HALIBUT AND ASPARAGUS SPEARS IN BROWN BUTTER VINAIGRETTE 

FLAVA WRITES 6119

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A FLAVALADY COMPANY

Caribbean / Creole CUISINE - Embracing the farm to table concept! 

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Caution note:

There are items listed in recipe that “divided portions”.

the entire recipe for a better understanding of the “divide”before 

proceeding with the preparation.

HALIBUT AND ASPARAGUS SPEARS IN BROWN BUTTER VINAIGRETTE

INGREDIENTS

Serves 2

8 Asparagus spears

2 Halibut fillets, 2-3 inches thick

3 ounces Olive oil, divided

2 ounces Un-salted butter

1 small Shallot, finely diced

1 medium Garlic clove, finely diced

½ tsp. Dry thyme leaves

3 tbsp. Balsamic vinegar

¼ cup Orange juice

2 tbsp. Chives, chopped

1 small Lemon, quartered (Optional)

Dash Salt and pepper

METHOD

Trim, and rinse asparagus, place on a paper towel to drain.

Use a medium sautee pan, add 1 ounce olive oil, over medium heat for 1 minute.

Place enough asparagus to cover the bottom of the pan, braise asparagus for 1 ½ minute on each side until slightly browned, repeat the process until all the asparagus are braised, remove to a plate lined with paper towel.

Heat a medium size skillet, over medium heat with the remaining olive oil for 1 minute.

Add the halibut, cook for 3 ½ minutes on each side, remove and set aside. Adjust the heat to low.

Wipe the skillet dry with paper towel, add butter, heat for 1 minute – add shallots, saute for 2 minutes, butter should be slightly brown, fold in the garlic, thyme leaves and stir for 30 seconds.

Immediately, incorporate the balsamic vinegar and orange juice, simmer for 1 minute – sauce will thicken a bit, add salt and pepper to taste, stir, and remove from the stove.

Plate the asparagus, top with the halibut, add the sauce, garnish with chives and lemon wedges, and serve.

BUEN PROVECHO!!!

Note-

recipe suggest using Alaskan or regular halibut – but, other white flesh fish such as cod, Pollack or haddock can be used as substitute.

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