White Asparagus Risotto and Pea Purée

Name: Pan-Seared Halibut with White Asparagus Risotto and Pea Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 59 milliliters blanched baby spinach; 1 teaspoon freshly ground black pepper; 4 caul fat; 1 Tbsp minced fresh chives; 2 Tbsps minced fresh flat-leaf parsley; 2 Tbsps minced fresh rosemary; 2 Tbsps minced fresh thyme; 3 Tbsps grapeseed oil; 680 grams skinless, boneless halibut fillets; 1 Tbsp kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp freshly squeezed lemon juice; 946 milliliters chicken stock or low-sodium chicken broth; 1 Tbsp olive oil; 118 milliliters freshly grated Parmesan cheese; 237 milliliters blanched peas; 1 medium shallot, minced; 6 Tbsps unsalted butter; 1 bunch white asparagus, peeled

You can never have too many main course recipes, so give Pan-Seared Halibut with White Asparagus Risotto and Pea Purée a try. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 925 calories, 50g of protein, and 40g of fat each. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. If you have lemon juice, rosemary, pepper, and a few other ingredients on hand, you can make it. To use up the grapeseed oil you could follow this main course with the Strawberry Crumble as a dessert.

Instructions

In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper.

Ingredients you will need

Rosemary

Pepper

Thyme

Salt

Cooking Oil

Equipment you will use

Baking Pan

Whisk

Bowl

Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.

Ingredients you will need

Marinade

Halibut

Wrap

Equipment you will use

Plastic Wrap

In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Lemon Juice

Spinach

Peas

Equipment you will use

Food Processor

Blender

Fill a large bowl with ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

In a medium saucepan over high heat, bring salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes.

Ingredients you will need

Asparagus

Drain, then immediately plunge the spears into the ice water to stop cooking.

Ingredients you will need

Water

Drain the asparagus again and pat dry.

Ingredients you will need

Asparagus

In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Frying Pan

Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Asparagus

Butter

In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Stove

In a second medium saucepan over moderate heat, warm the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallot and sauté, stirring occasionally, until tender.

Ingredients you will need

Shallot

Add the rice and sauté, stirring constantly, until just toasted.

Ingredients you will need

Rice

Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes.

Ingredients you will need

Stock

Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer.

Ingredients you will need

Stock

Rice

Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.

Ingredients you will need

Parmesan

Salt And Pepper

Parsley

Butter

Chives

Preheat the oven to 350°F.

Equipment you will use

Oven

Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.

Ingredients you will need

Olive Oil

Marinade

Halibut

Roll

Equipment you will use

Oven

Frying Pan

Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

Ingredients you will need

Asparagus

Halibut

From Master

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is St. Michael-Eppan Anger Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 23 dollars.