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Butter-Roasted Halibut with Asparagus and Olives

Butter-Roasted Halibut with Asparagus and Olives


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Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious. Vegetables that are best served crisp-tender are a great accompaniment because they'll be perfectly cooked by the time the fish is finished.

Ingredients

  • 2 bunches asparagus, trimmed, halved lengthwise if thick, divided
  • 7 Tbsp. extra-virgin olive oil, divided
  • 1 tsp. Aleppo-style pepper
  • 2½ lb. skinless halibut, salmon, or arctic char fillet
  • Kosher salt, freshly ground pepper
  • 2 bunches ramps or scallions, trimmed
  • ¾ cup Castelvetrano olives, pitted, torn
  • ¼ cup finely chopped chives
  • 2 Tbsp. coarsely chopped tarragon, plus leaves for serving
  • Boiled small waxy potatoes and lemon wedges (for serving)

Recipe Preparation

  • Preheat oven to 325°. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.

  • Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.

  • Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets.

  • Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.

  • Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

Reviews SectionThe butter with the Aleppo pepper was amazing! I also added some prawns. Tasted excellent.AnonymousTacoma, WA04/28/20AnonymousPortugal04/24/20Excellent recipe. Used a thick filet of cod, substituted 1leek instead of the ramps, and skipped the olives. Both fish and vegetables were perfectly done, and the chives and tarragon made for terrific flavor.AnonymousMassachusetts 01/12/20I've made this twice, successfully both times. The second time I cut the asparagus and spring onions in 2" pieces, making it easier to serve, though not as lovely. My sister-in-law, a former restaurant owner, said it was wonderful. I like when a relatively easy dish is spectacular. Next time halibut is on sale, it might make the menu again.ebappelThe Hudson Valley, New York07/01/19This was so good! I went with cod instead of halibut, red pepper flakes instead of aleppo pepper, and scallions instead of ramps. And it. Was. Delicious. (And a lot cheaper) You can save time if you do all of the topping/ salad prep while the fish roasts.mhdsileskyAustin, TX06/06/19To "Anonymous" in Denver - the recipe is not crystal clear, but the asparagus coins are made from one-quarter of the entire amount of asparagus that you have. BTW - the coins are raw which was an interesting departure but quite nice.diane oronaPasadena, California05/22/19Delicious and really easy!! Highly recommend. I was short a couple ingredients and subbed thinly sliced scallions for the chives and dill for the tarragon, but it was super easy and very tasty. Bought baby potatoes and roasted those at the same time as the fish in a separate sheet pan tossed with EVOO+ salt/pepper, would repeat (or do same pan as the fish if I had the space)."Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside." I sliced one quarter of one asparagus stalk, and I'm pretty sure it wasn't right. XD This is good stuff though! I didn't change anything and I don't think that I would, except maybe spice the potatoes up somehow.AnonymousDenver, CO05/13/19

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