Best 6 Halibut With Fava Beans And Asparagus Recipes

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Welcome to the delectable world of halibut, fava beans, and asparagus! This enticing combination offers a symphony of flavors and textures that will tantalize your taste buds. Halibut, a firm and flaky fish, pairs wonderfully with the earthy sweetness of fava beans and the vibrant crunch of asparagus. Whether you prefer a simple sauté or a more elaborate casserole, this culinary trio is sure to impress. So gather your ingredients, prepare your palate, and let's embark on a culinary journey that will leave you craving more.

Here are our top 6 tried and tested recipes!

HALIBUT WITH FAVA BEANS AND ASPARAGUS



Halibut With Fava Beans and Asparagus image

Fillet of halibut is served with a fresh sauce of sugar snap peas, fava beans, baby asparagus tips and bits of black truffle in this recipe adapted from the chef Eric Ripert of Le Bernardin.

Provided by Julia Reed

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon canola oil
1 ounce diced prosciutto
3 tablespoons finely chopped shallots
1 cup chicken stock
1/4 cup black truffles (about 2 truffles), chopped
2 cups baby peas (10 ounces), shelled (frozen peas are fine)
1 1/2 cups sugar snap peas (5 ounces), sliced into the bias into 1/4-inch slices
12 asparagus tips
1/2 cup fava beans (8 ounces in pods), shelled and outer skin removed
Fine sea salt
Freshly ground white pepper
6 6-ounce halibut fillets
5 tablespoons butter
1 teaspoon oregano leaves, minced at last minute
1 lemon
Coarse sea salt

Steps:

  • Heat canola oil in a pan over medium heat and add prosciutto and shallots. Sweat until shallots are soft and translucent. Cover with stock and simmer for about 10 minutes. Stir in truffles. Set aside.
  • Blanch the peas, sugar snaps, asparagus and fava beans separately in boiling water, until tender, about 1 minute. Remove from heat and immediately plunge into an ice-water bath to stop the cooking. Set aside fava beans, 1 cup of sugar snaps and asparagus. Place peas and 1/2 cup of sugar snaps in a blender or food processor and puree. Force puree through a fine-mesh sieve to remove any lumps or strings. Set aside in a small pot.
  • In a heavy casserole large enough to accommodate 6 fillets, bring 1/4 inch of salted water to a simmer. Salt and pepper each fillet on both sides. Gently poach for 3 to 5 minutes, until the halibut is just cooked through. Test for doneness by inserting a skewer in thickest part of fish for 5 seconds. Skewer should be warm upon removal.
  • Bring the chicken-stock-and- truffle mixture to a boil and carefully whisk in 4 tablespoons butter. Add remaining snap peas, fava beans and asparagus, along with oregano, and hold over low heat. Reheat pea puree and stir in remaining butter. Spoon some puree down center of plate in a line and top with a fillet, crosswise over puree. Squeeze lemon juice over halibut and a pinch of sea salt. Spoon over sauce. Repeat 5 times. Serve.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 837 milligrams, Sugar 7 grams, TransFat 0 grams

POACHED MAITAKE MUSHROOMS AND FAVA BEANS IN PARSNIP BROTH WITH SPANISH OLIVE OIL AND EPAZOTE



Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote image

Provided by Food Network

Categories     side-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 7

1 1/2 pounds parsnips, cleaned and brunoise
2 quarts water
Sea salt
1/2 pound maitake mushrooms, diced
4 tablespoons epazote sprigs, Mexican herb
1/2 cup peeled and blanched fava beans
1/4 cup Spanish extra-virgin olive oil

Steps:

  • Place parsnips in a saucepan and cover with water. Simmer until the parsnips are soft, about 1 1/2 hours. The reduction of liquid will result in flavor intensity. Pass through a strainer, discard the solids, and season with salt.
  • For each serving place two or three pieces of maitake mushrooms, and a few sprigs of epazote into a small saucepan. Cover with the hot parsnip broth, and simmer for 3 minutes. Finish with 4 or 5 fava beans and a tablespoon of olive oil. Simmer for 1 minute. Remove the epazote and discard.
  • To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote.

HALIBUT POACHED IN OLIVE OIL



Halibut Poached in Olive Oil image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

2 skinned fillets of halibut (1/4 pound/125 g each)
About 1 1/2 cups/375 ml olive oil
Zest of 1 orange
1/2 teaspoon fennel seed
2 fresh thyme sprigs
1 clove garlic
Freshly ground black pepper
Fleur de sel, for garnish

Steps:

  • Heat the oven to 250 degrees F/120 degrees C.
  • Lay the fish fillets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel seed, thyme sprigs, garlic and some pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with the fleur de sel. Serve with a little of the cooking oil dribbled over.

ROAST HALIBUT WITH FINGERLING POTATOES, LEMON, AND ROSEMARY



Roast Halibut With Fingerling Potatoes, Lemon, and Rosemary image

One of my favorite ways to cook halibut when it's in season! This is simple and tasty--I someimes slice a lemon and roast the slices along with the fish, but it's not really necessary. As with all fish dishes, the fresher the fish, the better.

Provided by velorutionista

Categories     Halibut

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs halibut fillets
1 1/2 lbs fingerling potatoes, sliced
5 garlic cloves, chopped
1 tablespoon fresh rosemary, minced
1 tablespoon fresh Italian parsley, chopped
2 tablespoons olive oil
1 lemon, juice and zest of

Steps:

  • Preheat oven to 450 degrees. Put sliced potatoes, olive oil, rosemary, and garlic in a large (12" or so) cast iron pan and mix well. Roast for 15-20 minutes, until potatoes are almost tender.
  • Lay halibut fillet on top of potatoes, sprinkle with chopped rosemary, chopped parsley, lemon juice and zest. Bake 8-10 minutes per inch of halibut thickness, or until just cooked through.

Nutrition Facts : Calories 337.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 62, Sodium 112.2, Carbohydrate 19.4, Fiber 2.9, Sugar 1.5, Protein 42.5

HALIBUT ON MASHED FAVA BEANS WITH MINT



Halibut on Mashed Fava Beans with Mint image

Provided by Molly Stevens

Categories     Bean     Low Cal     High Fiber     Mother's Day     Dinner     Mint     Halibut     Spring     Pan-Fry     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3 pounds fresh fava beans in pod, shelled, or 2 1/2 cups frozen doublepeeled fava beans, thawed
2 teaspoons plus 1/4 cup chopped fresh mint
2 teaspoons finely grated lemon peel, divided
3/4 teaspoon coarse kosher salt
2 pinches of dried crushed red pepper, divided
6 5-ounce 3/4-inch-thick halibut fillets
9 tablespoons extra-virgin olive oil, divided
All purpose flour (for dredging)

Steps:

  • Cook fava beans in large saucepan of boiling salted water 2 minutes; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
  • Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.
  • Divide fava bean puree among plates. Top with fish and serve.

CITRUS-OIL-MARINATED SPRING VEGETABLES



Citrus-Oil-Marinated Spring Vegetables image

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.

Provided by Rachel Gurjar

Categories     Spring     Bean     Asparagus     Green Bean     Lemon     Orange     Olive Oil     Garlic     Thyme     Rosemary     Lunch     Mother's Day     Appetizer     snack     Brunch     Peanut Free     Wheat/Gluten-Free     Vegetarian     Vegan     Vegetable

Yield 6-8 servings

Number Of Ingredients 14

1 cup shelled fava beans (from about 1¼ lb. pods)
8 oz. asparagus, woody ends trimmed, cut on a diagonal into 1" pieces
5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled (about 1 cup)
4 oz. French green beans, trimmed, cut into 1" pieces
2 lemons
1 orange
2 cups extra-virgin olive oil
5 garlic cloves, thinly sliced
4 sprigs thyme
2 sprigs rosemary
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt
1 Tbsp. fennel seeds, lightly crushed
1 tsp. crushed red pepper flakes
1 tsp. sugar

Steps:

  • Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
  • Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
  • Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
  • Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
  • Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.

Tips:

  • Mise en place: Before you start cooking, gather and prepare all your ingredients. This will help you stay organized and avoid scrambling.
  • Choose fresh, seasonal ingredients. This will ensure that your dish is packed with flavor.

  • Don't overcrowd the pan. When searing the halibut, make sure to give each piece plenty of space so that it can cook evenly.

  • Use a well-seasoned cast iron skillet. This will help to create a nice crust on the halibut.

  • Don't overcook the halibut. It should be cooked through, but still flaky and moist.

  • Serve the halibut immediately. This is when it is at its best.

Conclusion:

Halibut with Fava Beans and Asparagus is a delicious and elegant dish that is perfect for a special occasion. With its flaky fish, tender vegetables, and flavorful sauce, this dish is sure to impress your guests. So next time you're looking for a special meal to make, give this recipe a try. You won't be disappointed.

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