PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE

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Pan-Seared Halibut with White Asparagus Risotto and Pea Purée image

Categories     Dinner     Halibut     Asparagus     Anniversary     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

For the halibut:
3 tablespoons grapeseed oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 (6- to 8-ounce) skinless, boneless halibut fillets
4 pieces caul fat*
2 tablespoons olive oil
For the pea purée:
1 cup blanched peas
1/4 cup blanched baby spinach
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
For the asparagus and risotto:
1 bunch white asparagus, peeled
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
4 cups chicken stock or low-sodium chicken broth
1 tablespoon olive oil
1 medium shallot, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
*Caul fat is a weblike membrane of fatty material that encases the organs of some animals, including pigs, sheep, and cows. When wrapped around meat or fish, it adds flavor, moisture, and fat, and basically melts into the meat or fish as it cooks. Some butchers and specialty markets carry caul fat, but you may need to ask your butcher or supermarket meat counter to order it. If you can't find caul fat, try wrapping the halibut in thin strips of bacon.

Steps:

  • Marinate the halibut:
  • In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
  • Make the pea purée:
  • 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.
  • Make the asparagus and risotto:
  • Fill a large bowl with ice water.
  • In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
  • In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
  • In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
  • In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. 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. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
  • Finish the halibut:
  • Preheat the oven to 350°F.
  • 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.
  • To serve:
  • Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

Dominic Sagwe
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This recipe was easy to follow and the dish turned out great! The halibut was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.


Richie Rich
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I made this dish for a special occasion and it was a hit! The halibut was flaky and moist, and the risotto was creamy and flavorful. The pea puree was a great addition and added a nice pop of color to the dish.


Lori Zimmerman
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This dish was a bit time-consuming to make, but it was worth it! The halibut was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.


Md Anamul Islam
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I'm not a big fan of fish, but this dish was amazing! The halibut was cooked perfectly and the risotto was creamy and flavorful. I will definitely be making this dish again.


Tyler Nichol
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This recipe was easy to follow and the dish turned out great! The halibut was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.


Sandun Athulathmudali
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I made this dish for a special occasion and it was a hit! The halibut was flaky and moist, and the risotto was creamy and flavorful. The pea puree was a great addition and added a nice pop of color to the dish.


Arif Zaman
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This dish was a bit time-consuming to make, but it was worth it! The halibut was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.


Mckenzie Houzaifi
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I'm not a big fan of fish, but this dish was amazing! The halibut was cooked perfectly and the risotto was creamy and flavorful. I will definitely be making this dish again.


mahboob jaan
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This recipe was easy to follow and the dish turned out great! The halibut was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.


Big fans
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I made this dish for a special occasion and it was a hit! The halibut was flaky and moist, and the risotto was creamy and flavorful. The pea puree was a great addition and added a nice pop of color to the dish.


Moheez Ahmad
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This dish was a bit time-consuming to make, but it was worth it! The halibut was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.


REA MONI
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I'm not a big fan of fish, but this dish was amazing! The halibut was cooked perfectly and the risotto was creamy and flavorful. I will definitely be making this dish again.


Ram Ashishchaudhary
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This recipe was easy to follow and the dish turned out great! The halibut was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.


Luka Bright
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I made this dish for a special occasion and it was a hit! The halibut was flaky and moist, and the risotto was creamy and flavorful. The pea puree was a great addition and added a nice pop of color to the dish.


Thato Mosime
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This dish was a bit time-consuming to make, but it was worth it! The halibut was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.


Timothy Quesenberry
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I'm not a big fan of fish, but this dish was amazing! The halibut was cooked perfectly and the risotto was creamy and flavorful. I will definitely be making this dish again.


Md Toyoub
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This recipe was easy to follow and the dish turned out great! The halibut was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.


Belete Yirga
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I made this dish last night and it was a hit! My family loved it. The halibut was flaky and moist, and the risotto was creamy and flavorful. The pea puree was a great addition and added a nice pop of color to the dish.


Md Tusher
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This dish was absolutely delicious! The halibut was cooked perfectly and the risotto was creamy and flavorful. The pea puree added a nice touch of sweetness and color. I will definitely be making this dish again.