Our halibut is pan seared in La Tourangelle Grapeseed Oil which has a high smoke point and allows the fish to brown nicely. It’s paired with a lemony beurre blanc sauce and finally some springtime roasted asparagus using La Tourangelle Organic Extra Virgin Olive Oil!
Our halibut is pan seared in La Tourangelle Grapeseed Oil which has a high smoke point and allows the fish to brown nicely. It’s paired with a lemony beurre blanc sauce and finally some springtime roasted asparagus using La Tourangelle Organic Extra Virgin Olive Oil!
Ingredients
- 1 pound asparagus, bottoms trimmed
- 2 teaspoons La Tourangelle Organic Extra Virgin Olive Oil
- 1 teaspoon kosher salt
- 1/ 2 teaspoon black pepper
- squeeze of lemon
- 1/ 2 cup dry white wine
- 2 tablespoons lemon juice, about 1/2 a lemon
- 2 tablespoons heavy cream
- 2 teaspoons minced shallot
- 4 tablespoons unsalted butter, cold, cut into 1" cubes
- salt, to taste
- cayenne pepper, to taste, optional
- chives, for finishing
- 6-8 ounces halibut filets, skin removed, center cut is best
- 3 tablespoons flour
- 3 tablespoons za'atar spice
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons La Tourangelle Grapeseed Oil
- 1 tablespoon unsalted butter
Roasted Asparagus
Beurre Blanc Sauce
Halibut
Directions
Roasted Asparagus
Preheat oven to 400°F.
Line a quarter sheet pan with parchment paper and place asparagus in a single layer. Drizzle with La Tourangelle Organic Extra Virgin Olive Oil and season with salt and pepper. With clean hands, coat all asparagus pieces and roast for 10 to 15 minutes. Top with a squeeze of lemon.
Beurre Blanc Sauce
Combine wine, lemon juice, heavy cream, and minced shallots in a small pot and allow to come to a simmer over medium-high heat. Reduce heat to medium and allow mixture to reduce by about 75% in volume, about 5 to 6 minutes.
Reduce heat to low and begin adding butter one tablespoon at a time, whisking after each addition. Continue to add butter, allowing to melt and continue whisking until sauce thickens and emulsifies.
Remove from heat and season with salt, cayenne (optional) and chopped chives. Keep warm until ready to serve, whisking as needed.
Halibut
Pat halibut dry with a paper towel. In a small plate, combine flour, za’atar, salt, pepper, and paprika.
Working one at a time, coat each halibut filet in the seasoned flour, ensuring it’s fully coated, set aside. Repeat with remaining filets.
In a large 12” skillet (cast iron or enamel-coated preferred) heat La Tourangelle Grapeseed Oil and butter over medium-high heat until glistening. Test by dropping a small drop of water in the pan and see if it begins to sizzle. Place halibut filets in the pan, allowing enough room for all 4 pieces. Cook for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes.
Place a drizzle of beurre blanc on each plate and a few asparagus spears. Top with halibut and an extra drizzle of beurre blanc sauce. Enjoy immediately!