Halibut with Asparagus, Scallions and White Wine Sauce
Love this, the flavors blend perfectly!
Ingredients
- 4 (7 oz.) halibut fillets, 1" thick
- 2 Tbls. canola oil
- garlic salt and pepper to taste
- Old Bay seasoning to taste
- 1/4 dry white wine (Chardonnay)
- 2 Tbls. lemon juice
- 1/2 c. butter, chilled and cubed (no substitutes)
- 5 green onions, chopped
- 1 Tbls. capers
- 1 large tomato, diced
- 1 lb. asparagus (use top 3/4 of each stalk)
Instructions
Prepare charcoal or gas grill. You can also broil if you'd prefer. Broil 1 minute per inch of fish thickness.
Brush halibut with oil; garlic salt, pepper and Old Bay seasoning on each fillet and place on a sheet of heavy duty foil sprayed with non-stick cooking spray. Grill the fish on both sides until just opaque in the center and fish flakes (about 10+ minutes).
White Wine Sauce: Bring the wine and lemon juice to a simmer in a sauté pan. Reduce volume by half. Reduce the heat and whisk in the chilled butter cubes. Add the scallions, capers and tomato and continue whisking until just warmed. Season with salt and pepper and remove from heat.
Asparagus: Rinse asparagus and cut off about 2-inches from the bottom stalks. Just before serving, add the asparagus to boiling salt water and cook for 2 minutes until tender. Drain and keep warm in pan until ready to assemble.
When the fish, sauce and asparagus is done, divide the asparagus among 4 dinner plates.
To serve, place halibut over asparagus, spoon pan sauce over each and serve.
NOTE: Rinse and soak fish fillets in a little milk (use a Ziploc bag) about an hour before you cook. This gets rid of the “fishy” taste of some fish have. Rinse again and pat dry with paper towels.