Lemony Herby Halibut & Asparagus
Lemony Herby Halibut & Asparagus. Another night, another fish dinner. We have to get in the summery seafood dishes while we still can, you know?! This one is inspired by William Sonoma and plated in their Le Creuset Nectar skillet. This fish is filled with lemony and herby flavors in a white wine sauce paired with sautéed asparagus and tons of herbs including parsley, dill, and basil. Finally top it off with some pine nuts for an extra burst of flavor. You guys, this is a perfect late summer seafood dish you need to try it !!
This is one of those recipes I have been dying to try…honestly since last summer. But for whatever reason we just never got around to making it. Tonight I decided to go for it when I saw the super fresh halibut that they had at the store.
It’s the first weekend we haven’t gone down the shore in MONTHS. It feels so incredibly weird that we aren’t there. It’s a bitter sweet feeling because while I am loving the fall decorations and the baking…I am just a beach girl at heart. And some things like that just never change, you know?!
So to have the best of both seasons tonight, I am sitting here with all the fall decorations. But I am drinking a rum and orange juice and making this delicious, light, flaky fish. So the fall decor but the summer food and drinks. I just can’t seem to give it up yet.
This fish is super easy to make, all in one skillet, and perfect for just about any night of the week. You’ve got the asparagus, the lemon, the white wine sauce. There’s shallots, herbs, pine nuts. And the fish is SO fresh. It’s so flaky and it’s melt in your mouth delicious with this sauce.
If you’re still holding onto summer and need a delicious, fun, and refreshing seafood dish…give this one a try !! I promise you it will not disappoint. And don’t forget your cocktail…after all it’s Friday !!
Ingredients
3 tablespoons olive oil; divided
1 pound asparagus; trimmed and sliced diagonally
salt and pepper
1 1/2 pounds halibut; cut into fillets
1 cup white wine; divided
4 tablespoons lemon juice; divided
1 lemon; sliced
1 shallot; minced
4 tablespoons butter; sliced
2 tablespoons fresh dill
1 tablespoon chopped parsley
2 tablespoons pine nuts; toasted
fresh basil leaves for serving
Directions
In a large non-stick frying skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the asparagus. Sprinkle with salt and pepper. Cook for about 6 - 8 minutes, stirring occasionally, until the asparagus has lightly browned. Transfer to a serving plate and set aside.
In the same skillet over medium heat, add 1 tablespoon of olive oil. Season the halibut with salt and pepper. Place the halibut in the skillet. Add 1/2 cup of wine and 2 tablespoons of lemon juice. Cover the skillet and steam until the fish is cooked through for about 8 - 10 minutes. Transfer the fish to the plate with the asparagus.
In the same skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the lemon slices and the shallot. Sprinkle like with salt. Cook for about 3 - 4 minutes, stirring occasionally until shallots are slightly translucent. Add the remaining 1/2 cup of wine and the remaining 2 tablespoons of lemon juice. Cook for another 3 - 4 minutes until reduced by half. Remove from heat and add the butter. Stir until melted. Stir in the dill and the parsley. Season with salt and pepper. Pour the sauce over the fish and asparagus. Serve garnished with toasted pine nuts and fresh basil leaves.
