Pan-Fried Halibut with Dill Cream Sauce and Asparagus
Our orzo recipe could almost be a passable dinner by itself, but if you need protein at each meal, then this light fish is a great choice to pair with the orzo. It doesn’t require a lot of attention to make it, so invite the kids to treat the parents for dinner one night by whipping this up for the family.
1/2 of a bunch of large asparagus
3/4 lb. halibut filet
1/2 cup of heavy whipping cream
1 tbs. of freshly chopped dill
1 tbs. of olive oil
The juice of 1 lemon
Salt and pepper to taste
Steam the asparagus until the spears are al dente. Once removed from heat, add ice to keep the asparagus from continuing to cook itself.
If the filet is large, cut it in half. In a large saute pan over medium-medium-high heat (like NNW is right between north and northwest), add the olive oil and butter. Bring the pan to full heat before adding the fish.
Add the fish pieces one at a time, with about 15-20 seconds in between so as not to shock the pan. Fry on each side for 4-5 minutes. At the same time, in a small saute pan over medium-low heat, combine the cream, dill, lemon juice, and optional salt and pepper. Cook until reduced and thickened to achieve nappe.
Optional: toss the asparagus spears in melted butter before serving.