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Pan Roasted Halibut with Spring Vegetables Recipe
|Asparagus||1 Cup (16 tbs) (Pencil Thin)|
|Fava beans||1⁄2 Cup (8 tbs), shelled|
|Halibut fillets||24 Ounce (Four 6 Ounce Pieces)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|White wine||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Tablespoon|
|Chopped tarragon leaves||3 Tablespoon|
Serving size: Complete recipe
Calories 1589 Calories from Fat 551
% Daily Value*
Total Fat 62 g95.9%
Saturated Fat 15.2 g75.8%
Trans Fat 0 g
Cholesterol 250 mg
Sodium 1382.6 mg57.6%
Total Carbohydrates 74 g24.7%
Dietary Fiber 25.2 g100.9%
Sugars 7.4 g
Protein 175 g349.3%
Vitamin A 87.8% Vitamin C 52.2%
Calcium 95.7% Iron 160.3%
*Based on a 2000 Calorie diet
Run under cold water to stop the cooking; drain again.
Season the halibut with the salt and pepper.
In a 10-inch open French skillet, heat the oil over medium-high heat.
Add the fish, flesh side down, and saute 4 minutes.
Turn and saute, skin side down, 4 minutes.
Add the blanched asparagus tips and fava beans to the pan and cook 2 minutes.
Add the wine and cook 1 minute.
Remove the pan from the heat, add the butter and tarragon, and swirl until creamy.