Seared Halibut with Parmigiana Asparagus
- 1/2 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 (6-ounce) halibut steaks
- Sea salt
- White pepper
- 1/2 cup all-purpose flour
- 16 young asparagus
- 1 small shallot, minced
- 2 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 3/4 cup grated Parmesan
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 the oven to 350 degrees F.
Trim and clean your 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
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Edison Mays
Recipe courtesy of Anne Burrell
Recipe courtesy of Robin Miller