Springtime Pan Roasted Wild Alaskan Halibut with Asparagus Risotto
Spring has sprung, first of the season wild Alaskan halibut is here, and after a long winter, fresh asparagus is finally making it’s way back into markets all across town which means it’s the perfect season to make this dish. It’s an excellent representation of the season and it’s super easy to make.
The fresh halibut is top quality and really easy to work with. Just sear it for a few minutes on each side and you’re good to go!
- 4 4-6oz halibut fillets
- 1 1/2 cups arborio rice
- 1 cup diced asparagus
- 1 shallot, diced
- 1 quart fish or chicken stock
- 1 cup white wine
- 1 cup grated Parmesan cheese
- 4 tablespoons of butter
- 1 tablespoon olive oil
- Salt & pepper
- Add two tablespoons of butter to a large skillet over medium-high heat. Once the butter has melted, add in the shallots and cook for 1-2 minutes or until they’re soft and translucent.
- Add the rice to the skillet and cook for about 1 minute stirring continuously or until the rice is fully coated with butter and the shallots are well incorporated.
- Add the white wine and cook while continuously stirring until the wine has been fully absorbed by the rice
- Start adding in your stock a 1/2 cup at a time. As soon as the rice absorbs most of the stock add in more and repeat until the rice is fully cooked and tender. Add the asparagus to the rice when the rice is about halfway cooked.
- Once the rice is fully cooked, stir in the Parmesan cheese and season with salt and pepper.
- Pat your fish fillets dry and season with salt and pepper.
- In another skillet over medium-high heat, add two tablespoons of butter. Once fully melted and frothy, add the fish fillets and cook for 2-3 minutes or until golden brown. Flip the fish and repeat on the other side.
- Serve the fish with the risotto and maybe a nice glass of any leftover white wine!