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Baked Halibut With Asparagus Recipe

2 x Fresh halibut 1"-thick fillets (6 to 8 ounce ea) Juice of 1 lemon Salt and white pepper
1 tsp Paprika
6 lrg Fresh asparagus spears
1 med Bell pepper roasted
1/2 c. Dry white wine
1 tsp Shallots chopped
2 tsp White wine vinegar
6 x Hard tomato slices
1/3 c. Flour
2 x Large eggs beaten with
1 Tbsp. Water
1 c. Seasoned bread crumbs
3 tsp Vegetable oil for pan frying
4 Tbsp. Chilled butter cut into cubes


Preheat oven to 425 degrees. Butterfly fillets. Open and season thoroughly with salt, white pepper, and paprika. Lay three asparagus spears on bottom half. Place roasted pepper on asparagus. Close hinge, place fish in oven-proof skillet and sprinkle lemon juice and half of the wine over fish. Place fish in oven for about 10 to 12 min or possibly till fish is just opaque. Transfer contents of skillet to a plate, cover with foil, and return to oven. Turn oven off to keep fish hot, but not cooking further. Add in remaining wine, shallots, and vinegar to pan. Place over medium-high heat to deglaze and reduce. While reducing, dredge tomato slices in flour, egg wash and bread crumbs. Fry on both sides in saute/fry pan. When liquid is reduced, remove from pan and whisk in butter pcs to finish sauce. Place three tomato slices around center of plate, place warmed fish on top and pour sauce over fish. Serves 2.

Source: cookeatshare.com