One of my favorite halibut recipes, the halibut, and asparagus spears are quickly seared in brown butter and served on a foundation of pureed spring peas, asparagus, and fresh herbs. Both the Seared Halibut and the Asparagus & Spring Peas Puree recipes are ridiculously quick and easy. It is a beautiful plate, light and healthy with remarkable freshness and depth of flavor.

A couple of our basil plants in the garden were starting to flower so I topped the halibut with the flowers. The Asparagus & Spring Peas Puree recipe has a wonderful flavor from the variety of herbs in them. Fresh parsley, basil, and thyme, with some brightness from freshly squeezed lemon juice and a little heat from a small amount of green chili, really make a great sauce or a really amazing chilled soup if you prefer.

Here’s how I make this quick and easy meal:

Asparagus & Spring Peas Puree recipe:

Serves 4 as a sauce, or Serves 2 as a soup

INGREDIENTS:

• 1 ½ cups Asparagus, tips removed and reserved, stalks diced
• 1 Shallot, Diced
• 1 Tablespoon Butter
• 1 Cup Chicken or Vegetable Stock
• ½ Teaspoon Diced Serrano Chili or Red Pepper Flakes
• ½ Lemon, Juice
• 1 Teaspoon Salt
• 1 Cup Green Peas, frozen are okay
• 1 Cup Fresh Parsley
• ¼ Cup Fresh Basil
• 1 Tablespoon Fresh Thyme Leaves

PROCESS:

-Dice shallots, melt the butter in a saucepan and sauté shallots and Serrano chili for 1-2 minutes

-Add stock and bring to a boil, add diced asparagus, reduce heat to low, simmer for 1-2 minutes only

-Add salt and lemon juice to the stock

-If using frozen peas, add now, just to heat through

-Place all remaining ingredients in a blender

-Pour stock and asparagus into the blender, cover, and puree until smooth

-Adjust seasonings to taste

Seared Halibut recipe:

INGREDIENTS:

• 4 6-Ounce Halibut filets
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1 Teaspoon Salt
• ½ Teaspoon Black Pepper

PROCESS:

-Heat a sauté pan with a lid over medium-high heat

-Salt and pepper the halibut

-Add butter to the hot pan, let melt completely, then add olive oil

-Add halibut, skin side up, cover and cook for 4 minutes

-Turn halibut, add asparagus tips, cover and cook for 4 minutes

-Remove halibut and asparagus tips from the pan and let the butter drain off of them briefly

TO SERVE:

-Ladle 4 ounces of sauce into the center of the plate, use the bottom of the ladle to gently form a nice round shape with the sauce

-Place the halibut carefully in the center of the sauce

-Place the asparagus tips around the halibut in a decorative fashion

-Garnish with fresh herbs and serve