Recipe courtesy of Edison Mays Jr.
Seared Halibut with Parmigiana Asparagus
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 53
- Saturated Fat
- 14
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 45
- Cholesterol
- 118
- Sodium
- 775
- Total: 45 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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