PAN-SEARED HAKE AND ASPARAGUS WITH AIOLI
In this light, flavorful weeknight meal, mild hake fillets are pan-fried in butter with plenty of sweet scallions, and served with crisp green asparagus cooked in the same pan. Then, everything is drizzled with a thin, garlicky aioli, which acts as a pungent sauce. If you can get green garlic (often in season at the same time as asparagus), use it in the aioli. It gives a more rounded, gentle flavor, but regular garlic works nicely, too, packing more of a punch. If you can't get hake, this dish will work with cod, flounder, black fish and the like. Just be sure to adjust the cooking time, adding or subtracting a minute or two if the fillets are thicker or thinner.
Provided by Melissa Clark
Categories seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. You're looking for an emulsified mixture, but it will be on the thin, saucelike side. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
- Prepare the hake: Season hake with 3/4 teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
- Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
- Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 39 grams, Carbohydrate 8 grams, Fat 56 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 545 milligrams, Sugar 3 grams, TransFat 0 grams
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MrsTwan J
[email protected]The aioli is the perfect finishing touch.
Joseph Okadie
[email protected]The asparagus is cooked perfectly.
Adriel Vazquez
[email protected]I love the crispy skin on the hake.
Jamesmq
[email protected]This dish is simple to make and always turns out great.
Bikram Bhandari
[email protected]I've made this dish several times and it's always a hit.
clayton myrie
[email protected]This recipe is a must-try! The hake is cooked to perfection and the asparagus is delicious.
Inas Mjahed
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it.
Nancy Sherif
[email protected]This dish is a winner! The hake is flaky and moist, and the asparagus is perfectly cooked. The aioli is also very good.
Adelisa Tutnjic
[email protected]I love this recipe! The hake is always cooked perfectly and the asparagus is always tender and flavorful. The aioli is also very good.
Ali Khan Rmo
[email protected]This dish was easy to make and turned out great! The hake was cooked perfectly and the asparagus was tender and flavorful. The aioli was also very good.
ganesh Puri
[email protected]I'm not a big fan of fish, but this dish was surprisingly good! The hake was mild and flaky, and the asparagus was perfectly cooked. The aioli added a nice touch of flavor.
Ahanonu Chinaza
[email protected]This recipe is a keeper! The hake was flaky and moist, and the asparagus was cooked just the way I like it. The aioli was also very good.
inkesar wazir
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the crispy skin on the hake and the asparagus was cooked to perfection. The aioli was also a great addition.
Raul Canahui
[email protected]This dish was absolutely delicious! The hake was cooked perfectly and the asparagus was tender and flavorful. The aioli was the perfect finishing touch, adding a creamy richness to the dish.